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Maggiano’s Little Italy Favorites: Our Famous Rigatoni “D”® Recipe

Written on December 20, 2012

It is a pleasure to be able to finally share this recipe with you. It all started years ago as a featured item with veal, mushrooms and Marsala. We recreated it with chicken, mushrooms, onions, a Marsala cream sauce and some great flavor to get what we know today as Our Famous Rigatoni “D”®. Enjoy!

Maggianos Rigatoni D

Serves 4-6
Ingredients
¼ cup balsamic vinegar
1 ½ cups sliced mushrooms
3/8 cup Spanish, yellow or white onion, diced ½”
1 Tbsp fresh garlic, finely chopped
2 cups low sodium chicken broth, cold
1 ½ Tbsp corn starch
2 cups rigatoni pasta
¼ cup olive oil
1 lb chicken breast, boneless, skinless
4 Tbsp butter
½ cup white wine , Chardonnay
¾ cup sweet Marsala wine
2 cups heavy cream
1 Tbsp Kosher salt
½ tsp black pepper, freshly ground
2 Tbsp fresh basil, chopped
3/8 cup Parmesan cheese – 12 month, grated

Directions
1. Preheat oven to 450°.
2. On a 12 X 18 cookie sheet or tray, mix the diced onions, mushrooms, finely chopped garlic, and balsamic vinegar together ensuring all ingredients are evenly mixed and coated. Bake for 15 minutes until mushrooms are a deep brown color and almost all liquid and moisture has evaporated. Set aside mixture.
3. In a medium bowl, combine the corn starch with cold chicken broth with a whisk. Set aside mixture.
Prepare pasta as directed on the box to the al dente stage approximately 10 minutes before you plan on cooking the entire pasta dish. Do not shock in ice water and do not run under cold water.
Drain pasta in a colander, shake out excess water, then toss in an 8 quart bowl with half of your olive oil and reserve for the final dish.
4. Cut Chicken into pieces approximately 1” long x ¾” wide.
5. In a 12”-14” sauté pan or Dutch oven. heat the remaining olive oil and butter until melted and butter begins to lightly brown, add cut chicken and cook for approximately 3-4 minutes until a light golden brown color is achieved.
6. Immediately add the white wine to the sautéed chicken, reduce until dry, add the Marsala wine and reduce by half, then add the cold chicken broth/corn starch mixture, bring to a simmer.
7. Then add the heavy cream, kosher salt, black pepper, and the mushrooms, onions, and garlic from step 2. Bring to a simmer and allow the sauce to thicken.
8. Add the Rigatoni Pasta, and continue cooking for 2 minutes while simmering allowing the starch from the pasta to thicken the sauce and the corn starch to bloom and tighten the sauce.
9. Finish the pasta and sauce with fresh basil, fresh Italian parsley, and grated parmesan cheese.
10. Serve in a larger serving dish or in the Dutch oven casserole dish.

Recipe Notes

  • When cutting raw chicken use a separate cutting board
  • It is critical to prepare the first 3 steps as close as possible to service time, but may be done in advance up to an hour
  • The sauce step can be made separately in entirety without being part of this dish
  • Feel free to use other vegetables or protein in this dish. Veal, Duck, and Game Birds work well, as does Asparagus, Spinach, Sun Dried Tomatoes
  • Be careful not to overcook the pasta as it will continue to cook in the sauce – other pasta may be used such as Penne Rigate, Ziti, Spaghetti, or gluten free pastas.

From our family to yours, we wish you a wonderful holiday season. We invite you to join us at Maggiano’s Little Italy for your next meal or special occasion. We also invite you to like us on Facebook, follow us on Instagram, Twitter and Pinterest, and watch us on YouTube for more recipes and tips.

  • A1A

    How much chicken?

  • Pgendoes

    how much chicken do we need?

  • Dvalen1004

    This is by far your best Holiday Gift.

  • Dvalen1004

    This is by far your best Holiday Gift.

  • Pilar Gilbert

    Thanks for sharing with us the recipe.  I love it!
     

  • Nekane1

    Ya forgot the chicken under ingredients…

  • Scotdocbri

    sounds delish…but chicken is nowhere in the ingredient list!

  • Granny Durso

    Oh my gosh. I LOVE this dish!!  Thanks for the recipe! Yummmm!

  • Lynette Kane

    Best dish ever

  • RALn30909

    Any time we are in Atlanta or Charlotte we make sure to stop at Maggiano’s…this is what I always order…

  • Picklori

    Thank you for sharing this wonderful recipe. It is my favorite!

  • Mandy

    The greatest dish on your menu!!! Thank you for sharing!

  • Podbrny

    One of our favorites! But how much chicken is used…there’s no mention of quantity

  • Maggiano’s Little Italy

    The recipe has been updated! 1 lb boneless, skinless chicken breast. Thanks!

  • Maggiano’s Little Italy

     Our apologies – the recipe has been updated. It is 1lb boneless, skinless, chicken breast.

  • Atdenner

    Thank you for posting this. As we now live too far away from Maggianos to do our annual “day before Christmas Eve” Maggianos dinner, we started our own last year. I make it with Sun dried tomatoes and spinach included. Great to have the “real” recipe!!!!

  • Cmk591

    Can this be made ahead of time and reheated?

  • http://www.maggianos.com Maggiano’s Little Italy

    Absolutely! Enjoy!

  • Fensterc

    Maggiano’s Rigatoni D has been a family favorite when dining there!!! I can’t wait to make this at home!

  • Reka Evans

    Made this dish and added shrimp and chicken …..it turned out GREAT….it was my first time making it…I will def make again !!!!!! Thanks!

  • Allie

    Amazing recipe! I absolutely love this, and so do all my family and friends.

  • Cassie

    I’ve made this recipe several times and it turns out great! Identical to what you get in the restaurant! It’s a lot of work but it is one of my favorite things to make! I always double the recipe and freeze some or share with family and friends! A tip to people wanting to make it ahead of time, keep some extra cream on hand and add a little when reheating! Turns out great!

  • Jay

    I’ve tried making this dish before but the flavors are not quite there. What brand of marsala wine and white wine are used to the prepare the dish? Thank you.

  • Jade

    I would like to know if you can disclose the brand of white wine and marsala wine that is used to make this dish. I tried following the recipe but the taste I enjoyed so much at the restaurant was not there. Thank you.

  • lafk71

    Thank you for allowing to make my favorite dish anytime I want!!

  • http://blog.maggianos.com/2013/07/guests-choice-classic-maggianos-recipes/ Maggiano’s Chef’s Table

    [...] comments and votes yesterday! Out of almost 1400 comments, the recipe with the most tallies was Our Famous Rigatoni “D”®! We hope you enjoy making this [...]

  • Kathy K

    Luv this dish. Only thing i order when i go to maggianos o. Oak Brook, Illinois

  • skinner

    cribari marsala wine is the rumor going around

  • Jim M

    My favorite dish, I have it with the vodka sauce..Try it, you’ll love!

  • http://www.bestnindia.com/Mangalore/Restaurants Restaurants in Mangalore

    Best recipe you have shared here.. Nice one

  • http://blog.maggianos.com/2013/10/chicken-and-mushroom-stuffed-shells/ Maggiano’s Chef’s Table

    [...] love it and we love it too – Our Famous Rigatoni “D.” Our Chefs were inspired to take the flavors we love in Rigatoni “D” and stuff it in a jumbo [...]

  • Sir William

    Just finished making this. Adjustments: I used button mushrooms instead of sliced since that is what the Rig D at Maggianos has. I don’t like onion chunks so I minced the onions.

    Oh man this was close if not right on. Delicious! Now all I need is a slice of Maggiano’s Tiramisu. It will be a glorious day if they ever post that recipe.
    (hint hint Maggianos)

  • Misty D

    More cream, more parmesan, more marsala to taste. Fresh basil and flat leaf parsley at end is key.

  • Kim

    It’s been a while since I had this wonderful dish at Maggiano’s and I love it. Doesn’t it have cheese in it at the restaurant?????????

  • Jessica

    Have made this recipe twice now and the result is very close to what we get from the restaurant. Thank you so much for uploading it!

  • Phill

    Disgusting! Should have went with my gut and not added the salt. Probably a typo in the ingedients because 1tsp would have been more than adequate and i did use low sodium broth and did not reduce too much or cook too long. It also should have twice the amount of mushrooms, onion, garlic and balsamic vinegar. I would also suggest sauteing as opposed to baking.

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