Cheesy Chicken Rigatoni Recipe | Creamy Pasta Delight
When I made this cheesy chicken rigatoni for the first time, I couldn’t stop smiling. The creamy, cheesy sauce wrapped around tender pasta and juicy chicken was pure comfort in every bite. I used rotisserie chicken to save time, and it turned out just as flavorful as if I’d cooked it from scratch.
It’s the kind of dish that makes you feel like a kitchen rockstar without breaking a sweat. Paired with a crisp salad and some garlic bread, it’s a meal that brings everyone to the table—and keeps them coming back for seconds. Trust me, you’ll want to make this again and again!
Ingredients
Here’s everything you’ll need to create this cheesy masterpiece. Each ingredient plays a key role, so don’t skip the tips!
- 12 ounces rigatoni pasta: Cook it al dente so it holds its shape during baking.
- 2 cups cooked chicken: Shredded or diced rotisserie chicken works like a charm.
- 1 can (10.5 oz) cream of chicken soup: Adds a creamy, savory base to the sauce.
- 2 cups shredded mozzarella cheese: Freshly grated melts better and gives that gooey texture.
- 1 cup grated Parmesan cheese: Adds a sharp, nutty flavor to balance the richness.
- 1 can (10.5 oz) cheese soup: Boosts the cheesy factor to the next level.
- 1 cup evaporated milk: Creates a silky, smooth sauce without being too heavy.
- ½ cup heavy cream: For that extra touch of indulgence.
- 2 cloves garlic, minced: Adds depth and a hint of savory warmth.
- ½ teaspoon black pepper: Seasons the dish perfectly without overpowering it.
Variations
This recipe is super flexible, so feel free to make it your own with these ideas:
- Add Veggies: Toss in spinach, kale, or sautéed mushrooms for extra nutrients.
- Make It Spicy: Add a pinch of crushed red pepper flakes or smoked paprika for a kick.
- Go Gluten-Free: Use gluten-free rigatoni or pasta alternatives.
- Cheese Swap: Try cheddar, Gruyère, or gouda for a unique flavor twist.
Cooking Time
Here’s how much time you’ll need to whip up this comforting dish:
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Equipment You Need
These tools will make the cooking process smooth and easy:
- Large Saucepan: For boiling pasta and preparing the sauce.
- 9×13-inch Baking Dish: To bake the casserole to golden perfection.
- Mixing Bowl: For combining the pasta, chicken, and sauce.
- Cheese Grater: Freshly grated cheese melts better and tastes amazing.
How to Make Cheesy Chicken Rigatoni?
This recipe is as simple as it is delicious. Let’s break it down step by step!
Boil the Pasta
Start by bringing a large pot of salted water to a boil. Cook the rigatoni until it’s just shy of al dente—this ensures it won’t get mushy during baking. Drain the pasta well and set it aside.
Whisk Up the Cheese Sauce
In a saucepan over medium heat, combine the cheese soup, evaporated milk, heavy cream, and minced garlic. Stir until the mixture is smooth and begins to bubble gently. Lower the heat and simmer for about 5 minutes. Add the mozzarella, Parmesan, and black pepper, stirring until the cheeses melt into a creamy, velvety sauce.
Mix Everything Together
In a large mixing bowl, combine the cooked pasta, shredded chicken, cream of chicken soup, and prepared cheese sauce. Toss everything together until the pasta is evenly coated and the chicken is well distributed.
Assemble the Casserole
Grease a 9×13-inch baking dish and pour in the pasta mixture. Spread it out evenly, then sprinkle extra mozzarella and Parmesan on top for a cheesy crust.
Bake to Perfection
Preheat your oven to 350°F. Bake the casserole uncovered for about 45 minutes, or until the top is bubbly and golden brown. Let it cool for a few minutes before serving.
Additional Tips for Making This Recipe Better
Here are some personal tips to make your cheesy chicken rigatoni even more amazing:
- Grate Fresh Cheese: Pre-shredded cheese doesn’t melt as smoothly, so grab a block and grate it yourself.
- Don’t Overcook Pasta: Slightly undercooked pasta holds up better during baking.
- Adjust the Sauce: If the sauce feels too thick, add a splash of chicken broth to loosen it up.
- Taste and Season: Before baking, taste the mixture and adjust the seasoning as needed.
How to Serve Cheesy Chicken Rigatoni?
Turn this dish into a complete meal with these serving ideas:
- Pair it with a fresh, zesty side salad to balance the creamy richness.
- Serve with warm garlic bread or dinner rolls to scoop up every last bit of sauce.
- Garnish with fresh parsley or basil for a pop of color and a hint of freshness.
Nutritional Information
Here’s the approximate nutrition per serving:
- Calories: 600
- Protein: 35g
- Carbohydrates: 40g
- Fat: 35g
Make Ahead and Storage
Save time and enjoy leftovers with these storage tips:
Refrigeration
Assemble the casserole but don’t bake it. Cover tightly and refrigerate for up to 2 days. When ready, bake as directed, adding a few extra minutes if it’s cold.
Freezing
Freeze the unbaked casserole in a freezer-safe dish for up to 2 months. Thaw overnight in the fridge and bake as directed.
Why You’ll Love This Recipe?
This cheesy chicken rigatoni is packed with reasons to make it again and again:
- Easy to Make: Simple steps and no fancy tools required.
- Cheesy Goodness: The gooey, melty cheese is irresistible.
- Family-Friendly: Loved by kids and adults alike—perfect for gatherings!
- Customizable: Add veggies, swap cheeses, or spice it up to suit your taste.
- Make-Ahead Friendly: Prep in advance or freeze for a stress-free meal.
This dish is the ultimate comfort food—rich, creamy, and endlessly versatile. Give it a try, and I promise it’ll become a favorite in your home!
Cheesy Chicken Rigatoni Recipe
Ingredients
Method
- Start by bringing a large pot of salted water to a boil. Cook the rigatoni until it’s just shy of al dente—this ensures it won’t get mushy during baking. Drain the pasta well and set it aside.
- In a saucepan over medium heat, combine the cheese soup, evaporated milk, heavy cream, and minced garlic. Stir until the mixture is smooth and begins to bubble gently. Lower the heat and simmer for about 5 minutes. Add the mozzarella, Parmesan, and black pepper, stirring until the cheeses melt into a creamy, velvety sauce.
- In a large mixing bowl, combine the cooked pasta, shredded chicken, cream of chicken soup, and prepared cheese sauce. Toss everything together until the pasta is evenly coated and the chicken is well distributed.
- Grease a 9×13-inch baking dish and pour in the pasta mixture. Spread it out evenly, then sprinkle extra mozzarella and Parmesan on top for a cheesy crust.
- Preheat your oven to 350°F. Bake the casserole uncovered for about 45 minutes, or until the top is bubbly and golden brown. Let it cool for a few minutes before serving.
Notes
- Grate Fresh Cheese: Pre-shredded cheese doesn’t melt as smoothly, so grab a block and grate it yourself.
- Don’t Overcook Pasta: Slightly undercooked pasta holds up better during baking.
- Adjust the Sauce: If the sauce feels too thick, add a splash of chicken broth to loosen it up.
- Taste and Season: Before baking, taste the mixture and adjust the seasoning as needed.
