Place a parchment-lined rimmed sheet in the oven and preheat it to 450 degrees.

On your baking sheet, combine the onions, garlic, mushrooms, and vinegar. Bake for 15 minutes. There should be no wetness on the sheet when the mushrooms acquire a deep brown color. Separate this mixture. The vegetables can be prepared a day in advance.

As directed on the package, cook the pasta. To enhance the flavor of your pasta, salt the water you are cooking it in. Use of oil at this point is not advised, though, since it will hinder the sauce and pasta from mingling. After you have cooked and drained the pasta is the ideal time to add the olive oil (one tablespoon). Avoid overcooking your pasta to avoid destroying its structure and preventing the sauce from soaking in. similar to not pouring cold

Chicken should be cut into thin pieces.

In a pan, warm the butter and remaining olive oil. When the butter begins to brown and bubble, add the chicken and cook it for about five minutes. To avoid packing the skillet, you might need to cook the meat in batches.

Chardonnay should be added and allowed to evaporate. Add your chicken broth and cornstarch mixture after adding Marsala wine and reducing it by half. Ladle it out.

Add the vegetables you previously baked along with the heavy cream, pepper, and salt. Let it get thicker.

Add the rigatoni and cook for about two minutes, or until the pasta is coated with sauce.

Stir in the Parmesan, parsley, and basil after turning the stove off. The cheese not only gives your sauce flavor, but it also thickens it.

Serve while hot.