Copycat Maggiano’s Rigatoni D Recipe You Can Make Tonight

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Copycat Maggiano's Little Italy Rigatoni “D” Recipe


Plate of copycat Maggiano’s Rigatoni D with chicken, mushrooms, creamy Marsala sauce, Parmesan, and parsley on a rustic table.
Creamy Marsala sauce, golden chicken, and tender mushrooms cling to every bite of rigatoni in this cozy copycat pasta dinner worth making tonight.

If you love a rich, creamy pasta dinner, this copycat Maggiano's Little Italy Rigatoni “D” recipe is one to keep on repeat. It has tender rigatoni, savory chicken, earthy mushrooms, and a silky Marsala cream sauce that tastes like something you ordered at a cozy Italian restaurant.

The best part? You can make this restaurant-style pasta right at home with simple ingredients and easy steps. It feels special, but it is absolutely doable on a weeknight.

Why You’ll Love This Copycat Rigatoni “D”

There is a reason so many people search for Maggiano's Rigatoni “D” recipe. This dish is creamy, comforting, and full of bold flavor without being fussy.

  • Restaurant-quality at home without the restaurant price
  • Easy to follow for beginner cooks
  • Perfect for family dinner or a date night meal
  • Rich and savory flavor from mushrooms, chicken, and Marsala wine
  • Great for leftovers the next day

If you have ever had one of those pasta dishes that makes you pause after the first bite, this is that kind of meal. The sauce clings to every piece of rigatoni, and the mushrooms soak up all that creamy, savory goodness.

About Maggiano's Little Italy and Why Rigatoni “D” Is So Iconic

Maggiano's Little Italy is known across the USA for hearty Italian-American dishes, generous portions, and that warm, classic supper-club feeling. It is the kind of place people choose for birthdays, family dinners, and nights when only pasta will do.

Rigatoni “D” has become a favorite because it brings together so many comforting flavors in one bowl. You get juicy chicken, tender pasta, sliced mushrooms, and a velvety Marsala cream sauce that is slightly sweet, deeply savory, and buttery smooth. The aroma alone is enough to pull everyone into the kitchen.

The dish name and restaurant branding are associated with Maggiano’s, so this post is meant to be a copycat-inspired version made for home cooks. We are not claiming this is the official restaurant recipe. Instead, this is our best easy homemade take on the dish many people know and love.

What Rigatoni “D” Tastes Like

Think of this dish like the cozy sweater of pasta dinners. It is warm, creamy, and feels a little fancy without being over the top.

The rigatoni is hearty and chewy, perfect for holding onto the sauce. The chicken adds a meaty bite. The mushrooms bring a deep, earthy flavor. Then the Marsala cream sauce ties it all together with a smooth, rich finish that tastes buttery, lightly sweet, and full of umami.

A little Parmesan on top adds the final salty, nutty touch. Every forkful is creamy, savory, and deeply comforting.

Ingredients

This recipe makes 6 servings.

  • 1 pound rigatoni pasta
  • 1 1/2 pounds boneless, skinless chicken breasts or chicken tenders, cut into bite-size pieces
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 teaspoon garlic powder
  • 3 tablespoons olive oil, divided
  • 3 tablespoons unsalted butter
  • 12 ounces mushrooms, sliced
  • 4 cloves garlic, minced
  • 1/2 cup Marsala wine
  • 1 1/2 cups heavy cream
  • 1 cup chicken broth
  • 1 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons chopped fresh parsley, optional

Optional add-ins:

  • 1 small shallot, finely diced
  • Pinch of red pepper flakes
  • 1/2 teaspoon Italian seasoning

Prep Time, Cook Time, and Yield

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Yield: 6 servings

Approximate Nutrition Per Serving

These numbers are estimates and can change based on the exact brands and ingredients you use.

  • Calories: 740
  • Protein: 42g
  • Carbohydrates: 54g
  • Fat: 39g
  • Saturated Fat: 19g
  • Fiber: 3g
  • Sugar: 4g
  • Sodium: 760mg

How to Make Copycat Maggiano's Rigatoni “D”

Let’s walk through it step by step. If you can boil pasta and stir a sauce, you can make this dish.

  1. Boil the pasta.
    Bring a large pot of salted water to a boil. Add the rigatoni and cook until just al dente according to the package directions. You want it tender but still a little firm because it will finish in the sauce later.

    Before draining, scoop out about 1 cup of pasta water and set it aside. Drain the pasta and lightly toss it with a tiny drizzle of olive oil if needed to prevent sticking.
  2. Season the chicken.
    Pat the chicken dry with paper towels. This helps it brown better. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the garlic powder.
  3. Cook the chicken.
    Heat 2 tablespoons olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer. Do not crowd the pan. Cook for about 3 to 4 minutes per side, or until lightly golden and fully cooked.

    Food safety tip: Chicken should reach an internal temperature of 165°F in the thickest piece. Use an instant-read thermometer for best results.

    Transfer the cooked chicken to a plate and loosely cover to keep warm.
  4. Cook the mushrooms.
    Lower the heat to medium. Add the remaining 1 tablespoon olive oil and the butter to the same skillet. Once the butter melts, add the sliced mushrooms. Spread them out and let them cook without stirring for a minute or two so they can brown.

    Stir and continue cooking for 5 to 7 minutes, until the mushrooms are tender and golden. If using shallot, add it now and cook for 1 to 2 minutes.
  5. Add the garlic.
    Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Do not let it burn. Burned garlic can make the whole sauce taste bitter.
  6. Deglaze with Marsala wine.
    Pour in the Marsala wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Those little bits are packed with flavor. Let the wine simmer for 2 to 3 minutes so it reduces slightly.
  7. Build the cream sauce.
    Add the chicken broth and heavy cream. Stir well and bring the mixture to a gentle simmer, not a hard boil. Let it cook for about 4 to 5 minutes, stirring now and then, until it starts to thicken a little.
  8. Add the Parmesan.
    Reduce the heat to low. Stir in the Parmesan cheese a little at a time until melted and smooth. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust if needed.
  9. Return the chicken to the pan.
    Add the cooked chicken back into the sauce. Stir to coat and let it warm through for 1 to 2 minutes.
  10. Toss with the pasta.
    Add the drained rigatoni to the skillet and toss gently until every piece is coated in sauce. If the sauce seems too thick, add a splash of the reserved pasta water, a little at a time, until it reaches the texture you like.
  11. Finish and serve.
    Sprinkle with extra Parmesan and chopped parsley if using. Serve hot.

Helpful Tips for the Best Rigatoni “D” at Home

  • Use rigatoni, not spaghetti or penne, if you can. The tube shape really catches the sauce.
  • Do not overcook the chicken. Chicken breast can dry out quickly.
  • Brown the mushrooms well. That deep flavor makes a big difference.
  • Keep the sauce at a gentle simmer. Boiling cream too hard can make it separate.
  • Grate your own Parmesan for the smoothest sauce. Pre-shredded cheese does not always melt as nicely.

One trick I use at home is to prep everything before I start cooking. It makes the whole recipe feel much easier, especially since the sauce comes together quickly.

Easy Shortcuts and Simple Home Kitchen Options

If you want this easy copycat Maggiano's pasta recipe to be even simpler, here are a few smart shortcuts.

  • Use rotisserie chicken: Skip cooking raw chicken and stir in shredded rotisserie chicken at the end. If reheating leftovers, make sure the chicken reaches 165°F.
  • Buy pre-sliced mushrooms: It saves a few minutes of prep time.
  • Use minced garlic from a jar: Fresh is great, but jarred works on busy nights.
  • Make it casserole-style: Mix the pasta and sauce, pour into a baking dish, top with more Parmesan, and bake at 375°F for 15 to 20 minutes until bubbly.

If your evenings are hectic, these little swaps can make a big difference. Dinner still feels special, but the process feels more relaxed.

Allergy-Friendly and Dietary Modifications

One thing that sets a good recipe apart is flexibility. If you are cooking for different needs, here are plenty of ways to adjust this dish.

Gluten-Free Option

  • Use your favorite gluten-free rigatoni or similar short pasta.
  • Double-check that your chicken broth and Parmesan are labeled gluten free.
  • Cook gluten-free pasta carefully, since it can get soft faster than regular pasta.

Dairy-Free Option

  • Replace butter with dairy-free butter or olive oil.
  • Use full-fat canned coconut cream or an unsweetened dairy-free cooking cream instead of heavy cream.
  • Swap Parmesan for a dairy-free Parmesan-style topping or a spoonful of nutritional yeast for a savory note.

Keep in mind that coconut cream may add a slight coconut flavor. A plain oat-based or cashew-based cooking cream will taste more neutral.

Vegan Option

  • Use vegan pasta.
  • Replace chicken with sautéed plant-based chicken strips, chickpeas, or extra mushrooms.
  • Use vegetable broth instead of chicken broth.
  • Use dairy-free butter, dairy-free cream, and vegan Parmesan.

If you go the mushroom route, try mixing cremini and portobello mushrooms for a more hearty bite.

Lower-Carb Option

  • Serve the sauce over roasted spaghetti squash or zucchini noodles.
  • Use less pasta and more chicken and mushrooms.

Lighter Option

  • Use half-and-half instead of heavy cream, though the sauce will be a bit thinner.
  • Reduce the Parmesan slightly.
  • Use a little less butter.

Mushroom-Free Option

  • If someone at your table does not like mushrooms, leave them out.
  • Add a little extra chicken and a small amount of sautéed onion for more flavor.

Alcohol-Free Option

  • Replace Marsala wine with extra chicken broth plus 1 to 2 teaspoons of balsamic vinegar and a small pinch of brown sugar.
  • This will not taste exactly the same, but it gives a similar sweet-savory balance.

Paleo-Inspired Option

  • Use a paleo-friendly pasta alternative or serve over zucchini noodles.
  • Use coconut cream instead of heavy cream.
  • Skip the Parmesan or use a paleo-friendly substitute if preferred.
  • Make sure your broth is paleo compliant.

What to Serve with Rigatoni “D”

This dish is rich, so simple sides work best.

  • Garlic bread
  • Caesar salad
  • Roasted broccoli
  • Green beans
  • A crisp house salad with Italian dressing

If you are serving guests, a salad and warm bread basket make the meal feel like a full restaurant experience at home.

How to Store and Reheat Leftovers

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Reheating: Warm gently in a skillet over low heat with a splash of broth, cream, or milk to loosen the sauce.
  • Microwave: Heat in short bursts, stirring in between.

Food safety reminder: Leftovers should be reheated to 165°F before serving.

Cream sauces can thicken in the fridge, so do not panic if it looks a little tight the next day. A small splash of liquid brings it right back.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breast?

Yes. Boneless, skinless chicken thighs work well and stay very juicy. Cook them to an internal temperature of 165°F.

What kind of mushrooms are best?

Cremini mushrooms are my favorite for this recipe because they have more flavor than plain white mushrooms, but either will work.

Can I make this ahead of time?

Yes, but it is best fresh. If making ahead, keep the pasta and sauce separate if possible, then combine when reheating.

Does the alcohol cook out?

The sauce simmers, which cooks off some alcohol, but not always all of it. If you need to avoid alcohol completely, use the alcohol-free swap listed above.

Final Thoughts

This copycat Maggiano's Little Italy Rigatoni “D” recipe is one of those dinners that feels like a treat but is simple enough to make at home. It is creamy, comforting, and full of flavor in every bite.

If you make it, I would love to hear how it turned out for you. Did you stick with the classic version, or try one of the modifications? Leave a comment and share your spin on it. And if you know another pasta lover, send this recipe their way too.

Disclaimer

This recipe is a copycat recipe inspired by a popular restaurant dish. It is not the official recipe, and no knowledge of Maggiano’s Little Italy’s actual proprietary recipe is implied or claimed. This post is simply our homemade interpretation designed for home cooks.

Simply Copycat Recipes is also an Amazon affiliate. That means we may earn a small commission from qualifying purchases made through links on our site, at no extra cost to you.

Location: Georgetown, IN, USA

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