Chicken Madeira Rigatoni Recipe

Cook the Pasta

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

Sear the Chicken

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.

Prepare the Sauce

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.

Finish 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.

Combine Pasta and 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.

Prepare the Baguette

Preheat the oven to 400°F (200°C).

Mix the Topping

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

Bake the Baguette

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.