In a large pot, bring salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Rigatoni

While the pasta is cooking, season the chicken breasts with salt and black pepper on both sides.

Prepare the Chicken

In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side, or until cooked through and golden brown. Remove from the skillet and let rest for a few minutes before slicing.

Cook the Chicken

In the same skillet, add sliced mushrooms and cook for about 5 minutes until they release their moisture and start to brown. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

Sauté the Mushrooms and Garlic

Pour in the Madeira wine and chicken broth, scraping up any bits stuck to the bottom of the pan. Bring to a simmer and cook for about 5 minutes.

Deglaze the Pan

Stir in the heavy cream and bring the sauce back to a simmer. Let it cook for another 3-4 minutes until slightly thickened.

Make the Cream Sauce

Add the cooked rigatoni and sliced chicken to the skillet, tossing everything together until well coated in the sauce.

Combine Everything

Serve the Chicken Madeira Rigatoni hot, garnished with grated Parmesan cheese and chopped parsley.

chicken madeira rigatoni

Recipe information

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