Chicken Marsala Rigatoni



Prep Time: 25 minutes

Cook Time: 30–35 minutes
Total Time: 55–60 minutes
Servings: 6
Category: Main Dish

Notes After Making

Ingredients

Chicken

  • 1¼ lb (567g) boneless, skinless chicken breast, cut into 1–1½-inch pieces
  • 1 tablespoon (15mL) extra virgin olive oil
  • Salt and black pepper, to taste

Sauce and Pasta

  • 1 tablespoon (15mL) extra virgin olive oil
  • 8 oz (262g) button mushrooms, sliced
  • 2 tablespoons balsamic vinegar
  • 1/2 medium yellow onion, chopped
  • 2 teaspoons garlic, minced
  • 1 tablespoon (8g) flour
  • 1/2 cup chicken stock
  • 1/3 cup plus 2 tablespoons or 2–4 oz (60–120mL) Marsala wine or *3oz Sherry, 2 teaspoons brandy mixed with 1 1/2 teaspoons of brown sugar
  • 1/2 cup heavy cream
  • 10 ounces (384g) rigatoni
  • 1 tablespoon (about 4g) fresh basil, chopped, optional 
  • 1 tablespoon (about 4g) fresh parsley, chopped
  • 2-4 tablespoons grated Parmesan cheese
  • 1 teaspoon garlic, minced
  • 2 tablespoons butter
  • *Salt and black pepper, to taste - don’t add without tasting

Garnish

  • Fresh chopped parsley

Instructions

Prep the Ingredients

  1. Prepare and measure all ingredients. Cut the chicken into 1–1½-inch pieces, slice the mushrooms, chop the onion, mince or puree the garlic, and chop the basil and parsley. Measure the cheeses and have the chicken stock, Marsala, and heavy cream ready. 

Cook the Chicken

  1. Heat 1 tablespoon olive oil in a large skillet or sauté pan over medium-high heat. Season the chicken with salt and black pepper, then sauté until browned on the outside and cooked through, about 5–7 minutes, stirring occasionally. Remove the chicken from the pan and set aside.

Prepare the Sauce

  1. Add the remaining tablespoon of olive oil to the same pan. Add the onion and cook until deeply softened and caramelized, about 5 minutes. Remove the onions and set aside. 
  2. Add the mushrooms and sauté until browned and their moisture has cooked away. 
  3. While the mushrooms are cooking start the water boiling for the rigatoni and cook according to the package directions until al dente, 10-12 minutes. Drain well, but reserving some pasta water for reheating. 
  4. Add the balsamic vinegar to the mushrooms and cook for 1–2 minutes, stirring to coat and loosening the browned bits from the pan.
  5. Return the caramelized onions to the pan. Season lightly with salt and black pepper, then add the garlic and cook for about 30 seconds, stirring constantly. Add the flour and allow it to coat everything. 
  6. Add the Marsala wine and chicken stock. Bring to a simmer and cook until the liquid has reduced by about half. 
  7. Add the heavy cream and bring the sauce to a boil. Reduce the heat to low and simmer gently until the sauce has thickened slightly. Return the chicken to the pan and stir to combine.

Finish the Dish

  1. Add the drained rigatoni directly to the chicken and sauce mixture. Add the chopped basil and parsley, grated Parmesan, additional garlic and butter. Toss everything together over low heat until the butter and Parmesan have melted and the pasta is thoroughly coated.
  2. Season with additional salt and black pepper, as needed. Add additional Marsala a little at a time, if desired, for more Marsala flavor.
  3. Transfer the pasta to serving bowls and garnish with fresh chopped parsley.

Jessica’s Notes

Best Served With

  • A simple green salad with lemon vinaigrette to balance the creamy sauce.
  • Roasted or steamed broccoli, asparagus, or green beans.
  • Warm crusty bread for soaking up the Marsala cream sauce.

Wine Pairing

  • Pinot Noir — Its lighter body and earthy character complement the mushrooms and chicken without overwhelming the creamy sauce.
  • Chardonnay — A lightly oaked Chardonnay works especially well with the rich cream sauce and Parmesan.
  • Sauvignon Blanc — Its bright acidity provides a refreshing contrast to the richness of the dish.
  • Dry Marsala — A glass of the same dry Marsala used in the sauce emphasizes the wine’s nutty, savory flavors.

Prep Ahead

  • Chicken can be cut and seasoned up to 1 day ahead. Cover and refrigerate until ready to cook.
  • Mushrooms can be sliced, onions chopped, garlic prepared, and herbs chopped up to 1 day ahead. Store each separately in airtight containers in the refrigerator.
  • Parmesan can be grated and garnish prepared up to 1 day ahead.
  • All sauce ingredients can be measured in advance and refrigerated as appropriate. Keep the chicken stock, wine, and cream ready to add when cooking.
  • The chicken can be cooked earlier in the day and refrigerated. Gently warm it in the sauce when finishing the dish.
  • The sauce can be prepared several hours ahead and refrigerated. Reheat gently, then cook the rigatoni fresh and finish the dish just before serving.
  • For entertaining, complete all chopping, measuring and garnish preparation earlier in the day so the final cooking goes quickly.
  • Do not cook the rigatoni ahead if possible. Freshly cooked pasta holds the sauce better and gives the best texture.

Storage

  • Refrigerate leftovers in an airtight container for up to 3–4 days.
  • The sauce may thicken considerably when chilled; loosen with a splash of pasta water, chicken stock, or cream when reheating.

Freezer-Friendly

  • The completed dish can be frozen, although the cream sauce and pasta may soften slightly after thawing.
  • For best results, freeze the chicken and sauce separately from the pasta when possible.
  • Freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

  • Stovetop: Reheat gently over medium-low heat with a splash of chicken stock, cream, or pasta water, stirring occasionally until hot.
  • Microwave: Heat individual portions at 50–70% power in 1-minute intervals, stirring between intervals and adding a splash of liquid as needed.
  • Avoid high heat, which can cause the cream sauce to separate.

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