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
Scale
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
