This Chicken Rigatoni Pasta Bake is a cozy dish packed with tender chicken, creamy sauce, and cheesy goodness. It’s perfect for family dinners or gatherings!
Honestly, who can resist bubbly cheese on top? I love making this when friends visit—it always gets a thumbs up and some happy smiles! 😄
Preparing is a breeze because you can mix everything in one pan. Just bake until golden and enjoy a warm, comforting meal that feels like a hug on a plate!
Key Ingredients & Substitutions
Rigatoni Pasta: This tubular pasta holds onto sauce beautifully. If you can’t find rigatoni, penne or ziti work well too! Just ensure they are large enough to catch the sauce.
Cooked Chicken: I love using leftover rotisserie chicken for its flavor and ease. If you prefer, diced turkey or even canned chicken can do the trick. For a vegetarian option, swap in some sautéed mushrooms or spinach!
Marinara Sauce: A good marinara is key here. If you want to make it homemade, try simmering crushed tomatoes with garlic, olive oil, and herbs. Store-bought sauces can save time, but look for options with no added sugar for the best taste.
Cheeses: Ricotta adds creaminess, while mozzarella gives that gooey texture. If you’d like to change things up, cottage cheese can replace ricotta. For a bit more flavor, try provolone or even a spicy pepper jack for the mozzarella!
How Do I Make Sure My Pasta Bake is Creamy and Not Dry?
The secret to a creamy pasta bake lies in the sauce-to-pasta ratio. You want the rigatoni well-coated with the mixture, but not swimming in it. Here’s how to ensure perfect creaminess:
- Cook the rigatoni just until al dente so they don’t get soggy while baking.
- Mix in enough sauce to coat the pasta well but save some for drizzling on top before baking.
- Cover the baking dish with foil for the first 15 minutes to trap moisture, then uncover to let the cheese brown.
By following these tips, your Chicken Rigatoni Pasta Bake will be creamy and absolutely delicious! Enjoy your cooking adventure!
Chicken Rigatoni Pasta Bake
Ingredients You’ll Need:
Main Ingredients:
- 12 oz rigatoni pasta
- 2 cups cooked chicken breast, shredded or cubed
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley (plus extra for garnish)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper, to taste
- Optional: 1/2 tsp dried Italian herbs (basil, oregano)
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prep and 25-30 minutes to bake, making it a great option for a weeknight dinner or a cozy gathering. In total, plan for around 45-50 minutes to enjoy this delicious Chicken Rigatoni Pasta Bake!
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
Start by preheating your oven to 375°F (190°C). While that heats up, lightly grease a baking dish or casserole pan with cooking spray or a little olive oil to prevent sticking.
2. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package instructions until al dente (slightly firm). Once done, drain the pasta and set it aside.
3. Sauté the Garlic and Chicken:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until it’s fragrant. Next, add the cooked chicken pieces to the skillet, seasoning with salt, pepper, and the optional dried Italian herbs. Stir to mix and heat through before removing the skillet from heat.
4. Mix the Sauce:
In a large mixing bowl, combine the marinara sauce, ricotta cheese, half of the shredded mozzarella cheese, grated Parmesan cheese, chopped parsley, and the chicken mixture from the skillet. Stir everything together until it’s well-blended.
5. Combine with Pasta:
Gently fold in the cooked rigatoni pasta into the sauce mixture, making sure to coat the pasta evenly.
6. Transfer to Baking Dish:
Pour the pasta mixture into your prepared baking dish and spread it out evenly. Top with the remaining mozzarella cheese for that cheesy, bubbly goodness!
7. Bake:
Place the dish in the oven (uncovered) and bake for 20-25 minutes until the cheese is melted and starts to bubble. You want the edges to be slightly golden brown for extra flavor!
8. Serve and Enjoy:
Once out of the oven, let the pasta bake rest for about 5 minutes. Before serving, sprinkle some extra chopped parsley on top for a fresh touch. Serve warm and savor this delicious comfort food!
This hearty bake combines juicy chicken, tender rigatoni, rich tomato sauce, and melty cheese — perfect for a comforting meal.
Can I Use Gluten-Free Pasta for This Recipe?
Absolutely! Gluten-free pasta works well in this dish. Just be sure to follow the cooking instructions on the package, as gluten-free pasta can require different cooking times than regular pasta.
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta cheese, you can use cottage cheese or even cream cheese mixed with a little milk to achieve a similar creamy consistency. Just blend well to break down the curds before mixing in!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions or place them in the oven at 350°F (175°C) until warmed through.
Can I Freeze This Dish?
Yes! This pasta bake freezes well. After assembling (but before baking), cover it tightly and freeze for up to 3 months. Thaw it overnight in the fridge before baking as normal, adding a few extra minutes to the cooking time if needed.