Chicken Rigatoni and Mushroom Marsala recipe a homemade version from Maggiano’s Rigatoni D. just as delicious but more affordable!
I love chicken marsala but I wanted to try something different to use the Marsala wine I had sitting in the pantry. I tried a spin off Maggiano’s Rigatoni D. Apparently it’s a very popular dish there. I’ve personally never had it before, but if I made it correctly, then I have a homemade version that’s both delicious and won’t be a wallet-buster!
In a large pot, bring water for the pasta to a boil. Add some salt and olive oil in it to give the pasta flavor. Add in the entire box of pasta once the water has boiled and cook the pasta all the way through.
- 1 pound rigatoni pasta
- 6 chicken tenderloins
- 4 oz. baby portabella mushrooms
- 1 cup of heavy cream
- 1 tbsp. butter
- 3 cloves garlic, minced
- 1 cup low-sodium chicken stock
- 1 small onion, chopped
- 1/4 cup marsala wine