pan roasted chicken with creamy mushroom & madeira wine sauce, rosemary, lemon & garlic ciabatta baguette

In a large pot of salted boiling water, cook the rigatoni according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken breasts with salt and black pepper. Add the chicken to the skillet and cook for about 6-7 minutes per side or until golden brown and cooked through. Remove from the skillet and let rest.

Sear the Chicken

In the same skillet, add the sliced mushrooms and minced garlic and sauté until the mushrooms are soft, about 5 minutes. Add the Madeira wine and let it simmer for about 3-4 minutes until reduced slightly.

Prepare the Sauce

Stir in the heavy cream and fresh rosemary, and simmer for another 3-4 minutes until the sauce thickens. Grate the Parmesan cheese into the sauce, stirring until melted and combined.

Finish the Sauce

Slice the seared chicken and add it back to the skillet along with the cooked rigatoni. Toss everything together in the creamy sauce until well coated. Adjust seasoning with salt and black pepper to taste.

Combine Pasta and Sauce

Prepare the Baguette

In a small bowl, combine the minced garlic, chopped rosemary, olive oil, lemon zest, and salt. Mix well.

Mix the Topping

Slice the ciabatta baguette in half lengthwise and brush the garlic mixture over the cut sides. Place the baguette halves on a baking sheet and bake in the preheated oven for about 10-12 minutes, or until golden and crisp.

chicken madeira rigatoni

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!