Rigatoni d (Maggiano’s copycat)

1 lb. rigatoni pasta cooked al dente
2 tbsp. olive oil
16 oz mushrooms
1 onion chopped
3 tablespoon balsamic vinegar
2 tsp. garlic smashed and minced
2 cups cooked chicken (I usually bake a couple of chicken breast that have been seasoned with garlic powder and pepper)
½ cup chicken stock
1 bottle marsala wine
1 ½ cup heavy cream
3 tablespoon parmesan cheese use the good stuff NOT the Kraft green can
2 tablespoon butter
Salt and pepper to taste
2 tbsp. fresh basil chopped

Heat 2 tablespoons of olive oil in a large skillet over medium high heat. When the oil is glistening, add the onion to the pan and cook, stirring occasionally, about 2 minutes. Add the mushrooms to the pan and continue to cook mushrooms and onions are caramelized a bit. Then add the balsamic vinegar and cook until evaporated and the mushrooms and onions a deep color, about 6-8 minutes more. Add the garlic and cook until just fragrant.
Add the whole bottle of wine, scraping the bottom of the pan to deglaze the browned bits. Add the chicken stock and bring to a rapid boil and cook until the liquid is reduced by at least half, this will take a bit of time, but trust me, is worth it. You will get a good concentrated marsala flavor. Add your cream and cook until heated through. Toss in the Parmesan and butter swirl the butter in until melted. Add the cooked chicken and cook just a few minutes until the chicken is heated through. Toss the cooked pasta and basil in the sauce.
Serve with extra shaved parmesan if you like