I made this and it turned out just as good, if not better, then the restaurant! Some tips: caramelize onions and mushrooms on stovetop, not in oven. Low and slow-take your time. Don’t skimp on the balsamic, it’s the base for the dish. Season your chicken how you like. (Salt & pepper, Italian seasoning, garlic power). Can always substitute vermouth for white wine. Opened vermouth keeps longer then wine. 2 cups chicken stock + 2 cups heavy cream sounds like too much, but it’s not. Sauce gets absorbed by the pasta, mushrooms, and chicken. Plus you want extra with each serving or to dip bread in! Enjoy!
Hi! How much of the white wine and Marsala wine did you use with the 2 cups of chicken stock and heavy cream? I'm going to try to make this but was a little worried about how much or how little to add! Thank you!
@@micheller7008 1/2 cup white wine or vermouth and 3/4 Marsala wine. Yes you will have a lot of liquid/sauce but you will want it! Once the pasta goes in the sauce it will soak a lot up and you have enough to dip some bread in. Yum
While on a business trip, I tried Maggiano’s Rigatoni “D” for the first time. I fell in ♥️! I immediately wanted to figure out how to make this at home. Thank you so much for sharing your tweaks to the recipe. I’m headed into the store for ingredients now!
Been making this for years now, we always double our sauce and reduce it as long as it takes to get very nice and thick, we want to have plenty of sauce but to not have to eat it with a spoon (we also double mushrooms and onions). So it ends up taking about 2 hours but it's my favorite dish
I’m back. I don’t know what mental disorder or deficiency that went undiagnosed, (they got OCD, ADD, ADHD, dyslexia) but I can’t even remember Step 1. Thanks for keeping this up.
I think what might be going on with the onion caramelization instructions from Maggiano's is something that happens with lots of recipes: there seems to be a polite fiction that a dish that requires caramelized onions can be ready in 30 minutes. There's a notion out there that people cooking at home categorically will not tolerate putting in the time it really takes. As you know, and demonstrated, that's ridiculous. Caramelizing onions takes at least 45 minutes, and that's that. There's no getting around it.
“a BLANK chicken breast” 😆😆😆 first time watching you but I must say your personality comes off so pleasant! I’m a huge foodie and I have a three strike rule. After my third order I have to attempt to make it at home. I love that other people do that😃👌🏽
I need help veganizing this! I tried Silk Heavy Whipping Cream and it smelled a little too sweet but I figured it was because of the coconut, since there's no sugar. Wondering if coconut cream would be better? I think the reason I failed is because I put too much Follow Your Heart parmesan at the end. This was one of my favs so I wanna try again. :(
I made this and it turned out just as good, if not better, then the restaurant! Some tips: caramelize onions and mushrooms on stovetop, not in oven. Low and slow-take your time. Don’t skimp on the balsamic, it’s the base for the dish. Season your chicken how you like. (Salt & pepper, Italian seasoning, garlic power). Can always substitute vermouth for white wine. Opened vermouth keeps longer then wine. 2 cups chicken stock + 2 cups heavy cream sounds like too much, but it’s not. Sauce gets absorbed by the pasta, mushrooms, and chicken. Plus you want extra with each serving or to dip bread in! Enjoy!
Very true for all of your tips! Especially the fact that the sauce gets absorbed by the pasta
Hi! How much of the white wine and Marsala wine did you use with the 2 cups of chicken stock and heavy cream? I'm going to try to make this but was a little worried about how much or how little to add! Thank you!
@@micheller7008 1/2 cup white wine or vermouth and 3/4 Marsala wine. Yes you will have a lot of liquid/sauce but you will want it! Once the pasta goes in the sauce it will soak a lot up and you have enough to dip some bread in. Yum
While on a business trip, I tried Maggiano’s Rigatoni “D” for the first time. I fell in ♥️! I immediately wanted to figure out how to make this at home. Thank you so much for sharing your tweaks to the recipe. I’m headed into the store for ingredients now!
I making some today I love rigatoni D
I really love your cooking video. It's like comedy + cooking. You're a sunshine.
😊 thank you!
Your personality is great!☺️💕
Been making this for years now, we always double our sauce and reduce it as long as it takes to get very nice and thick, we want to have plenty of sauce but to not have to eat it with a spoon (we also double mushrooms and onions). So it ends up taking about 2 hours but it's my favorite dish
Love rig D!
I'm doing this next weekend
I’m back. I don’t know what mental disorder or deficiency that went undiagnosed, (they got OCD, ADD, ADHD, dyslexia) but I can’t even remember Step 1. Thanks for keeping this up.
Trying this today! Thx for the tips. Your video is delightful!
Thanks for the kind words! Good luck!
This was delicious! Thanks
Second time I followed your recipe. Great both times. And you make it so fun to follow along. Thanks again/twice.
They've gotten rid of their recipes online! But this looks amazing and we'll have to give it a try.
I think what might be going on with the onion caramelization instructions from Maggiano's is something that happens with lots of recipes: there seems to be a polite fiction that a dish that requires caramelized onions can be ready in 30 minutes. There's a notion out there that people cooking at home categorically will not tolerate putting in the time it really takes. As you know, and demonstrated, that's ridiculous. Caramelizing onions takes at least 45 minutes, and that's that. There's no getting around it.
“a BLANK chicken breast” 😆😆😆 first time watching you but I must say your personality comes off so pleasant! I’m a huge foodie and I have a three strike rule. After my third order I have to attempt to make it at home. I love that other people do that😃👌🏽
Some green onions when I make it.😋🙏🏽
Your link to Maggiano's recipe is no longer valid. Do you have a copy?
Do you have the recipe? Because Maggianos unfortunately took down that blog.
Hi! What kind of white wine did you use?
I need help veganizing this! I tried Silk Heavy Whipping Cream and it smelled a little too sweet but I figured it was because of the coconut, since there's no sugar. Wondering if coconut cream would be better?
I think the reason I failed is because I put too much Follow Your Heart parmesan at the end. This was one of my favs so I wanna try again. :(
I would try Oat heavy full fat cream, silk has one that i love, but the barista oat would probably be best to get the deeper cream
The booger sniff was enough for me.
Drainobeats
KIDS PUT PEANUT BUTTER IN CREAM OF MUSHOOM.
There's a huge difference in the chicken, it's very tender and very flavorful at magianos and they're so stingy on how they do it.
But why not do it like the recipe said the first time???