Creamy Chicken and Mushroom Rigatoni Pasta

Creamy Chicken and Mushroom Rigatoni Pasta Recipe Chicken 1 lb chicken tenderloins 1 tsp seasoning salt 1/2 tsp garlic salt with parsley 1 tsp cajun seasoning 3/4 tsp parsley flakes 1/2 tsp black pepper 1 tsp italian seasoning 1 tsp basil 1/2 tsp garlic powder 1/2 tsp crushed red pepper 3/4 tsp paprika 2 tbls olive oil Pasta 1 lb box rigatoni olive oil salt boiling water Onions and Creamy Sauce 1 medium onion chopped 2 tbls butter 2 tbls olive oil 1 tsp sugar 1/2 tsp salt 2 cloves garlic, chopped 1 tbls basil 1 tbls parsley 8 oz mushrooms 1 tbls butter 3/4 cup sherry cooking wine 2 cups heavy cream divided 1 bag (6 oz) parmesan cheese Directions: Mix together all seasonings and Chicken. Set heat to medium, add chicken to pot turning every 2 minutes untill fully cooked. Set the chicken aside to rest and develop juices. Chop the onion into small pieces. In the same pot at 2 tbls of butter and 2 tbls olive. Add the onion, sugar, and salt. Cook for about 15 minutes untill caramelized. Meanwhile, chop the chicken into bite sized pieces. Once the onions are fully cooked, add the garlic, basil, parsley, butter, and mushrooms. After about 3 minutes, add the sherry. Now, cook the rigatoni according to box directions. Once the wine reduces, add 1 cup of heavy cream. Mix until slightly bubbling. Drain the rigatoni, do not rinse! This helps keep the necessary starch to better the sauce. Add the chicken, parmesan, and leftover heavy cream . Add rigatoni, and fold lightly. Garnish with basil, parsley, and italian seasoning. Add freshly cracked black pepper. Voilà! Serve and enjoy immediately:))