Maggiano's Little Italy Rigatoni Di Gregorio (Copycat)

Total Time
45mins
Prep 15 mins
Cook 30 mins

Rigatoni with Chicken and a Mushroom Sauce.. Creamy, RICH, hearty and a crowd pleaser! Add some chopped salad and Tiramisu and that IS DINNER!

Ingredients Nutrition

Directions

  1. Heat oil and sauté mushrooms, onion and garlic puree. Brown lightly and season with salt and pepper.
  2. Add white wine, Marsala wine and chicken stock. Reduce by half. Add cream and bring to a boil and turn down heat and simmer to skim away any impurities.
  3. Add drained rigatoni to pan and finish with basil, parmesan cheese, garlic butter and salt and pepper to taste. Add Marsala for flavor as needed.
  4. Place in pasta bowl and garnish with parmesan shavings and additional basil leaves.
  5. * My notes: I use a mix of onion AND shallots. I use an 8 oz package of mushrooms, roughly chopped and 10 oz of chicken breast. I also add in about six fresh basil leaves roughly chopped up.
Most Helpful

4 5

This had fantastic flavor, but I thought the sauce turned out a bit too thin. I would go with the lesser amount of Marsala to start with, which I did not. I will definitely make this again. Also, I believe the chicken should be added after the mushrooms are browned, but I did not see it specified in the recipe.