Parmesan Mushroom Marsala Rigatoni Recipe

Parmesan Mushroom Marsala Rigatoni Recipe

Filling and savory yet light sauce with fun Rigatoni noodles and chicken to round out the dish. Tasting Guidelines: Taste is savory with a hint of sweet. Weight is light and rich but can be balanced with parsley and basil. Texture is soft. Good for people with low to moderate treatment side effects. Best categorized as American-Italian.
Prep Time15 mins
Cook Time30 mins
Course: Main Course, Pasta
Cuisine: Italian
Keyword: marsala, mushrooms, parmesan, parmesan mushroom rigatoni, pasta, recipes, rigatoni
Servings: 6 people
Author: Chef Ryan Callahan
Cost: $15


  • Cutting board
  • Chef's knife
  • Spaghetti pot
  • Saute Pan
  • cooking utensils
  • Colander


Food Ingredients:

  • 1/2 lb. chicken breast grilled and thinly sliced
  • 1 lb. Rigatoni noodles I use Barilla, cooked in salted water
  • 2 c. chicken broth
  • 8 oz Portabella mushrooms sliced
  • 1 small red onion finely chopped
  • 1/2 c. Parmesan cheese grated
  • 1/2 c. whole milk
  • 2-3 tbsp. cornstarch

Flavor Balancers:

  • kosher salt to taste
  • black pepper to taste
  • red pepper to taste
  • 1/2 c. Marsala wine sauce
  • 3 tbsp. sugar
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. red wine vinegar


  • 2 tbsp. garlic minced
  • 1 tbsp. rosemary
  • 1/4 c. parsley and basil mix finely chopped


  • In a large, high sided saute pan, saute garlic. When garlic begins to cook, immediately add mushrooms and onions. Cover and allow to work until onions are translucent and mushrooms have released all flavor.
  • Add rosemary, allowing to work for 30 seconds. Add cooked chicken and Marsala wine, stirring frequently and allowing to reduce.
  • Add chicken broth. Allow to reduce for about 15 minutes. Add milk and remaining seasonings except Parmesan and cornstarch. Allow to simmer 10 more minutes.
  • Thicken with corn starch to desired consistency, reduce heat. Stir in Parmesan. Toss cooked noodles in sauce. Serve with fresh basil and parsley mixture on top.


Sauce should be savory with a hint of sweetness. Most of the salt in the dish will come from the Parmesan and noodles. So the sauce itself does not need a lot of salt added.  So make sure that you salt the sauce lightly.
The parsley and basil mixture needs to be added at the very end and NOT allowed to cook. It gives a big pop of flavor at the end of every bite and acts a palate cleanser.

Cooking for Chemo focuses on teaching you how to make your food taste good again during cancer and chemotherapy treatments. The flavor and cooking techniques contained within our easy to make recipes will help improve your quality of life as you go through cancer and chemotherapy treatments. Our cooking and flavor techniques can be integrated with any diet regimen. Talk with your dietitian to come up with a quality nutrition plan. This site is not to be taken as or used instead of professional medical advice. Please consult your doctor, oncologist, and dietitian before starting any new diet.

This recipe is taken from Cooking for Chemo …and After! By Chef Ryan Callahan -The Cancer Chef. For more cooking for chemotherapy recipes like this, you can pick up a copy on Amazon . Have specific questions? Email us at

About the Author:

Chef Ryan Callahan is a 2x Gourmand World Cookbook Award Winning Chef. He is also the author of "Cooking for Chemo ...and After!" Chef Ryan acted as his mother's primary caregiver while she herself went through chemotherapy treatments. He has dedicated his life to helping cancer fighters navigate the difficulty that eating related side-effect present to the cancer fighter.