RIGATONI D PASTA

November 11, 2010
rigatoni D pasta, copy cat recipe, Italian cooking, Maggiano's, pasta

It’s been a year and a half since I’ve been to a Maggiano’s and the craving has gotten the best of me. I’ve been coveting the Rigatoni D pasta recipe for quite some time and after a few attempts in my kitchen I think I’ve finally nailed it. You’ll know the dish if you’ve been there and ordered it before. The Rigatoni is mixed with a sauce fragrant of wine and tender mushrooms and chicken! Mmmm! Enough to make anyone’s mouth water.

In a recent hopeful Google search for the closest one to me, I came to find that there’s a Maggiano’s about 30 minutes away from me! I always thought they only existed in the Northeast! My husband and I will definitely have to make a trip there at some point because I’ve also been craving their fried Zucchini! Goodness I’m getting hungry just writing about it! 🙂 Bon Appetit!

Rigatoni D Pasta

Ingredients

8 oz. rigatoni
2 tbsp. olive oil, divided
1-2 boneless, skinless chicken breasts
½ cup chopped yellow onion
12 oz. baby bella mushrooms, sliced
3 cloves garlic, minced
2 tbsp. dry white wine
ÂĽ cup Marsala wine
1 cup low-sodium chicken broth
1 cup heavy cream (or half-and-half)
2 tsp. minced fresh basil
2 tsp. minced fresh parsley
1 tbsp. freshly grated Parmesan cheese
1 tbsp. butter

Prepare

1. Bring a pot of water to a boil.
2. Once boiling, cook pasta according to package directions. Drain well.
3. Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
4. Add the chicken breasts to the pan and cook, turning once, until golden brown on both sides and cooked through, about 5-7 minutes.
5. If necessary, turn down the heat to medium-low so the outside doesn’t brown too quickly.
6. Remove the chicken to a plate and set aside.
7. When cool enough to handle, cut into bite-size pieces.
8. Add the remaining 1 tablespoon of olive oil to the pan with the heat on medium-high.
9. Add the onion to the pan and cook, stirring occasionally, about 2 minutes.
10. Add the mushrooms to the pan and continue to cook until most of the liquid has been released and the onions are softened, about 5 minutes more.
11. Mix in the garlic and sauté just until fragrant, about 30 seconds.
12. Remove the pan from the heat and add the wines, scraping with a spoon to deglaze the browned bits from the bottom of the pan.
13. Whisk in the chicken broth.
14. Return Bring to a simmer, lower the heat to medium and continue to simmer until the liquid is reduced by about half.
15. Stir in the cream and cook until heated through.
16. Add in the herbs, Parmesan and butter; mix until well blended and the butter is completely melted.
17. Add the cooked rigatoni to the pan and toss with the sauce. Serve immediately with additional grated Parmesan as desired.

Rigatoni D Pasta
Serves 6
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. 8 oz. rigatoni
  2. 2 tbsp. olive oil, divided
  3. 1-2 boneless, skinless chicken breasts
  4. ½ cup chopped yellow onion
  5. 12 oz. baby bella mushrooms, sliced
  6. 3 cloves garlic, minced
  7. 2 tbsp. dry white wine
  8. ÂĽ cup Marsala wine
  9. 1 cup low-sodium chicken broth
  10. 1 cup heavy cream (or half-and-half)
  11. 2 tsp. minced fresh basil
  12. 2 tsp. minced fresh parsley
  13. 1 tbsp. freshly grated Parmesan cheese
  14. 1 tbsp. butter
Instructions
  1. Bring a pot of water to a boil.
  2. Once boiling, cook pasta according to package directions. Drain well.
  3. Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  4. Add the chicken breasts to the pan and cook, turning once, until golden brown on both sides and cooked through, about 5-7 minutes.
  5. If necessary, turn down the heat to medium-low so the outside doesn’t brown too quickly.
  6. Remove the chicken to a plate and set aside.
  7. When cool enough to handle, cut into bite-size pieces.
  8. Add the remaining 1 tablespoon of olive oil to the pan with the heat on medium-high.
  9. Add the onion to the pan and cook, stirring occasionally, about 2 minutes.
  10. Add the mushrooms to the pan and continue to cook until most of the liquid has been released and the onions are softened, about 5 minutes more.
  11. Mix in the garlic and sauté just until fragrant, about 30 seconds.
  12. Remove the pan from the heat and add the wines, scraping with a spoon to deglaze the browned bits from the bottom of the pan.
  13. Whisk in the chicken broth.
  14. Return Bring to a simmer, lower the heat to medium and continue to simmer until the liquid is reduced by about half.
  15. Stir in the cream and cook until heated through.
  16. Add in the herbs, Parmesan and butter; mix until well blended and the butter is completely melted.
  17. Add the cooked rigatoni to the pan and toss with the sauce. Serve immediately with additional grated Parmesan as desired.
Florida Girl Cooks http://floridagirlcooks.com/
rigatoni D pasta, copy cat recipe, Italian cooking, Maggiano's, pasta

author: Teresa Gonzalez

Teresa is a South Florida native who is a photographer that also has a passion for food. She's a seeker of sunshine, lazy days at the beach, and exquisite food.

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  • Reply

    lisa @ garlicandzest.comAugust 16, 2015

    What a cool idea! I must say, I’m glad you didn’t make the cones – I was feeling singularly unaccomplished!

  • Reply

    lisa @ garlicandzest.comOctober 14, 2015

    congratulations! so happy for you and your family!

  • Reply

    MargaretNovember 18, 2015

    Hello Teresa, I am so very excited to try your cider bourbon glazed turkey, however the recipe states you have included your own cider bourbon glaze recipe “below”…but it is not there. Would you please send it to me? My William sonoma is out. Thank you have a wonderful thanksgiving! Margaret

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