Chicken Madeira Rigatoni Recipe

Prepare and Grill Chicken

Pound the chicken breasts to even thickness if needed. Rub both sides with olive oil, garlic powder, salt, and pepper. Preheat grill or grill pan over medium-high heat. Grill chicken for 5–6 minutes per side or until internal temperature reaches 165°F (74°C). Remove and let rest for 5 minutes, then slice into strips.

Sauté Aromatics and Mushrooms

In a large skillet over medium heat, melt the butter. Add chopped shallots and sauté for 2 minutes until soft. Add minced garlic and cook for another 30 seconds. Stir in sliced cremini mushrooms and cook for 5–6 minutes, until mushrooms are browned and tender.

Deglaze and Simmer Sauce

Pour in the Madeira wine and chicken broth. Scrape up any browned bits from the pan. Increase heat to medium-high and let the mixture simmer for 3–4 minutes to reduce slightly.

Add Cream and Seasoning

Reduce heat to medium-low. Stir in heavy cream, crushed green peppercorns, salt, and black pepper. Simmer gently for 5–7 minutes, until sauce is thickened and coats the back of a spoon.

Cook Pasta

Bring a large pot of water to a boil. Add 1 tablespoon of salt, then add rigatoni. Cook according to package instructions until al dente. Drain and reserve 1/4 cup of pasta water.

Combine Pasta and Sauce

Add cooked rigatoni to the skillet with the Madeira cream sauce. Toss to coat, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce.

Add Chicken

Add sliced grilled chicken to the pasta and gently toss to combine and heat through for 1–2 minutes.

Plate the chicken Madeira rigatoni. Sprinkle with chopped parsley and freshly grated parmesan cheese if desired. Serve hot.