Marsala Chicken Rigatoni and Mushroom Pasta

By zhanghengshuo

2 Person

30 Minutes

706 Calories

This marsala chicken rigatoni and mushroom pasta is pure comfort food. Filled with flavorful ingredients and a creamy marsala wine sauce coated on every inch of this dish! I love the deliciously tender and breaded chicken, the sauce, this chicken marsala recipe is slightly healthier and tastier! It’s like a pasta version of chicken marsala and quite possibly one of the most delicious pasta dishes I’ve had.

Ingredients

Salt and pepper, to taste
1/2 cup freshly grated parmesan cheese
1/2 tsp. whole milk
1/4 cup marsala wine
1 cup chicken stock
2 tbsp. unsalted butter
3 cloves garlic, minced
10 oz. cremini mushrooms, sliced
1 medium onion, sliced
1 pound boneless skinless chicken breast, diced
2 1/2 cups dried rigatoni pasta

Method

01

In a large pot, bring salted water to a boil. Add in pasta once the water has boiled and cooked the pasta according to directions on the box. Drain pasta after it's done the cooking.
02

Meanwhile, cut up the chicken into cubes and season with salt and pepper. In a large skillet over medium-high heat, cook the chicken until it's just cooked through.
03

Add onions, mushrooms, and garlic and cook until mushrooms have shrunk down in size and onions translucent and fragrant, about 5-7 minutes.
04

Melt butter in the skillet then adds chicken stock and marsala wine. Cook until 1/2 the liquid has cooked off.
05

Add the splash of milk (or heavy cream, if desired) and continue to let thicken. Cut the heat and add the parmesan cheese, salt, and pepper. Stir to incorporate and until it melts. Add the pasta and stir some more.
06

The sauce might seem more liquid than thick but it thickens as it cools. Toss gently before serving and top with more cheese, if desired.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Marsala Recipes

Marsala Chicken Rigatoni and Mushroom Pasta

4.4

( By zhanghengshuo )

01 Information

Grade easy
Serving 2 servings
Calorie 706 Kcal
Prep Time 15 Mins
Cook Time 15 Mins
Total Time 30 Mins

02 Ingredients

Salt and pepper, to taste

1/2 cup freshly grated parmesan cheese

1/2 tsp. whole milk

1/4 cup marsala wine

1 cup chicken stock

2 tbsp. unsalted butter

3 cloves garlic, minced

10 oz. cremini mushrooms, sliced

1 medium onion, sliced

1 pound boneless skinless chicken breast, diced

2 1/2 cups dried rigatoni pasta

03 Method

Step 1

In a large pot, bring salted water to a boil. Add in pasta once the water has boiled and cooked the pasta according to directions on the box. Drain pasta after it's done the cooking.

Step 2

Meanwhile, cut up the chicken into cubes and season with salt and pepper. In a large skillet over medium-high heat, cook the chicken until it's just cooked through.

Step 3

Add onions, mushrooms, and garlic and cook until mushrooms have shrunk down in size and onions translucent and fragrant, about 5-7 minutes.

Step 4

Melt butter in the skillet then adds chicken stock and marsala wine. Cook until 1/2 the liquid has cooked off.

Step 5

Add the splash of milk (or heavy cream, if desired) and continue to let thicken. Cut the heat and add the parmesan cheese, salt, and pepper. Stir to incorporate and until it melts. Add the pasta and stir some more.

Step 6

The sauce might seem more liquid than thick but it thickens as it cools. Toss gently before serving and top with more cheese, if desired.

04 Author