Cheesy Baked Chicken Rigatoni Pasta Recipe
Get ready to meet your new pasta-night hero: Cheesy Baked Chicken Rigatoni Pasta! This dish brings together tender chicken, a creamy tomato sauce, and glorious layers of melty cheese, all baked to bubbly, golden perfection. It’s that ultimate comfort food you crave after a long day, guaranteed to win smiles at your kitchen table. Whether you’re feeding a hungry family or just need a cozy meal to savor, this recipe ticks every box—with plenty of bold flavor, delightful textures, and the added bonus of only needing simple pantry staples.
Ingredients You’ll Need
You’ll be amazed at how just a handful of well-chosen ingredients can transform into the soul-satisfying Cheesy Baked Chicken Rigatoni Pasta. Each component brings either richness, creaminess, hearty protein, or a burst of color and freshness to your final bake.
- Rigatoni Pasta: Sturdy and hollow, rigatoni’s ridges capture plenty of sauce and cheese for every dreamy bite.
- Olive Oil: Adds a fruity base to sauté the chicken and helps everything bake up golden.
- Boneless, Skinless Chicken Breasts: Bite-sized pieces cook quickly and blend perfectly with the creamy sauce.
- Salt: Essential for seasoning the chicken and enhancing overall flavors.
- Black Pepper: Adds a subtle heat that wakes up the creamy sauce.
- Italian Seasoning: A blend of dried herbs that infuses the dish with classic Mediterranean aroma.
- Garlic: Fresh minced garlic builds savory, aromatic depth—don’t skip it!
- Marinara Sauce: Brings bright tomato flavor and ties together the base of the sauce.
- Heavy Cream: Transforms the tomato sauce into a velvety, luxurious coating.
- Shredded Mozzarella Cheese: Delivers that gooey, stretchy cheese pull everyone loves in pasta bakes.
- Grated Parmesan Cheese: Adds salty, nutty flavor and an irresistible golden crust on top.
- Crushed Red Pepper Flakes (optional): For those who like a scandalous touch of heat.
- Chopped Fresh Parsley: Brightens every bite with freshness and lovely pops of green.
How to Make Cheesy Baked Chicken Rigatoni Pasta
Step 1: Cook the Rigatoni
Start by bringing a large pot of salted water to a boil, then cook the rigatoni according to the package instructions until it’s just al dente. You want the pasta to have a little bite since it’ll finish cooking in the oven. After draining, set it aside—it’s going to soak up all that luscious sauce!
Step 2: Sauté the Chicken
Drizzle olive oil into a large skillet over medium heat. Add your bite-sized chicken pieces and season them generously with salt, black pepper, and Italian seasoning. Let the chicken brown beautifully, stirring occasionally, for about 5 to 7 minutes. Next, add your minced garlic and cook for a minute or two until it’s wonderfully fragrant.
Step 3: Make the Creamy Tomato Sauce
With the chicken sizzling and garlic permeating the kitchen, stir in the marinara sauce and heavy cream. Let everything simmer gently for 2 or 3 minutes—the sauce should come together in one harmonious, velvety blend. Don’t worry if it seems a little thin; the pasta will help it thicken and meld.
Step 4: Combine Pasta and Sauce
Add the cooked rigatoni to your skillet and toss to coat every nook and cranny with the creamy sauce. Sprinkle in 1 cup of mozzarella cheese and ¼ cup of Parmesan cheese, stirring until the cheese starts to melt and everything looks irresistibly creamy.
Step 5: Layer and Bake
Pour the cheesy rigatoni mixture into a greased 9×13-inch baking dish, smoothing it out so every bite gets its share of both sauce and chicken. Top with the remaining mozzarella and Parmesan cheese. If you like a touch of warmth, sprinkle with red pepper flakes. Bake uncovered for 20 to 25 minutes, until it’s bubbling and gloriously golden on top.
Step 6: Rest and Garnish
Once your Cheesy Baked Chicken Rigatoni Pasta emerges, give it a few minutes to rest—this helps the cheese set just enough for perfect scooping. Shower the finished dish with fresh parsley before serving for a burst of color and freshness.
How to Serve Cheesy Baked Chicken Rigatoni Pasta
Garnishes
A handful of chopped fresh parsley adds a pop of green and a cleansing bite that balances the richness of the cheese. For extra flair, try some freshly cracked black pepper or a sprinkle of extra Parmesan right before serving.
Side Dishes
Pair your Cheesy Baked Chicken Rigatoni Pasta with a crisp green salad—the acidity and crunch will make the creamy pasta shine. A simple garlic bread or warm focaccia makes the perfect companion for scooping up that extra sauce at the bottom of your plate.
Creative Ways to Present
For dinner parties, spoon portions into wide, shallow bowls and garnish each with a parsley sprig. You can also bake Cheesy Baked Chicken Rigatoni Pasta in individual ramekins for a personal touch. For a family-style feast, let guests serve themselves straight from the bubbling dish at the table.
Make Ahead and Storage
Storing Leftovers
Leftover Cheesy Baked Chicken Rigatoni Pasta keeps beautifully! Just transfer any extras to an airtight container and refrigerate. It will stay fresh and delicious for up to 3 days, making it a fabulous option for quick lunches or no-fuss dinners.
Freezing
To freeze, let the pasta cool completely before covering tightly with foil or plastic wrap. Freeze either in the baking dish or in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat Cheesy Baked Chicken Rigatoni Pasta in a 350°F (175°C) oven, covered with foil, until piping hot—about 20 minutes should do the trick. For individual servings, a quick stint in the microwave works perfectly too; just add a splash of cream or water if it seems a bit dry.
FAQs
Can I use rotisserie chicken instead of cooking my own?
Absolutely! Rotisserie chicken is a wonderful shortcut for Cheesy Baked Chicken Rigatoni Pasta. Just shred or chop the chicken and add it in with the sauce; you’ll save time without sacrificing flavor.
Is it possible to make this dish ahead for a busy night?
You can assemble everything up to a day in advance. Cover the baking dish and refrigerate, then just pop it in the oven when ready to bake. Add a few extra minutes to make sure it’s heated through.
What’s the best cheese blend for the ultimate gooey top?
A mix of whole-milk mozzarella and a little extra Parmesan gives you both stretch and sharpness. Don’t be afraid to experiment with fontina or provolone for even more melty magic!
How do I keep the pasta from turning mushy when baked?
Be sure to cook the rigatoni only until al dente and avoid overbaking. Since the pasta absorbs more sauce as it sits, a little firmness at the start ensures perfect texture in your finished Cheesy Baked Chicken Rigatoni Pasta.
Can I add extra vegetables?
Yes! Sautéed mushrooms, spinach, or even chopped sun-dried tomatoes blend seamlessly with the sauce and add flavor and nutrition. Just cook them in with the chicken before assembling the pasta bake.
Final Thoughts
Trust me, once you experience that first forkful of Cheesy Baked Chicken Rigatoni Pasta, it’ll become a beloved staple in your comfort food rotation. So go ahead—gather your ingredients, preheat the oven, and dive into a bubbling, creamy dish that never fails to please. Your next cozy pasta night is officially covered!
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Cheesy Baked Chicken Rigatoni Pasta Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in this comforting and cheesy baked chicken rigatoni pasta, a perfect weeknight meal that the whole family will love. Tender rigatoni pasta coated in a creamy marinara sauce with seasoned chicken, topped with a gooey layer of mozzarella and Parmesan cheese.
Ingredients
Pasta:
- 12 ounces rigatoni pasta
Chicken:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 3 cloves garlic (minced)
Sauce:
- 2 cups marinara sauce
- 1 cup heavy cream
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat oven and cook pasta: Preheat oven to 375°F (190°C). Cook rigatoni until al dente, then drain and set aside.
- Cook chicken: Brown chicken in olive oil with seasonings and garlic.
- Make sauce: Add marinara sauce and cream to the skillet, then simmer. Combine pasta, cheeses, and sauce.
- Bake: Transfer to baking dish, top with remaining cheese, and bake until golden.
- Finish and serve: Let rest, garnish with parsley, and serve.
Notes
- For extra flavor, use roasted garlic marinara or add sautéed mushrooms or spinach.
- You can substitute rotisserie chicken for a quicker option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 5g
- Sodium: 620mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
