Marsala Chicken Rigatoni and Mushroom Pasta

Note: This post first appeared on June 23, 2011. The recipe has been edited slightly (to make the recipe slightly healthier and tastier!) and the photography got a huge facelift so that you might actually want to make this now, haha…someone really should’ve told me that half-eaten pasta and horrible yellow lighting is NOT appetizing! Enjoy!

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Growing up, chicken marsala was one of my favorite dishes that my aunt made for us whenever we visited her. I don’t know what it was: the deliciously tender and breaded chicken, the sauce, or just the tradition of having chicken marsala with my aunt, but we loved those days. I swear every time we visited her in Florida, we would request that she make chicken marsala for us.

My aunt is a very special lady. She, along with my mom, grew my love for food and I was always in the kitchen with my aunt when we visited her. She would have the coolest gadgets and tips to make cooking faster. We called her the Asian Rachael Ray. Her bubbly personality and super fast cooking skills were so much like Rachael Ray on tv.

My aunt has actually taught me a good amount of cooking from as far back as I can remember and she has made me appreciate food in ways that I cannot explain. Her and my mom really truly believed that food brought people together and it was the center of all our family gatherings.

I remember my brother and I would always love when Aunt Jenny came up from Florida for Thanksgiving. She made the best American food. I’m not saying my mom didn’t but my mom cooked mostly Asian cuisine while my aunt, because she married an American, she learned a lot of American dishes that we didn’t get to have often, such as cheesy scalloped potatoes or a mean green bean casserole. Omg and her meatloaf was also so good.

As you can see, childhood memories consisted of a lot of time in the kitchen and surrounded with food. You can imagine my excitement when I went to Maggiano’s and saw this rigatoni D recipe on their menu. It’s like a pasta version of chicken marsala and quite possibly one of most delicious pasta dishes I’ve had there. I had to remake it and here it is! Full of chicken, mushrooms, onions, and a creamy marsala wine sauce. You will love every bite :)

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5 from 1 vote

Chicken Rigatoni and Mushroom Marsala

By: Julie Chiou

This marsala chicken rigatoni and mushroom pasta is pure comfort food. Filled with flavorful ingredients and a creamy marsala wine sauce coated on every inch of this dish!

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 2 servings

Ingredients 

½1x2x3x

• ▢ 2 ½ cups (150 g) dried rigatoni pasta
• ▢ 1 pound (454 g) boneless skinless chicken breast, diced
• ▢ 1 medium onion, sliced
• ▢ 10 ounce (284 g) cremini mushrooms, sliced
• ▢ 3 cloves garlic, minced
• ▢ 2 tablespoons (28 g) unsalted butter
• ▢ 1 cup (237 ml) chicken stock
• ▢ ¼ cup (59 ml) marsala wine
• ▢ Splash or two of whole milk
• ▢ ½ cup (50 g) freshly grated parmesan cheese
• ▢ Salt and pepper, to taste

Instructions 

• In a large pot, bring salted water to a boil. Add in pasta once the water has boiled and cook the pasta according to directions on the box. Drain pasta after it’s done cooking.
  2 1/2 cups (150 g) dried rigatoni pasta
• Meanwhile, cut up the chicken into cubes and season with salt and pepper.
  1 pound (454 g) boneless skinless chicken breast
• In a large skillet over medium-high heat, cook the chicken until it’s just cooked through.
• Add onions, mushrooms, and garlic and cook until mushrooms have shrunk down in size and onions translucent and fragrant, about 5-7 minutes.
  1 medium onion, 10 ounce (284 g) cremini mushrooms, 3 cloves garlic
• Melt butter in the skillet then add chicken stock and marsala wine. Cook until 1/2 the liquid has cooked off.
  2 tablespoons (28 g) unsalted butter, 1 cup (237 ml) chicken stock, 1/4 cup (59 ml) marsala wine
• Add the splash of milk (or heavy cream, if desired) and continue to let thicken. Cut the heat and add the parmesan cheese, salt, and pepper. Stir to incorporate and until it melts. Add the pasta and stir some more.
  Splash or two of whole milk, 1/2 cup (50 g) freshly grated parmesan cheese, Salt and pepper
• The sauce might seem more liquid than thick but it thickens as it cools.
• Toss gently before serving and top with more cheese, if desired.

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Nutrition

Serving: 1serving, Calories: 806kcal, Carbohydrates: 62g, Protein: 76g, Fat: 30g, Fiber: 4g, Sugar: 8g

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