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
Scale
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
