If you’re craving a comforting, crowd-pleasing meal that combines creamy cheese, tender chicken, and perfectly cooked pasta, you absolutely have to try this Cheesy Baked Chicken Rigatoni Pasta Recipe. It’s a soul-warming dish that captures all the best flavors of Italian cooking with a cheesy, baked finish that brings everyone to the table. Each bite offers a lovely balance of gooey mozzarella, rich ricotta, and savory chicken, all hugged by a zesty marinara sauce and al dente rigatoni. Trust me, once you make this, it will become a staple in your dinner rotation and a guaranteed favorite for family gatherings and weeknight dinners alike.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step to creating this delicious Cheesy Baked Chicken Rigatoni Pasta Recipe. Each item contributes crucial flavor, texture, or color, coming together to make a satisfying and beautiful dish.
- 16 ounces rigatoni pasta: The ridges and tube shape hold sauce and cheese beautifully, making every bite rich and flavorful.
- 1 large egg: Helps bind the ricotta mixture, adding creaminess and structure.
- 16 ounces ricotta cheese (whole milk recommended): Adds smooth, creamy texture and mild flavor that complements the bold marinara.
- ¼ cup basil pesto: Imparts a fresh herbal aroma and a subtle depth of flavor to the cheese mixture.
- ¼ cup grated Parmesan cheese: Brings a nutty, salty punch that enhances the overall cheese profile.
- ½ teaspoon salt & ¼ teaspoon black pepper: Essential seasonings to balance and elevate the dish’s flavors.
- 1 ½ pounds chicken breast, cut into 1 ½-inch pieces: Tender protein that when seared, adds savory brown crusts and juicy interiors.
- 1 tablespoon Italian seasoning: A perfect blend of herbs that infuse the chicken with an authentic Italian flavor.
- ½ teaspoon garlic powder: Adds a gentle garlic note, enhancing the chicken without overpowering it.
- 2 tablespoons olive oil: For sautéing the chicken and boosting richness.
- 32 ounces marinara sauce, divided: The heart of the dish, providing tangy, tomatoey goodness.
- 1 ½ cups shredded mozzarella cheese: Melts perfectly to create that irresistible, golden cheesy topping.
How to Make Cheesy Baked Chicken Rigatoni Pasta Recipe
Step 1: Prep and Cook the Pasta
Start by preheating your oven to 375°F (190°C). Cook the rigatoni pasta until it’s al dente; this is crucial since the pasta will bake again later and you don’t want it to become mushy. Once cooked, drain it well and return it to the pot. This simple step sets the foundation for the fantastic texture of the finished dish.
Step 2: Mix the Ricotta Mixture
In a mixing bowl, combine the egg, ricotta cheese, basil pesto, grated Parmesan, salt, and black pepper. Stir everything together until you get a smooth, fragrant mixture. This luscious blend adds creamy richness and a burst of herbal flavor that contrasts beautifully with the tangy tomato sauce.
Step 3: Season the Chicken
Next, take your chicken pieces and toss them in a bowl with Italian seasoning, garlic powder, salt, and black pepper. This seasoning mix ensures that the chicken will be flavorful and perfectly complemented by the sauces and cheeses it will be baked with.
Step 4: Cook the Chicken
Heat olive oil in a large pan over medium-high heat and sear the chicken until it’s browned on all sides. Browning adds a wonderful depth of flavor through caramelization, and makes sure the chicken stays juicy once baked. Cooking the chicken separately ensures every bite includes tender, well-seasoned meat.
Step 5: Combine Pasta, Chicken, and Sauce
Now, add the browned chicken and 2 cups of your marinara sauce to the pot of cooked rigatoni. Stir well to make sure every piece of pasta gets coated with that yummy sauce and pockets of chicken are evenly distributed, setting you up for each bite to be perfectly balanced.
Step 6: Assemble the Baked Rigatoni
Grab a 9×13 inch baking dish and pour 1 cup of marinara sauce into the bottom. Spread your pasta and chicken mixture on top, then add another cup of marinara sauce over it. Dollop the ricotta mixture evenly across the top and gently smooth it out with the back of a spoon. Finally, sprinkle the shredded mozzarella cheese generously over everything. This layering guarantees a moist, cheesy, and flavorful bake.
Step 7: Bake to Perfection
Cover the dish with aluminum foil and bake for 23-25 minutes. This baking time allows the cheese to melt thoroughly and the sauce to bubble up beautifully. Removing the foil for a few minutes at the end helps the cheese develop a delicate golden brown crust that’s irresistible.
Step 8: Rest and Prepare to Serve
Once baked, let the pasta rest for about 5 minutes. This extra pause lets the cheesy filling set slightly, making it easier to serve and enjoy. Optional garnishes like fresh parsley or basil add a lovely burst of color and freshness when serving.
How to Serve Cheesy Baked Chicken Rigatoni Pasta Recipe
Garnishes
A sprinkle of fresh chopped parsley or basil leaves adds a vibrant green pop and a burst of fresh flavor that contrasts perfectly with the rich cheese. A light dusting of extra Parmesan at the table can also add a savory finishing touch to your plate.
Side Dishes
This hearty dish pairs wonderfully with simple sides like a crisp Caesar salad or garlic bread. The fresh greens provide a refreshing balance, while the garlic bread helps soak up any leftover marinara—you won’t want to waste a single drop!
Creative Ways to Present
For a fun twist, serve this pasta in individual ramekins for a charming, restaurant-style presentation. You can also add flavor layers by mixing in roasted vegetables or swapping chicken for Italian sausage for an exciting variation of the Cheesy Baked Chicken Rigatoni Pasta Recipe.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator, where the pasta will stay fresh up to 3-4 days. The flavors actually deepen overnight, making the next-day meal taste even more delicious.
Freezing
This recipe freezes beautifully. After assembling the pasta, cover it tightly with plastic wrap and foil, then freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge before baking as directed.
Reheating
Reheat leftovers covered in the oven at 350°F until warmed through, which usually takes about 20 minutes. Alternatively, microwave single portions on medium power for 2-3 minutes. To keep the cheesy top from drying out, sprinkle a few drops of water over the pasta before reheating.
FAQs
Can I use a different type of pasta?
Absolutely! While rigatoni works perfectly because of its tubular shape that holds sauce well, you can substitute with penne, ziti, or even rigatoncini. Just be sure to cook the pasta al dente since it will bake again.
What kind of chicken works best?
Boneless, skinless chicken breast is ideal due to its mild flavor and quick cooking time. You can also use chicken thighs for extra juiciness and a slightly richer flavor if you prefer.
Is there a good vegetarian version of this Cheesy Baked Chicken Rigatoni Pasta Recipe?
Definitely! Simply omit the chicken and add hearty vegetables like mushrooms, zucchini, or roasted eggplant. You might also want to increase the amount of ricotta or add a meatless protein like lentils for a filling alternative.
Can I make this recipe gluten-free?
Yes, swap out the rigatoni with your favorite gluten-free pasta. Make sure to cook it according to package directions and keep an eye on the baking time as gluten-free pasta can sometimes have a different texture after baking.
How do I know when the dish is done baking?
You’ll see the cheese melted, bubbly, and starting to get a light golden brown crust on top. The sauce will be bubbling around the edges, which is a great sign the dish is heated fully through and ready to serve.
Final Thoughts
This Cheesy Baked Chicken Rigatoni Pasta Recipe is one of those magical dishes that bring people together, whether for a cozy family dinner or a special occasion. With its comforting blend of creamy cheeses, tender chicken, and rich marinara sauce baked to bubbly perfection, it’s sure to become your new favorite go-to comfort meal. So roll up your sleeves, dive into the fun process of making this hearty dish, and prepare to impress yourself and everyone at the table!
Print
Cheesy Baked Chicken Rigatoni Pasta Recipe
- Total Time: 1 hour 0 minutes
- Yield: 8 servings 1x
Description
This Cheesy Baked Chicken Rigatoni Pasta is a comforting and hearty Italian-inspired dish featuring rigatoni pasta baked with tender, seasoned chicken, rich ricotta cheese mixed with basil pesto and Parmesan, savory marinara sauce, and melted mozzarella cheese. Perfect for family dinners, this recipe combines stovetop cooking and oven baking to create a cheesy, flavorful pasta casserole with a golden-brown crust.
Ingredients
Pasta
- 16 ounces rigatoni pasta
Ricotta Mixture
- 1 large egg
- 16 ounces ricotta cheese (whole milk recommended)
- ¼ cup basil pesto
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
Chicken
- 1 ½ pounds chicken breast, cut into 1 ½-inch pieces
- 1 tablespoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Sauce and Cheese
- 32 ounces marinara sauce, divided
- 1 ½ cups shredded mozzarella cheese
Instructions
- Prep: Gather all ingredients and preheat your oven to 375°F (190°C). This ensures your oven is ready for baking once the preparation is complete.
- Cook Pasta: Cook the rigatoni pasta in boiling salted water until al dente, following package instructions for timing. Once cooked, drain the pasta and return it to the pot to keep warm.
- Make Ricotta Mixture: In a medium bowl, combine the egg, ricotta cheese, basil pesto, grated Parmesan cheese, salt, and black pepper. Mix thoroughly until smooth and set aside for later use in layering the dish.
- Season Chicken: In a separate bowl, toss the chicken breast pieces with Italian seasoning, garlic powder, salt, and black pepper to evenly coat the meat with flavor.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook them until they are browned on all sides and cooked through, about 6-8 minutes. Remove from heat.
- Combine Pasta and Chicken: Add the cooked chicken and 2 cups of marinara sauce to the pot with the cooked rigatoni. Stir well to combine everything evenly.
- Assemble Casserole: Spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish. Pour in the pasta and chicken mixture. Pour the remaining 1 cup marinara sauce evenly over the pasta. Dollop the ricotta mixture over the sauce and gently smooth it out with a spoon. Finally, sprinkle the shredded mozzarella cheese evenly on top.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 23-25 minutes, or until the sauce is bubbly and the cheese has melted and started to lightly brown.
- Rest and Serve: Remove the dish from the oven and let it stand for 5 minutes before serving. Optionally, garnish with fresh parsley or basil for an added touch of color and flavor.
Notes
- For best results, use whole milk ricotta for creaminess.
- Do not overcook the pasta initially; it will cook further in the oven.
- You can substitute chicken breast with thigh meat for juicier results.
- The dish can be prepared in advance and baked just before serving.
- Garnish with fresh herbs like parsley or basil to enhance presentation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
