A comforting pasta dish featuring rigatoni, mushrooms, and a creamy sauce made from balsamic vinegar, olive oil, and chicken broth. Perfect for cozy winter nights and reminiscent of family gatherings.
1: Preheat the oven to 350°F.
2: Combine mushrooms, onions, and garlic with balsamic vinegar, olive oil, salt, and pepper. Mix well.
3: Add the mixture to a lined baking pan and cook for 25-30 minutes, tossing frequently until just golden brown and fragrant.
4: Remove from the oven and set aside.
5: In a braiser, add the mushroom mixture until heated.
6: Add the marsala wine and let bubble until reduced by half.
7: Whisk the cornstarch into the chicken broth and pour the broth into the pan. Season well and mix.
8: Add the cooked pasta and cream; mix thoroughly. Let simmer for 8 minutes until the pasta is fully cooked.
9: Add in the shredded chicken, taste for seasonings, and turn off the heat.
10: Add the cold butter and mix in. Top with grated parmesan cheese and serve.
