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Cheesy Chicken Rigatoni Recipe
Ash Tyrrell

Cheesy Chicken Rigatoni Recipe

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.