Carmela’s Chicken Rigatoni Recipe
grilled chicken, mushrooms, caramelized onions, parmesan cheese, rigatoni, creamy marsala wine sauce
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Ingredients
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Pasta
Chicken & Vegetables
Sauce
Method
Preparation
- 1
Cook the Rigatoni
In a large pot of salted boiling water, cook the rigatoni according to package instructions until al dente. Drain and set aside.
- 2
Grill the Chicken
Season the chicken breasts with salt and black pepper. Heat 1 tablespoon of olive oil in a grill pan over medium heat. Grill the chicken for about 6-7 minutes on each side or until fully cooked. Remove from heat and let rest before slicing.
- 3
Caramelize the Onions
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add sliced onions and cook for about 10-15 minutes, stirring frequently, until they are soft and golden brown.
- 4
Making the Sauce
- 5
Combine Ingredients
Pour the Marsala wine into the skillet with the onions and mushrooms. Bring to a simmer and let it reduce for about 3-5 minutes.
- 6
Add Cream
Lower the heat and stir in the heavy cream, mixing well. Let it cook for another 3-4 minutes.
- 7
Incorporate Cheese
Add the grated Parmesan cheese to the sauce, stirring until melted and smooth. Adjust seasoning with salt and pepper to taste.
Combining the Dish
- 8
Combine Everything
Add the cooked rigatoni to the sauce, tossing gently to coat the pasta thoroughly. Slice the grilled chicken and place it on top of the pasta.
- 9
Serve
Serve hot, garnished with extra Parmesan cheese if desired.
