Carmela's Chicken Rigatoni

by Gail

Carmela's Chicken Rigatoni
(Romano's Macaroni Grill)


  • 4 tbs butter (2 tbs for sauteing mushrooms and 2 tbs for caramelizing the onion)
  • 8 oz baby bella mushrooms, sliced
  • 1/2 sweet onion, sliced in strips then caramelized in 2 tbs butter (*be sure to do this prior to adding to pan)
  • 8 oz grilled chicken breasts, cut into chunks (you can also use sauteed or roasted chicken breast)
  • Salt and pepper to taste
  • 2 tsp dried basil
  • 4 oz of Marsala wine (Taylor's is good)
  • 10 oz heavy cream
  • 12 oz rigatoni (cooked)


  • Melt butter in pan. Saute mushrooms until tender.
  • Add chicken, basil, carmelized onions*, salt and pepper. Saute for 2-3 minutes.
  • Add Marsala wine and cook for 1 minute.
  • Add heavy cream and bring to a simmer (about 2 minutes).
  • Add cooked rigatoni in pan (if you do not have room in the pan, pour mixture over bowl of cooked rigatoni and mix well.
  • Sprinkle with shredded Parmesan cheese

    Gail's Comments: My daughter made this without the mushrooms and it was just incredible! I forgot where she found the recipe online.

    I made it later on with mushrooms and it was absolutely splendid! However, whatever you do, do not prepare the sauce until you have everything ready (noodles cooked, chicken, caramelized onions, sauteed mushrooms, etc.).

    If the sauce cooks too long, it loses it's flavor (and adding more Marsala doesn't help).

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