This Copycat Maggiano’s Rigatoni D tastes just like the restaurant version. It’s a wonderful dinner idea that your entire family will love!
This Copycat Maggiano’s Rigatoni D is the perfect copycat dinner idea. The sauce is creamy and flavorful and it pairs perfectly with the oven roasted chicken. It is the perfect dish to make when you are craving pasta.
If you haven’t visited my site before, I share tons of Copycat Recipes. They are one of my favorite types of recipes to share. If you need some more copycat recipe ideas be sure to also check out this Copycat Maggiano’s Alfredo and Copycat Carrabba’s Bread and Olive Oil Dip.
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❤️ Why you’ll love this recipe
- Taste: This recipe tastes just like the real deal. Whether you want to make it for a family dinner or a special date night at home, it is an awesome recipe to make when you’re craving pasta.
- Great recipe for chicken: This is a great recipe for chicken breasts. One of my family’s favorites!
🥣 Ingredients needed
For this pasta, you will need:
- Rigatoni
- Sliced mushrooms: I recommend using button mushrooms if you can find them.
- Boneless skinless chicken breasts
- Heavy cream
- Yellow onion
- Unsalted butter: If you only have salted butter on hand, you can use it but you may want to reduce the salt in the recipe. I prefer to use unsalted so that I can control the amount of salt I put into the recipe.
- Fresh basil and parsley
- Grated Parmesan cheese
- Garlic
- Balsamic vinegar
- Extra virgin olive oil
- Marsala wine
- Salt and pepper: I recommend doing salt and pepper to taste for this recipe.
The complete list of ingredients and amounts can be found in the printable recipe card further below in the post.
🔪 Equipment needed
You’ll need a skillet (or cast iron skillet), baking tray, bowl, large pot, and a large skillet.
⏲️ Recipe instructions (step by step guide)
Preheat your oven to 350℉. Rub the chicken with olive oil then sprinkle salt, pepper, and Italian seasoning over it. In a skillet, sear each side of the chicken (image 1).
Place on a baking sheet (or you can use a cast iron skillet) and bake for 15 to 20 minutes or until the internal temperature reaches 165℉. Set the chicken aside to cool and then shred (image 2). I used my stand mixer to quickly shred it.
Cook and drain your rigatoni according to the directions on the package (image 3).
In a dish add the mushrooms with 1-2 tablespoons of olive oil, balsamic vinegar, and salt and pepper. Add the mushrooms to a baking sheet lined with parchment paper and roast at 350℉ for 12 to 15 minutes (image 4).
In a large skillet, add one tablespoon of olive oil with the diced onion. Cook on medium heat until the onions are soft and slightly golden brown (image 5).
Add in the garlic, mushrooms (with their juices) to the pan (image 6). Saute for 2-3 minutes then de-glaze the pan with the Marsala wine. Add in the butter until it melts then add the heavy cream and bring to a simmer. Add basil, parsley, Parmesan, and salt and pepper (image 7).
Add the sauce to the drained pasta with the shredded chicken (image 8).
👩🏻🍳 Tips
- Use a hand or stand mixer to quickly shred the chicken.
- I used a cast iron skillet to sear and bake the chicken in the oven.
- I recommend doing salt and pepper to taste for this recipe.
🥡 How to store leftovers
Store any leftovers in an airtight food container in your fridge. Leftovers will be good for up to four days after making.
📋 Recipe FAQs
Maggiano’s Rigatoni D is named Chef David D’gregorio. He was the original Chef of Maggiano’s.
Other recipes you may like:
If you tried this Copycat Maggiano’s Rigatoni D Recipe or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you and I’m always happy to try to answer any questions you may have!
Copycat Maggiano’s Rigatoni D
Equipment
- Skillet
- Baking sheet or use a cast iron skillet
- Large pot
- Colander
- Large skillet
Ingredients
- 1 pound rigatoni pasta
- ½ pound sliced mushrooms I recommend using button mushrooms
- 1 pound chicken breast boneless and skinless
- 3 cups heavy cream
- ½ cup yellow onion diced
- 3 tablespoons unsalted butter
- 1 tablespoon fresh basil chopped
- 1 tablespoon fresh parsley chopped
- ¼ cup grated Parmesan
- 1 teaspoon minced garlic
- ¼ cup balsamic vinegar
- extra virgin olive oil
- ½ cup Marsala wine
- salt and pepper to taste
- 1 teaspoon Italian seasoning
Instructions
- Preheat your oven to 350℉. Rub the chicken with olive oil then sprinkle salt, pepper, and Italian seasoning over it. In a skillet, sear each side of the chicken.1 pound chicken breast, salt and pepper, 1 teaspoon Italian seasoning
- Place on a baking sheet (or you can use a cast iron skillet) and bake for 15 to 20 minutes or until the internal temperature reaches 165℉. Set the chicken aside to cool and then shred. I used my stand mixer to quickly shred it.
- Cook and drain your rigatoni according to the directions on the package.1 pound rigatoni pasta
- In a dish add the mushrooms with 1-2 tablespoons of olive oil, balsamic vinegar, and salt and pepper. Add the mushrooms to a baking sheet lined with parchment paper and roast at 350℉ for 12 to 15 minutes.½ pound sliced mushrooms, extra virgin olive oil, ¼ cup balsamic vinegar
- In a large skillet, add one tablespoon of olive oil with the diced onion. Cook on medium heat until the onions are soft and slightly golden brown.extra virgin olive oil, ½ cup yellow onion
- Add in the garlic, mushrooms (with their juices) to the pan. Saute for 2-3 minutes then deglaze the pan with the Marsala wine. Add in the butter until it melts then add the heavy cream and bring to a simmer. Add basil, parsley, Parmesan, and salt and pepper.3 cups heavy cream, 3 tablespoons unsalted butter, 1 tablespoon fresh basil, 1 tablespoon fresh parsley, 1 teaspoon minced garlic, ½ cup Marsala wine, ¼ cup grated Parmesan
- Add the sauce to the drained pasta with the shredded chicken. Mix until combined and serve with additional salt and pepper to taste.
June Humphrey says
I don’t like mushrooms. Can I leave them out or substitute something else?
Audrey says
You can leave them out if you like or you could substitute something like zucchini or artichoke.
Lindsay says
This was AMAZING, seriously one of the best pasta dishes I’ve made in awhile. Going on the permanent rotation!
Andrea says
I made this dinner, and the sauce with the roasted mushrooms and shredded chicken made it taste just like something from a restaurant—pure comfort in every bite.
Sabrina says
So good, this is my ultimate comfort food. Also nice and easy to make, thanks.
Paula says
This was SUCH a great copycat recipe! It tasted just like the real thin, definitely will be making this one on repeat at our house!
Nicole Kendrick says
This was absolutely delicious. Everything works together perfectly.