It may be mid-July, but as you Game of Thrones fans know, tonight “Winter is Coming”. I was motivated to make a heavier “wintry” dish and this delicious and hearty cream sauce pasta did the trick. I am usually more of a tomato based-pasta sauce lover, but this dish literally makes my mouth water just thinking about it. The sauce posses such a rich flavor with the culmination of white wine, marsala wine, heavy cream and the balsamic roasted garlic, onions and mushrooms – YUM. Enjoy!
A few cooking tips:
- In the first step of browning the chicken, you may have a tendency to want to cook it longer than 3 – 4 minutes and cook it through, but resist the temptation. The chicken will cook throughout the stages of the wine reductions and simmering. You do not want to overcook it.
- Marsala cooking wine is not the same as true Marsala wine. For best results, use the real thing.
- If you make this dish ahead of time, I recommend waiting to add in the noodles until just before serving. You can reheat the sauce and then add in the rigatoni. If you do add the noodles in ahead of time, do not leave the dish to simmer on the stove as the sauce will continue to reduce and to soak into the noodles and the dish overall will somewhat dry out.
Rigatoni with White Wine and Marsala Chicken Cream Sauce
A rich and flavorful white cream sauce pasta
- 1/4 Cup Balsamic Vinegar
- 3/4 Cup Sliced Mushrooms
- 1 Large Yellow Onion, diced 1/2 inch
- 2 - 3 Cloves Garlic, minced or finely diced
- 2 Cups Chicken Broth, chilled
- 1 1/2 Tablespoon Corn Starch
- 1 Package of Rigatoni Pasta, cooked al dente
- 2 Pounds Boneless Skinless Chicken Breasts, chopped into 1 inch cubes
- 3 Tablespoons Olive Oil
- 3 Tablespoons Butter
- 1/2 Cup Dry White Wine, Chardonnay
- 3/4 Cup Marsala Wine
- 2 Cups (16 ounces) Heavy Cream
- 2 - 3 Teaspoons Salt
- 1/2 Teaspoon Black Pepper, freshly ground
- Fresh Basil
- 1/4 Cup Parmigiano Reggiano, shredded
- Step 1 Preheat oven to 450 degrees.
- Step 2 Coat diced mushrooms, onion and garlic in the balsamic vinegar. Place on a lined baking sheet and cook for 15 minutes or until onions are tender and mushrooms are a deep brown color. Set aside to cool.
- Step 3 In a large dutch oven pan, heat the olive oil and butter over medium high heat then add chicken(I lightly salt and pepper the chicken before cooking).
- Step 4 Cook chicken for 3 -4 minutes until just browned and drain off majority of the excess liquid.
- Step 5 Add the Chardonnay and allow to reduce until dry.
- Step 6 While you are waiting on the Chardonnay reduction, whisk together the chilled chicken broth and corn starch and set aside.
- Step 7 Once the white wine has reduced, add the Marsala wine and reduce by half.
- Step 8 Once the Marsala has reduced, add in the chicken broth and corn starch mixture and bring to a simmer.
- Step 9 Next, add in the onion and mushroom mixture, the heavy cream, salt and pepper. Bring the sauce to a simmer again and allow sauce to thicken.
- Step 10 Lastly, add in the al dente prepared rigatoni noodles and mix in with the sauce to coat the pasta and allow sauce to thicken another five minutes.
- Step 11 Transfer to a large serving dish and garnish with fresh basil and parmigiano reggiano cheese to serve.
This recipe was inspired by Maggiano’s Rigatoni D.