Get ready to fall in love with your new comfort food favorite: the Cheesy Baked Chicken Rigatoni Pasta Recipe. This dish bubbles with layers of tender rigatoni, juicy chicken, and a trio of creamy, melty cheeses, all wrapped up in a rich tomato sauce brightened by a handful of fresh herbs. Whether you’re headed to a potluck, feeding a hungry family after a busy day, or just craving something heartwarming, this recipe strikes the perfect balance between hearty, simple, and absolutely irresistible. You’ll be coming back for seconds—promise!
Ingredients You’ll Need
The Cheesy Baked Chicken Rigatoni Pasta Recipe comes together with easy-to-find staples, yet every ingredient has a job to do. From the creaminess of the cheeses to the kick of Italian seasoning, each one adds a layer of flavor and texture you don’t want to miss.
- Rigatoni pasta (12 ounces): These sturdy tubes hold all that saucy, cheesy goodness and keep their shape during baking.
- Cooked chicken (2 cups, shredded or chopped): Leftover chicken or rotisserie works wonders here for a quick boost of protein.
- Olive oil (2 tablespoons): Adds richness and helps bloom the garlic for extra aroma.
- Garlic (3 cloves, minced): The essential flavor base for any Italian-inspired dish—don’t skip it!
- Marinara or tomato basil sauce (1 jar, 24 ounces): Smooths everything together with tangy, herby depth.
- Heavy cream (1/2 cup): A splash gives the sauce a silky, velvety finish.
- Italian seasoning (1 teaspoon): For herby warmth and a classic Italian touch.
- Salt (1/2 teaspoon): Balances and sharpens all the flavors.
- Black pepper (1/4 teaspoon): Just the right amount of subtle heat.
- Mozzarella cheese (1 1/2 cups, shredded): Melts into perfect gooey pockets throughout the pasta.
- Parmesan cheese (1/2 cup, grated): Adds nutty, salty depth and that irresistible golden top.
- Ricotta cheese (1/2 cup, optional): Creamy dollops give the casserole a lush texture (or swap for cottage cheese if you like).
- Fresh basil or parsley (optional, for garnish): Brings fresh, vibrant color and a final aromatic lift.
How to Make Cheesy Baked Chicken Rigatoni Pasta Recipe
Step 1: Prep Your Ingredients and Oven
Before you begin, crank your oven up to 375°F (190°C) so it’s piping hot when you’re ready to bake. Gather all your ingredients and shred or chop your chicken if it’s not already done. Trust me, having everything at arm’s reach will make this whole process much smoother and keep you in the zone.
Step 2: Cook the Rigatoni
Bring a large pot of salted water to a boil and add your rigatoni. Cook until it’s just al dente—about a minute less than the package says. This will keep the pasta from turning mushy as it bakes later. Once done, carefully drain and set aside.
Step 3: Make the Sauce
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and gently sauté just until fragrant, about a minute. Then, pour in the marinara or tomato basil sauce, stir in the heavy cream, Italian seasoning, salt, and black pepper. Let this whole mixture simmer for about five minutes so the flavors can meld and the sauce turns a luscious pink.
Step 4: Bring it All Together
Add your cooked chicken and drained rigatoni right into the skillet with that dreamy sauce. Toss it all gently until every piece of pasta and chicken is coated—this is where the flavor magic happens!
Step 5: Layer and Assemble
Lightly grease a 9×13-inch baking dish and spoon in half of your saucy rigatoni mixture. Sprinkle over half the shredded mozzarella and Parmesan, and dot spoonfuls of ricotta cheese over the top if you’re using it. Layer on the rest of your pasta and repeat with the remaining cheese for a decadent, gooey finish.
Step 6: Bake to Golden Perfection
Slide your dish into the oven uncovered and bake for 20 to 25 minutes, or until the cheese has melted into a bubbling, golden blanket. Let the dish rest for five minutes before serving—this helps everything set up for picture-perfect slices (and saves you from burning your mouth!).
How to Serve Cheesy Baked Chicken Rigatoni Pasta Recipe
Garnishes
A sprinkle of fresh basil or parsley right before serving not only brightens up your casserole but adds an unbeatable fresh flavor. If you’re feeling extra, add a little more grated parmesan for some salty sparkle on top.
Side Dishes
Round out your Cheesy Baked Chicken Rigatoni Pasta Recipe feast with a crisp Caesar salad, some roasted veggies, or a hunk of buttery garlic bread. There’s something special about soaking up extra sauce with crusty bread!
Creative Ways to Present
Impress your family or guests by spooning servings into individual mini cocottes or ramekins. For casual nights, serve straight from the bubbling casserole dish at the table and let everyone dig in family-style—trust me, no one will be shy about seconds.
Make Ahead and Storage
Storing Leftovers
To store, simply let the casserole cool completely, then cover and refrigerate. The Cheesy Baked Chicken Rigatoni Pasta Recipe keeps beautifully for up to three days, making those leftovers almost as exciting as the first helping!
Freezing
You can absolutely freeze this dish. Assemble as directed but stop before baking. Wrap tightly with foil and freeze for up to three months. Let it thaw overnight in the fridge, then bake as usual whenever you crave some cheesy comfort.
Reheating
For leftover portions, reheat in the oven at 350°F for about 20 minutes covered with foil, or until hot throughout. If you’re in a hurry, the microwave works too—just add a splash of water or milk to keep things nice and creamy.
FAQs
Can I use a different type Main Course
Absolutely! Penne, ziti, or even large shells work perfectly in place of rigatoni. Just pick a noodle with some shape to help trap the gooey sauce and cheese.
What’s the best chicken to use for this recipe?
Rotisserie chicken is my shortcut of choice for the Cheesy Baked Chicken Rigatoni Pasta Recipe—it’s flavorful, super tender, and makes prep a breeze. You can also use poached or grilled chicken breast or even leftover roasted chicken.
Can I add vegetables?
Definitely! Stir in sautéed spinach, mushrooms, zucchini, or bell peppers for an extra veggie boost. Just cook them before adding to keep the casserole from getting soggy.
Is the ricotta cheese necessary?
No worries if ricotta isn’t your thing—you can easily leave it out, or swap in cottage cheese for a lighter twist. The dish is still fantastically creamy thanks to the sauce and mozzarella.
Can I make this dish ahead for a party?
Yes! The Cheesy Baked Chicken Rigatoni Pasta Recipe is perfect for prepping in advance. Assemble the casserole, cover, refrigerate, and just bake when ready to serve fresh, bubbly, and hot.
Final Thoughts
If you’re looking for a cozy, reliable crowd-pleaser, the Cheesy Baked Chicken Rigatoni Pasta Recipe is about to become your weeknight (or special occasion) hero. It’s just the kind of hearty, cheesy perfection that brings everyone running to the dinner table—make it once, and you’ll be hooked!
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Cheesy Baked Chicken Rigatoni Pasta Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the ultimate comfort food with this Cheesy Baked Chicken Rigatoni Pasta recipe. A creamy, flavorful dish that’s perfect for a family dinner or a gathering with friends.
Ingredients
Pasta:
- 12 ounces rigatoni pasta
Chicken:
- 2 cups cooked chicken (shredded or chopped)
Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 (24-ounce) jar marinara or tomato basil sauce
- 1/2 cup heavy cream
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese:
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup ricotta cheese (optional)
Garnish:
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C).
- Cook Pasta: Cook rigatoni according to package directions until al dente. Drain and set aside.
- Prepare Sauce: In a skillet, heat olive oil, sauté garlic, add marinara sauce, heavy cream, seasonings, and simmer for 5 minutes. Add chicken and pasta to sauce.
- Layer and Bake: Transfer half of the mixture to a baking dish, top with cheeses, repeat layering, and bake for 20–25 minutes until bubbly.
- Rest and Garnish: Let it rest for 5 minutes before serving. Garnish with fresh herbs if desired.
Notes
- Use rotisserie chicken for convenience.
- Add sautéed spinach, mushrooms, or zucchini for extra vegetables.
- Swap ricotta for cottage cheese if preferred.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 510
- Sugar: 6g
- Sodium: 670mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
