Rigatoni With Marsala Cream Sauce

Two Large Bone In Chicken Breasts

Olive Oil ( 4 Tablespoons Divided)

Herb De Province

1 Lb Box of Rigatoni, Cooked According to Box Directions

One Large Sweet Onion

1 Box Button Mushrooms ( About Two Cups)

3/4 Cups Marsala Wine

1/2 Cup White Wine

1 Cup Chicken Broth

1 1/2 Tablespoons Corn Starch

2 Cups Heavy Cream

1/4 Cup Parmesan Cheese

Fresh Basil and/or Parley for garnish

Salt and Pepper for seasoning


1.  Heat the oven to 375.  Drizzle olive oil over the chicken breasts, sprinkle salt, pepper and Herb De Province under the skin and on top.  Cook until the timers pops, or internal temperature is 170 degrees.  Remove from oven and cool slightly. When chicken is cool, remove meat and break into bite sized pieces, do this by hand.

2.  Cook box of pasta according to directions on box.  Drain and reserve for later.

3.  Slice onion into thin slices.  Set aside.

4.  Slice mushrooms, set aside.

5.  Heat 3 Tablespoons of olive oil in a skillet.  Add onions and simmer until golden brown and caramelized.   (about 15-30 minutes.)

6.  Add another Tablespoons  of olive oil around the same pan and add the sliced mushrooms.  Cook until golden brown ( about 6 minutes).

7.  Add the Marsala wine to pan and cook on medium heat until the Marsala has dried up.

8.  Add the white wine to pan and cook on medium heat until the wine is reduced to half.

9.  In a separate small bowl combine 2 cups of chicken broth and 1 1/2 Tablespoons cornstarch.  Stir to combine.

10.  Add the above chicken broth mixture to pan with the cooked onions and mushrooms, cook on medium heat until thickened. 

11.  Lower heat and add the heavy cream.  Stir until blended.  Salt and Pepper to taste.

12.  Add the cooked chicken and the cooked pasta.

13.  Stir until mixed and continue to cook on low for a couple of minutes so that the sauce incorporates with the pasta and chicken.   Remove from heat and transfer into a serving bowl.  Sprinkle with Parmesan cheese, fresh chopped basil or parsley or both.