Bring a pot of water to a boil. Once boiling, cook pasta according to package directions. Drain well.
Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces to the pan and cook until golden brown and cooked through, about 5-7 minutes. If necessary, turn down the heat to medium-low so the outside doesn’t brown too quickly. Remove the chicken to a plate and set aside.
Add the remaining 1 tablespoon of olive oil to the pan with the heat on medium-high. Add the onion to the pan and cook, stirring occasionally, about 2 minutes. 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. Mix in the garlic and sauté just until fragrant, about 30 seconds.
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. Whisk in the chicken stock. Bring to a simmer, then lower the heat to medium and continue to simmer until the liquid is reduced by about half. Stir in the cream and cook until heated through. Add in the basil, parsley, Parmesan and butter; mix until well blended and the butter is completely melted.
Add the cooked rigatoni to the pan and toss with the sauce. Serve immediately with additional grated Parmesan as desired.
by The Savvy Kitchen