8 oz. rigatoni
2 tbsp. olive oil, divided
1-2 boneless, skinless chicken breasts
½ cup chopped yellow onion
4 oz. baby bella mushrooms, sliced
3 cloves garlic, minced
2 tbsp. dry white wine
¼ cup Marsala wine
1 cup low-sodium chicken broth
1 cup heavy cream (or half-and-half)
2 tsp. minced fresh basil
2 tsp. minced fresh parsley
1 tbsp. freshly grated Parmesan cheese
1 tbsp. butter
Bring a pot of water to a boil. Once boiling, cook pasta according to package directions. Drain well.
Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts to the pan and cook, turning once, until golden brown on both sides and cooked through, about 5-7 minutes. If necessary, turn down the heat to medium-low so the outside doesn’t brown too quickly. Remove the chicken to a plate and set aside. When cool enough to handle, cut into bite-size pieces.
Add the remaining 1 tablespoon of olive oil to the pan with the heat on medium-high. Add the onion to the pan and cook, stirring occasionally, about 2 minutes. Add the mushrooms to the pan and continue to cook until most of the liquid has been released and the onions are softened, about 5 minutes more. Mix in the garlic and sauté just until fragrant, about 30 seconds. Remove the pan from the heat and add the wines, scraping with a spoon to deglaze the browned bits from the bottom of the pan. Whisk in the chicken broth. Return Bring to a simmer, lower the heat to medium and continue to simmer until the liquid is reduced by about half. Stir in the cream and cook until heated through. Add in the herbs, Parmesan and butter; mix until well blended and the butter is completely melted.
Add the cooked rigatoni to the pan and toss with the sauce. Serve immediately with additional grated Parmesan as desired.