A delightful pasta dish featuring tender chicken, creamy Marsala sauce, and perfectly cooked rigatoni.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot enough to sear the chicken for a golden crust.
Add the chicken breasts and cook until golden brown on both sides. Remove and set aside.
Avoid overcrowding the pan to ensure even cooking.
In the same skillet, sauté the onions and mushrooms until softened.
Stir occasionally to prevent sticking and ensure even cooking.
Add the garlic and cook for an additional minute until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Deglaze the pan with Marsala and white wine, scraping up any browned bits.
This step adds depth of flavor to the sauce.
Return the chicken to the skillet and pour in the cream. Simmer until the sauce thickens.
Stir occasionally to prevent the cream from curdling.
Meanwhile, cook the rigatoni in a large pot of boiling salted water until al dente. Drain.
Reserve some pasta water to adjust the sauce consistency if needed.
Combine the cooked pasta with the sauce, tossing to coat evenly.
Mix gently to avoid breaking the pasta.
Serve the pasta in bowls, garnished with fresh basil, parsley, and grated Parmesan cheese.
Add a drizzle of olive oil for extra flavor and shine.
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