In a 7 qt Dutch Oven add balsamic vinegar, onion, and mushrooms cooking over medium low heat. Once onions begin to brown and mushrooms have become a dark brown color and shrunk down, about 15 minutes, add the minced garlic to combine. Turn heat to low.
In a medium mixing bowl whisk the cornstarch and chicken broth until fully combined.
Preheat an outdoor griddle or cast iron skillet on high heat.
Butterfly the chicken breasts, place them in a plastic bag and pound them to an even thin layer.
In a microwave safe dish melt the butter and then stir in the blackening seasoning.
Pour the blackened butter mix into the bag of chicken and mix around until chicken is fully covered.
Blacken the chicken breasts on one side about 5 minutes or until a nice blackened crust has formed then flip and cook to an internal temp of 165°f. Slice the chicken breasts against the grain.
Add the chicken to the dutch oven.
Immediately add the Chardonnay and reduce to almost dry.
Add the Marsala, reducing by about half.
Next, pour in the chicken broth mixture and bring to a simmer.
Pour in the cream, salt, and pepper, bring to a boil then reduce heat to a simmer.
About 15 minutes before serving, boil the pasta to just before al dente per the box instructions, about 10 minutes.
Once the pasta has boiled, strain and gently mix the rigatoni into the sauce. Allow the noodles to thicken the sauce, simmering over low heat for about 10 minutes and serve.
Garnish with fresh basil, Italian parsley, and fresh parmesan.