Copycat Maggiano's Rigatoni D

5 from 5 votes

Copycat Maggiano's Rigatoni D

This Copycat Maggiano's Rigatoni D tastes just like the restaurant version. It's a wonderful dinner idea that your entire family will love!

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: Italian

Servings: servings

Calories: 895kcal

Author: Audrey Wood

Cost: $15

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.

Notes

Any nutritional information is an estimate by online calculators. Please verify using your own data.

Storage: Store any leftovers in an airtight food container in your fridge. Leftovers will be good for up to four days after making.

Nutrition