Get your skillet ready to heat the oil. Turn on the stove to medium high. Add olive oil to the skillet and heat it.

Add the onions in the glistening oil to make them soft and cooked, stir and do this for 2 minutes.

After onions are a bit in a mood, let them welcome mushrooms in the skillet. Cook them together until onions are caramelized.

Add balsamic vinegar to the mushrooms and let it do the magic, it will evaporate and leave the onions and mushrooms dark, in just 7 minutes.

After that, add the smashed and minced garlic and let it make the environment fragrant.

When you are enjoying the aroma of garlic, add the marsala wine to the skillet.

It will immediately start to glaze and make a layer on the bottom, scrape to get rid of this layer and help it mix in the mushrooms.

Then add the savory chicken stock and reduce the heat. A bit of patience with chicken stock will lead you to an amazing flavor. So let the stock reduce to half.

For the genuine creamy texture, add your heavy cream and give it a mix.

Add the parmesan and butter to make the game richer.

Finally add the cooked chicken for a completely ready mixture ready to welcome rigatoni. Cook for some minutes to heat it thoroughly.

Let the cooked Rigatoni enjoy the creamy and savory mixture. Add it and toss to mix well.

Then add basil.

Mix and heat.

Serve. Bon Appetit!