I’ve found Rigatoni D to be a true comfort dish—a hearty pasta recipe featuring rigatoni noodles tossed in a rich marsala cream sauce with tender strips of chicken breast, sweet caramelized onions, balsamic mushrooms, and a sprinkle of fresh herbs for that elegant finish.
Why You’ll Love This Recipe
I love how this dish delivers on both flavor and texture. The creamy marsala wine sauce is beautifully balanced by earthy mushrooms and fragrant herbs, while the pasta holds everything together with a satisfying bite. It feels fancy enough for a dinner party but is simple enough to enjoy on a weeknight.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Mushrooms:
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½ cup balsamic vinegar
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3 cups white mushrooms, sliced ¼” thick
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⅔ cup yellow onion, diced ¼”
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1 heaping tablespoon fresh garlic, finely chopped
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1½ teaspoons coarse salt
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¼ teaspoon black pepper
Pasta:
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10 ounces rigatoni pasta
Marsala Cream Sauce:
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2 cups low-sodium chicken stock
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2 tablespoons cornstarch
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2 tablespoons olive oil
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4 tablespoons butter
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2 pounds boneless, skinless chicken breast, cut into 1” × ½” strips
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½ cup chardonnay
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¾ cup marsala wine
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2 cups heavy cream
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¾ tablespoon kosher salt
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½ teaspoon black pepper
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¾ cup grated Parmesan cheese
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¼ cup fresh basil, julienned
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1 tablespoon fresh parsley, finely chopped
directions
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I toss mushrooms, onions, garlic, balsamic vinegar, salt, and pepper in a bowl, then sauté them in a large skillet over medium-high heat until tender and most of the liquid evaporates. I set this mixture aside.
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I cook the rigatoni in salted water until al dente, reserve a cup of the pasta water, then drain.
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I whisk together chicken stock and cornstarch until smooth.
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In the same skillet, I heat olive oil and butter, brown the chicken pieces, then transfer them to a plate.
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I deglaze the pan with chardonnay and marsala wine, scraping the bottom, and reduce by half.
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I stir in the cornstarch-stock mixture, then add heavy cream, seasonings, Parmesan, basil, parsley, and the sautéed mushrooms. I let it simmer until slightly thickened.
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I return the chicken with juices to the skillet, add the rigatoni and some pasta water, then simmer for another 5 minutes until well combined and heated through.
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I taste and adjust seasoning if needed, then serve hot.
Servings and timing
This recipe makes 4 servings. Prep takes about 10 minutes, cooking time is 35 minutes, and total time is around 45 minutes.
Variations
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I occasionally add a handful of spinach during the last few minutes for a pop of color and nutrients.
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I’ve substituted the rigatoni with penne or pappardelle and still loved the result.
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I sometimes finish with a squeeze of lemon or extra Parmesan for added brightness.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of milk or cream and warm it gently on the stovetop or in the microwave to revive the sauce without drying it out.
FAQs
Can I make this dish ahead of time?
Yes—I often make the sauce and pasta separately, then combine and reheat just before serving.
Can I use pre-cooked chicken?
Absolutely. I just skip the browning step and add it when mixing in the pasta.
Can I substitute marsala wine?
If I don’t have marsala, I sometimes use a mix of sherry and a touch of balsamic vinegar for similar depth.
How do I keep the sauce from curdling?
I make sure not to boil the cream too rapidly—gentle simmering helps maintain a smooth texture.
What’s a good side for Rigatoni D?
I like serving this with garlic bread, a crisp green salad, or roasted broccoli for balance.
Conclusion
Rigatoni D has become one of my favorite pasta dishes to serve. The marsala cream sauce, tender chicken, and savory mushrooms come together for a meal that feels both comforting and elevated. Whether for a weeknight indulgence or a dinner with friends, it’s a recipe I come back to again and again.
Print
Rigatoni D
- Total Time: 45 minutes
- Yield: 4 servings
Description
This indulgent pasta dish features rigatoni tossed in a creamy marsala wine sauce with tender chicken breast, caramelized onions, balsamic mushrooms, and fresh herbs—hearty, elegant, and packed with flavor.
Ingredients
Mushrooms:
½ cup balsamic vinegar
3 cups white mushrooms, sliced ¼” thick
⅔ cup yellow onion, diced ¼”
1 heaping tablespoon fresh garlic, finely chopped
1½ teaspoons coarse salt
¼ teaspoon black pepper
Pasta:
10 ounces rigatoni pasta
Marsala Cream Sauce:
2 cups low-sodium chicken stock
2 tablespoons cornstarch
2 tablespoons olive oil
4 tablespoons butter
2 pounds boneless, skinless chicken breast, cut into 1” × ½” strips
½ cup chardonnay
¾ cup marsala wine
2 cups heavy cream
¾ tablespoon kosher salt
½ teaspoon black pepper
¾ cup grated Parmesan cheese
¼ cup fresh basil, julienned
1 tablespoon fresh parsley, finely chopped
Instructions
In a medium bowl, toss together balsamic vinegar, mushrooms, onions, garlic, salt, and pepper until evenly coated.
Add to a large skillet or wide pot and sauté over medium-high heat until vegetables are tender and liquid has mostly evaporated. Transfer to a plate and set aside.
Cook rigatoni in well-salted water according to package directions until al dente. Reserve 1 cup pasta water, then drain.
In a small bowl, whisk chicken stock and cornstarch until dissolved; set aside.
In the same skillet, heat olive oil and butter over medium heat. Sauté chicken until browned on both sides, then transfer to a plate.
Deglaze pan with chardonnay and marsala, scraping up browned bits. Reduce by half.
Stir in cornstarch-broth mixture and simmer. Add heavy cream, salt, pepper, Parmesan, basil, parsley, and sautéed mushrooms. Simmer until slightly thickened.
Add chicken and any accumulated juices, pasta, and 2 tablespoons reserved pasta water. Simmer 5 minutes or until everything is heated through and flavors meld.
Adjust seasoning if needed, and serve hot.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
