1. Place pasta in a pot and fill with water until covered by about 1". Add salt to the water and bring it to a boil. Cook pasta to al dente. Drain and set aside.
   1 box of rigatoni pasta
Salt the pasta water hard, but go easy on the sauce until the parmesan is in. The cheese brings its own salt.
Undercook the rigatoni slightly. It finishes in the sauce.

For mushrooms

1. Preheat oven to 450℉.
2. In a mixing bowl, add quartered mushrooms, diced yellow onion, minced garlic, balsamic vinegar, salt, and pepper. Mix until ingredients are well coated.
   16 oz baby bella mushrooms, ⅓ cup yellow onion, 1 garlic clove, ¼ cup balsamic vinegar, 1 tsp salt, 1 tsp black pepper
3. Place the onion and mushroom mixture on a 12×18-inch cookie sheet and bake in the preheated 450°F oven until the mushrooms reach a deep brown color, approximately 15 minutes.
Give the mushrooms room on the pan. Crowded mushrooms steam and stay pale. Use the full 12×18 sheet, or split them across two.
4. Remove from oven and reserve (set aside).

For marsala cream sauce

1. In a small mixing bowl, add corn starch. While whisking with a fork, slowly pour in the chicken broth, whisking continuously until it is well combined. This will prevent any clumps.
   1 ½ tbsp cornstarch, 2 cup chicken broth
2. In a large saucepan, add olive oil and 2 oz of butter. Heat until butter is fully melted and begins to froth. Immediately add chicken and cook until well seared and slightly caramelized.
   1 tbsp olive oil, 2 tbsp butter, 1 rotisserie chicken
3. Add white wine and Marsala and reduce liquid by half. Add chicken broth/corn starch mixture and heat to a simmer. Add heavy cream, salt, black pepper, and reserved roasted mushrooms and onions. Cook until sauce slightly thickens.
   ¾ cup Marsala wine, ½ cup white wine, 2 cup heavy cream, 1 tsp black pepper, 2 tbsp salt
4. Add the cooked rigatoni pasta and cook at a low simmer until the sauce coats the rigatoni, approximately 2 minutes. Turn the flame off, add basil, parsley, and parmesan cheese. Mix to incorporate.
   2 tbsp basil, 1 tbsp parsley, ½ cup parmesan cheese