Chicken Madeira Rigatoni Recipe

Prepare chicken

Halve the chicken breasts horizontally to make 4 thin cutlets (or pound to 1/2-inch thickness). Season both sides with 1 tsp salt, 1 tsp black pepper and 1/2 tsp garlic powder. Lightly dredge each piece in 1/4 cup flour, shaking off excess.

Cook rigatoni

Bring 4 cups water to a rolling boil with 1 tbsp kosher salt. Add 12 oz rigatoni and cook until 1–2 minutes shy of package directions for al dente (usually 9–11 minutes). Reserve 1/2 cup pasta cooking water, then drain and set aside.

Pan-roast chicken

In a large skillet over medium-high heat, add 2 tbsp olive oil and 1 tbsp unsalted butter. When butter foams, add the dredged chicken (work in batches if needed) and cook 3–4 minutes per side until deep golden and cooked through (internal temp 160–165°F / 71–74°C). Transfer chicken to a plate and tent with foil; leave browned bits in the pan.

Sauté vegetables

Reduce heat to medium. Add remaining 1 tbsp butter to the skillet. Add 8 oz sliced mushrooms and 1/2 cup finely chopped yellow onion. Sauté 5–6 minutes until mushrooms release moisture and edges brown. Add 3 minced garlic cloves and 1 tsp chopped rosemary; cook 30–45 seconds until aromatic.

Deglaze with Madeira

Pour in 1/2 cup Madeira wine to deglaze the pan, scraping up browned bits with a wooden spoon. Simmer 2–3 minutes until wine reduces by about half.

Build the sauce

Add 1 cup chicken stock, 1 tsp Dijon mustard and 1 tsp soy sauce or Worcestershire. Simmer 3–4 minutes. Stir in 1/2 cup heavy cream and 1 tsp lemon zest, bring to a gentle simmer and cook 2–3 minutes to slightly thicken. Taste and adjust salt and pepper, adding salt to taste and 1/2 tsp freshly ground black pepper if needed. If sauce is too thick, add up to 1/4 cup reserved pasta water to reach desired consistency.

Finish sauce with cheese

Reduce heat to low and stir in 1/2 cup grated Parmesan until melted and incorporated for a silky finish.

Combine chicken and pasta

Return the cooked chicken to the pan, nestling into the sauce, and simmer 1–2 minutes to reheat and meld flavors. Add drained rigatoni and toss gently to coat; if necessary, add reserved pasta water, 1 tablespoon at a time, to loosen. Adjust seasoning.

Plate portions of rigatoni with sliced or whole chicken cutlets on top. Spoon extra Madeira-mushroom sauce over the chicken and pasta. Sprinkle with 2 tbsp chopped fresh parsley and an extra pinch of grated Parmesan if desired.

Prepare garlic butter

Preheat oven to 375°F (190°C). In a small bowl, combine 3 tbsp softened butter, 2 minced garlic cloves, 1 tsp chopped rosemary, 1/2 tsp lemon zest and 1/4 tsp salt until smooth.

Assemble and bake

Slice the ciabatta loaf lengthwise or into diagonal slices. Spread garlic-rosemary butter evenly over cut surfaces. Wrap in foil (optional for softer bread) or place buttered side up on a baking sheet for crisp edges. Bake 8–10 minutes until warmed through and butter melted; for crispier top, open the foil and broil 1–2 minutes while watching closely.

Serve warm alongside the Chicken Madeira Rigatoni so diners can tear and use the bread to mop up the sauce.