Chicken Rigatoni Recipe
Fresh mushrooms, onions sautéed chicken with rigatoni noodles in basil marsala cream sauce.
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Ingredients
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Pasta
Chicken and Vegetables
Sauce
Method
Prepare the Pasta
- 1
Cook the Rigatoni
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 Chicken and Vegetables
- 2
Sauté the Chicken
In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt and black pepper. Add the chicken to the skillet and cook for about 5-7 minutes on each side, or until fully cooked. Remove from the skillet and let it rest.
- 3
Make the Sauce
- 4
Prepare the Cream Sauce
Pour the Marsala wine into the skillet and bring to a simmer, scraping up any bits from the bottom. Allow the wine to reduce for about 3-4 minutes. Then, add the heavy cream and stir until combined. Cook for an additional 2-3 minutes until the sauce thickens.
- 5
Combine Ingredients
Slice the cooked chicken into strips and return it to the skillet. Add the cooked rigatoni and chopped basil. Toss everything together until the pasta and chicken are well coated with the sauce.
Serve
- 6
Garnish and Serve
Serve the chicken rigatoni hot, garnished with grated Parmesan cheese and additional fresh basil if desired.