Chicken Madeira Rigatoni Recipe

Prep chicken

Slice chicken breasts horizontally if thick to create 4 evenly sized cutlets (about 4 pieces total). Pat dry with paper towels. Season both sides evenly with kosher salt, black pepper, and garlic powder.

Pan-roast chicken

Heat a large heavy skillet over medium-high heat. Add 2 tbsp olive oil and 1 tbsp butter. When butter is foaming and oil shimmering, add chicken cutlets in a single layer (work in batches if needed). Cook without moving 4-5 minutes until golden brown, flip and cook 3-4 minutes more until internal temperature reaches 160°F (will finish in sauce). Transfer chicken to a plate and tent with foil.

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add rigatoni and cook according to package directions until al dente (usually 10-12 minutes). Reserve 1/2 cup pasta cooking water, then drain and set aside.

Sauté mushrooms

Using the same skillet (wipe out excess oil if there's burnt bits, keep fond), add 2 tbsp butter and 1 tbsp olive oil over medium-high heat. Add sliced mushrooms in a single layer; do not crowd. Cook, stirring occasionally, until mushrooms are deep golden and their liquid has largely evaporated, about 6-8 minutes.

Aromatics

Reduce heat to medium. Add chopped shallot and cook 1-2 minutes until softened. Add minced garlic and chopped rosemary and cook 30-45 seconds until fragrant.

Deglaze with Madeira

Carefully pour in 1 cup Madeira wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Increase heat to medium-high and let the wine reduce by about half, about 3-5 minutes.

Build sauce

Add 1 cup chicken broth and bring to a simmer for 2 minutes. Stir in 1 cup heavy cream and 1 tsp Dijon mustard. Reduce heat to medium-low and simmer gently until sauce slightly thickens, 4-6 minutes.

Finish sauce

Stir in 1/2 cup grated Parmesan, 1/2 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning. If sauce is too thick, add reserved pasta water 1-2 tbsp at a time to reach a creamy consistency. Add 1 tbsp lemon juice and 2 tbsp chopped parsley, stirring to combine.

Return chicken to sauce

Nestle the seared chicken cutlets back into the sauce and simmer gently 2-3 minutes until chicken reaches 165°F and is heated through. Spoon sauce over chicken.

Combine with pasta

Add drained rigatoni to the skillet and toss gently to coat, or plate pasta and spoon sauce and sliced chicken on top. If needed, add a splash of reserved pasta water to loosen the sauce. Sprinkle additional 2 tbsp grated Parmesan over the finished dish.

While sauce simmers, preheat oven to 400°F (200°C). Slice baguette in half lengthwise or into 1-inch slices for garlic toasts. In a small bowl, combine 3 tbsp softened butter, 2 minced garlic cloves, 1 tsp lemon zest, 1 tbsp chopped parsley, and 1/4 tsp salt. Spread mixture evenly on cut sides of baguette or each slice. Place on a baking sheet and bake 8-10 minutes until golden and crisp. For extra color, broil 1-2 minutes—watch carefully.

Plate rigatoni and place pan-roasted chicken on top or sliced alongside. Spoon extra mushroom-Madeira sauce over the chicken and pasta. Garnish with remaining chopped parsley and a squeeze of lemon if desired. Serve immediately with lemon-garlic baguette.