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Rigatoni D with blackened Chicken and a creamy wine based mushroom sauce served in a rustic platter and garnished with Italian parsley.
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5 from 1 vote

Blackened Chicken with Creamy Mushroom Sauce-(Copycat Recipe for 'Rigatoni D')

Rigatoni gets a rich blanket of spicy blackened chicken with creamy mushroom sauce flavored with chardonnay and marsala cooking wine.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main
Cuisine: American, Italian
Servings: 6 servings
Calories: 919kcal
Author: Jeremy Klae

Ingredients

Blackened Chicken

  • 1 lb Chicken Breast
  • 3 tablespoon Unsalted Butter
  • 3 tablespoon Blackening Seasoning

Creamy Mushroom Sauce

  • ¼ Cup Balsamic Vinegar
  • 1 ½ Cups Baby Bella Mushrooms, sliced
  • ½ Cup Yellow Onion, diced
  • 1 tablespoon Minced Garlic
  • 2 Cups Chicken Broth
  • 1 ½ tablespoon Cornstarch
  • ¼ Cup Extra Virgin Olive Oil
  • 4 tablespoon Salted Butter
  • ½ Cup Chardonnay
  • ¾ Cup Marsala Cooking Wine
  • 2 Cups Heavy Cream
  • 1 tablespoon Kosher Salt
  • ½ teaspoon Black Pepper
  • 2 tablespoon Fresh Basil, chopped
  • Fresh Parmesan for garnish

Rigatoni

  • 16 Oz Rigatoni Pasta

Instructions

  • 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.

Video

Notes

  • While the sauce initially seems thin, the trick here is to cook the rigatoni just before al dente, then add the pasta to the sauce, allowing the remaining starch to be the thickener.

Nutrition

Calories: 919kcal | Carbohydrates: 72g | Protein: 27g | Fat: 54g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 2860mg | Potassium: 698mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1619IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 2mg