1. Place pasta in a pot and fill with water until covered by about 1". Add 2 tbsp of salt to the water and bring pot of water to boil. Cook pasta to al dente. Drain and set aside.
   1 box of rigatoni pasta

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.
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