Maggiano's Famous Rigatoni "D"

I give props to our local restaurant for generously sharing their original recipe on their website. Thanks Maggiano!

We got a big thumbs up to this recipe being added to our family collection of favorites. I know there is one person in my life who is going to love this! She shall remain nameless, but her initials are CSC.

I do not take credit for this. You can find it on their website here. In the event that disappears forever, I’m including it below. UPDATE 12/2/2024 I'm so glad I did save it because they have since removed the recipe.

It's absolutely a copy cat recipe, but straight from their own website!! How awesome that they share their wonderful recipe freely :-)

Mushrooms:

• 1⁄4 cup Balsamic Vinegar
• 1 1⁄2 cups Button Mushrooms, sliced 1⁄4” thick
• 1⁄3 cup Yellow Onion, diced 1⁄4”
• 1 each Garlic Clove, finely chopped
• 1 tsp Kosher Salt
• 1⁄8 tsp freshly ground Black Pepper

• Preheat oven to 450°. In a mixing bowl, add all ingredients and mix until onions and mushrooms are seasoned with garlic and salt and pepper and well coated with vinegar. Place seasoned onions and mushrooms on a 12x18 cookie sheet and bake in the preheated 450° oven until mushrooms reach a deep brown color, approximately 15 minutes. 
• Remove from oven and set aside.

Pasta:

• 10 oz Scaled Rigatoni Pasta
• 1 Olive Oil

• Follow directions on box for cooking. When pasta is cooked, drain and toss with olive oil.
• Set aside

Marsala Cream Sauce:

• 2 cups Chicken Broth, cold
• 1 1⁄2 Tbsp Corn Starch
• 2 T Olive Oil
• 1 lb Chicken Breast, boneless/skinless, cut in 1” long by 1⁄2” wide strips
• 4 T butter
• 1⁄2 cup Chardonnay
• 3⁄4 cup Marsala Wine
• 2 cups Heavy Cream
• 1 T Kosher Salt
• 1⁄2 tsp freshly ground Black Pepper
• 2 T Basil, fresh, chopped
• 1 T Parsley, fresh, chopped
• 3 oz Parmesan Cheese
  
  
  
  
• In a small mixing bowl, add chicken broth and corn starch. Mix with a wire whip until incorporated, set aside.
• In a 4 quart sauce pan, add olive oil and 2 oz of butter. Heat until butter is fully melted and begins to froth.
• Immediately add chicken and cook until well seared and slightly caramelized.
• Add white wine and Marsala and reduce liquid by half.
• Add chicken broth/corn starch mixture and heat to a simmer.
• Add heavy cream, salt, black pepper, and reserved roasted mushrooms and onions. Cook until sauce slightly thickens.
• Add cooked rigatoni pasta and cook at a low simmer until sauce coats rigatoni, approximately 2 minutes.
• Remove from heat and add basil, parsley, and parmesan cheese.
• Mix to incorporate.

Serves 4 to 6