23 Reviews of Carmela's Chicken Rigatoni (Copycat Romano's Macaroni Grill)

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!

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.

From: Chef Charlee

On Sep 4, 2008

At the restaurant they use Dry Marsala wine to make this dish. Also the chicken and mushrooms are cut into thin strips, and the chicken is in bite-size pieces. They use rigatoni pasta, but it is only about 1", and not as big as the ones we buy in the stores. This goes great with penne, and I usually use the whole wheat. We LOVE this dish and I have made it many times with great results! This is one meal where everyone digs in and doesn't say a word as they are eating. It's just to good for words

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!

From: Kim127

On May 16, 2008

I loved this! I used grilled chicken breasts that I sliced before adding. Also I used dried basil as I didn't have any fresh, but I think fresh would just add to this. Used a nice pinot grigio for the wine, only 2 cups of cream(1 pint) and I was out of parmesan so I substituted asiago which was wonderful and I don't think it really changed the flavor of the dish any. I made Mommy Diva's Perfect Caramelized Onions (Easy and Versatile) for the onions. Thanks for a wonderful dinner.

From: Linda's Busy Kitchen

On Oct 16, 2008

Since this is my favorite thing to get when I go to Macaroni Grill, I just had to make it. It turned out perfect. What a fantastic recipe!!! DS and I loved every bite, and DS said he looks forward to having it again! I know the wine they use is Marsala, as I always get the "Make your own" option, with whole wheat pasta and then get the sauce for this and the waiter said, "Oh you mean the Marsala sauce". That was it! I want to add that this is served in a BIG bowl at the Macaroni Grill, and there is supposed to be quite a bit of thin sauce at the bottom of your bowl to sop up with your Rosemary bread, so don't cook until the sauce is all gone. This recipe will be made again and again, and has found a permanent place in my "To Die For" favorites :D Thank you for sharing Cooks! Made for Zaar Stars tag game. Linda

From: KitchenWitchWay

On Sep 26, 2008

Once you start eating this you can't stop, even when your full! This recipe is one of those that you never want to forget about, and I know I never will. It is amazing! I used the dry Marsala wine as another poster suggested, and yes, it is the same taste from the wine as in the restaurant! I can't believe I can actually produce such a fabulous recipe myself! Company worthy for taste alone, never mind what it looks like! Simply wonderful! Thanks for sharing!

From: Ericadawn

On Nov 16, 2007

My husband and I loved this! I took the suggestion of Chef #515810 and used 1/2 and 1/2 instead of the heavy cream, and I also used less oil. This has a unique flavor, and we enjoyed it very much!

From: Hunkle

On Mar 10, 2008

All I can say is WOW!! This is a fabulous dish. We go to Macaroni Grill for family birthdays. This tasted like it was right off the menu. I added minced garlic cloves to the saute (I put garlic in almost everything). The caramelized onion really takes it over the top. My 8 year old took a bite and said, "Mom, this is perfection." That pretty much says it all. I'll have to invite the family to our house and serve this for the next birthday celebration. Thanks so much for sharing.

From: ItalianMomof2

On Oct 19, 2007

One Word..YUMMY! I have been looking for way to incorporate more chicken into our meals, especially when cooked with pasta, and this dish is #1 in my book....My family has requested it every week and now i know how to get everyone home for dinner! Thanks again for posting a delicious recipe!