marsala chicken rigatoni and mushroom pasta

Directions :

1. In a large pot, bring salted water to a boil. Add in pasta once the water has boiled and cooked the pasta according to directions on the box. Drain pasta after it's done the cooking.
2. Meanwhile, cut up the chicken into cubes and season with salt and pepper. In a large skillet over medium-high heat, cook the chicken until it's just cooked through.
3. Add onions, mushrooms, and garlic and cook until mushrooms have shrunk down in size and onions translucent and fragrant, about 5-7 minutes.
4. Melt butter in the skillet then adds chicken stock and marsala wine. Cook until 1/2 the liquid has cooked off.
5. Add the splash of milk (or heavy cream, if desired) and continue to let thicken. Cut the heat and add the parmesan cheese, salt, and pepper. Stir to incorporate and until it melts. Add the pasta and stir some more.
6. The sauce might seem more liquid than thick but it thickens as it cools. Toss gently before serving and top with more cheese, if desired.