Rigatoni D Maggiano’s Recipe: The Ultimate Comfort Food Remake

Craving that creamy, decadent Rigatoni D from Maggiano’s Little Italy, but don’t want to leave the house (or pay restaurant prices)? You’re in luck! This recipe is a fantastic, easy-to-follow recreation that captures all the delicious flavors of the original. We’re talking perfectly cooked rigatoni, a rich and creamy sauce loaded with chicken, mushrooms, and caramelized onions, all finished with a sprinkle of fresh herbs. Get ready to impress your family and friends with this restaurant-quality meal, made right in your own kitchen.

Why This Recipe Works

This recipe isn’t just a random collection of ingredients; it’s carefully constructed to mimic the authentic Maggiano’s experience. Here’s why it works so well:

• Building Flavors: We start by caramelizing the onions, which adds a deep sweetness that forms the base of the sauce. This step is crucial for achieving that signature Maggiano’s flavor.
• Perfectly Cooked Chicken: We use a simple pan-fry method to ensure the chicken is tender and juicy, with a slightly golden crust. This adds texture and prevents the chicken from drying out in the sauce.
• Creamy Dreamy Sauce: The combination of heavy cream, Parmesan cheese, and a touch of chicken broth creates a sauce that is both rich and flavorful. The cheese melts beautifully into the cream, creating a velvety texture that coats every piece of pasta.
• The Right Pasta: Rigatoni is the perfect choice for this dish. Its ridges and hollow shape allow it to hold onto the sauce, ensuring every bite is packed with flavor.
• Fresh Herbs: A sprinkle of fresh parsley and basil at the end adds a bright, herbaceous note that balances the richness of the sauce.

Ingredients

• 1 pound Rigatoni Pasta: Look for a good quality rigatoni. Barilla or De Cecco are great options.
• 1.5 pounds Boneless, Skinless Chicken Breasts: Cut into bite-sized pieces.
• 1 large Yellow Onion: Thinly sliced.
• 8 ounces Cremini Mushrooms: Sliced.
• 4 cloves Garlic: Minced.
• 1/4 cup Olive Oil: Extra virgin olive oil provides the best flavor.
• 1 cup Heavy Cream: Essential for the creamy sauce.
• 1/2 cup Chicken Broth: Adds depth of flavor to the sauce.
• 1/2 cup Grated Parmesan Cheese: Use freshly grated Parmesan for the best flavor and melting.
• 2 tablespoons Butter: Adds richness to the sauce.
• 1 tablespoon All-Purpose Flour: Helps to thicken the sauce.
• 1/4 cup Dry White Wine (optional): Adds a touch of acidity and complexity to the sauce. (Sauvignon Blanc or Pinot Grigio work well)
• 1 teaspoon Dried Oregano: Adds a subtle, earthy flavor.
• 1/2 teaspoon Red Pepper Flakes: For a touch of heat (optional).
• Salt and Black Pepper: To taste.
• Fresh Parsley: Chopped, for garnish.
• Fresh Basil: Chopped, for garnish.

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Drain the pasta and set aside. Reserve about 1 cup of pasta water – you might need it later to adjust the sauce consistency.
2. Prepare the Chicken: Season the chicken pieces with salt, pepper, and oregano.
3. Caramelize the Onions: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they are softened and deeply golden brown, about 20-25 minutes. This step takes time, so be patient! Lower the heat if they start to burn.
4. Cook the Chicken: Remove the caramelized onions from the skillet and set aside. Add the remaining 2 tablespoons of olive oil to the skillet. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
5. Sauté the Mushrooms and Garlic: Add the sliced mushrooms to the skillet and cook until softened and browned, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
6. Make the Sauce: If using, pour in the dry white wine and deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 1-2 minutes. Add the butter to the skillet and let it melt. Sprinkle in the flour and cook for 1 minute, stirring constantly, to create a roux.
7. Create the Cream Sauce: Gradually whisk in the chicken broth, making sure to break up any lumps. Bring to a simmer and cook for 2-3 minutes, until the sauce starts to thicken slightly. Stir in the heavy cream and Parmesan cheese. Reduce the heat to low and simmer for another 5-7 minutes, stirring occasionally, until the sauce is smooth and creamy.
8. Combine and Serve: Add the cooked chicken and caramelized onions back to the skillet with the sauce. Add the cooked rigatoni and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Season with salt and pepper to taste, and red pepper flakes (if using).
9. Garnish and Enjoy: Serve immediately, garnished with fresh parsley and basil.

Tips for Success

• Don’t Overcook the Pasta: Al dente pasta is crucial for this dish. Overcooked pasta will become mushy in the sauce.
• Patience is Key for Caramelizing Onions: Don’t rush the caramelization process. Low and slow is the way to go.
• Use Freshly Grated Parmesan: Pre-shredded Parmesan often contains cellulose, which can prevent it from melting smoothly.
• Adjust the Sauce Consistency: If the sauce is too thick, add a little pasta water. If it’s too thin, simmer it for a few more minutes to reduce it.
• Taste and Adjust Seasoning: Always taste the sauce and adjust the seasoning as needed. You may need to add more salt, pepper, or red pepper flakes to your liking.
• Don’t overcrowd the pan when cooking the chicken: Cook the chicken in batches to ensure it browns evenly. Overcrowding the pan will steam the chicken instead of browning it.

Storage Instructions

Leftover Rigatoni D Maggiano’s can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over medium-low heat, adding a splash of milk or cream if needed to loosen the sauce. You can also microwave it, but be careful not to overheat it, as the sauce can become oily. Freezing is not recommended, as the sauce may separate upon thawing.

FAQ

Q: Can I use a different type of pasta?

A: While rigatoni is the traditional choice, you can use other types of pasta, such as penne, ziti, or even fettuccine. Just make sure the pasta has ridges or a shape that will hold onto the sauce well.

Q: Can I make this recipe vegetarian?

A: Yes! Simply omit the chicken and add more mushrooms or other vegetables, such as bell peppers or zucchini. You can also use vegetable broth instead of chicken broth.

Q: Can I make this recipe ahead of time?

A: You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to serve, cook the pasta and combine it with the sauce. It’s best to cook the pasta fresh for the best texture.

Q: Can I use different types of mushrooms?

A: Yes! Feel free to use a variety of mushrooms, such as shiitake, oyster, or portobello. The key is to slice them thinly so they cook evenly.

Q: Can I add spinach to this dish?

A: Absolutely! Add a few handfuls of fresh spinach to the skillet along with the mushrooms and garlic. Cook until the spinach is wilted.

Conclusion

This Rigatoni D Maggiano’s recipe is a guaranteed crowd-pleaser. It’s rich, creamy, and packed with flavor, making it the perfect comfort food for any occasion. With a few simple steps and readily available ingredients, you can recreate this restaurant favorite in your own kitchen. So gather your ingredients, put on your apron, and get ready to enjoy a truly unforgettable meal!