Monday, March 29, 2010

Macaroni Grill's Carmella's Chicken Rigatoni

I haven't been to the Macaroni Grill in years, so I have no idea how this dish compares to the original. But when I saw it on A Spoonful of Sugar, I had to test it out.

This made enough for lots of leftovers, which I always appreciate! The caramelized onions and the mushrooms set this apart from an average pasta dinner, and even my three-year-old taste-tester gave it his seal of approval. The fact that it was fast and easy is, of course, a huge bonus.

  • Butter
  • 8oz baby bella mushrooms
  • 1/2 sweet onion carmelized (cook down with butter until soft and mushy... I use marsala to de-glaze the pan)
  • 8 oz grilled chicken breasts (chunked)
  • salt and pepper
  • 2t dried basil
  • 4oz of Marsala wine
  • 10 oz heavy cream
  • 12oz rigatoni (cooked)
  • 2oz shredded parmesan

Melt butter in pan. Saute mushrooms, 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 boil for 2 minutes.

Dump cooked rigatoni in pan (if you have room in your pan. If not dump mixture over bowl of cooked rigatoni and mix.

Sprinkle with shredded parmesan cheese.


  1. Mmmmm this looks SO good! I will be making it soon!

  2. That really looks delightful, although I wonder if you could get away without the heavy cream


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