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Nutrition Facts
Serving Size 1 (521g) Recipe makes 4 servings The following items or measurements are not included below: butter-flavored oil caramelized onion
Calories 1421
Calories from Fat 630		(44%)
Amount Per Serving		%DV
	Total Fat 70.0g	107%
	Saturated Fat 39.7g	198%
	Monounsaturated Fat 20.3g
	Polyunsaturated Fat 5.2g
	Trans Fat 0.1g
Cholesterol 432mg		144%
Sodium 376mg		15%
Potassium 1001mg		28%
Total Carbohydrate 129.6g		43%
	Dietary Fiber 6.2g	24%
	Sugars 4.7g
Protein 60.9g		121%
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24 - 29 March 08

Smilyn

Carmela's Chicken Rigatoni (Copycat Romano's Macaroni Grill)

Recipe #226968 | 35 min | 20 min prep | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

By: Cooks4_6
May 9, 2007

This is the actual Macaroni Grill recipe for Carmela's Chicken Rigatoni.

SERVES 4 -6 (change servings and units)

Ingredients

6 ounces butter-flavored oil
8 ounces mushrooms
12 ounces grilled chicken
salt and pepper
2 teaspoons basil
6 ounces caramelized onion
6 ounces cooking wine
20 ounces heavy cream
24 ounces rigatoni pasta
2 ounces parmesan cheese

Directions

1
In a hot sauté pan add butter flavored oil, mushrooms, chicken, basil, caramelized onions, salt and pepper and sauté for approximately 60 to 90 seconds.
2
Add the wine and sauté for 60 seconds. Add the heavy cream and bring to a boil over high heat. Dip pre-cooked pasta in boiling water for 10 seconds, drain thoroughly.
3
Put pasta in sauté pan and sauté until well incorporated. Toss briefly over fire, add parmesan cheese and continue to toss until cheese is completely incorporated.
4
Transfer to plate, garnish with parsley.

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Featured Reviews for This Recipe

From: Chef #1400962

On Oct 1, 2009

Our whole family loves this recipe...our grandson had seconds and thirds...and he's only 5 years old!

0 people found this review helpful

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From: Chef #1327219

On Jul 17, 2009

This is a great recipe! I worked at Macaroni Grill for five years and everything is correct in this recipe although, You will find if you use "Marsala" cooking wine it will be exactly like Macaroni grill, it is the wine used in the original. I'm making it tonight and I'm even making some rosemary bread!

3 people found this review helpful

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From: Chef #515810

On Jun 16, 2007

I just made this for dinner tonight complete with the copy cat recipe for Macaroni's rosemary bread. My family loved it!! This recipe is just like the restaurant. I actually used half and half instead of heavy cream, just because I am trying to watch my weight and I thought the recipe itself wasn't very diet friendly!! I also didn't use as much oil as it called for. I used about 1/4 cup of oil and about 2 tbsp of butter instead as I couldn't find butter flavored oil. This was a pretty easy recipe. You can do a lot of it ahead of time, and then just toss it all together when you're ready. I'm so happy to have found this recipe and will make this again for special occasions! I highly recommend it!!! Three of us ate tonight, and there is more than enough for another serving for everyone tomorrow. Now I don't have to go to the restaurant to have this yummy dish!! You MUST try this if you like the restaurant version!!! I really can't say enough good things about it!

11 people found this review helpful

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From: Crafty Lady 13

On Oct 21, 2007

I have never tried this dish at the Macaroni Grill, but I can certainly imagine a dish this delicious would be on their menu. I don't like mushrooms, so I replaced them with some chopped sun dried tomatoes. I didn't use precooked chicken or pasta. I cut chicken breasts in strips and sauteed them before starting on the rest of the recipe. As the chicken was sauting, I put water on to boil and cooked the pasta. Other than that, I followed the instructions on this recipe. Even without using precooked chicken, this was very quick to make. This has become one of my favorite pasta dishes. The flavors are undescribably delicious. Thanks for a wonderful recipe, Cooks4_6. This is going into my keeper file.

4 people found this review helpful

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Read all 23 reviews