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
