If you’re craving a rich, cheesy, and hearty pasta dish that feels like a warm hug, this Cheesy Chicken Rigatoni is exactly what you need. Tender chicken, perfectly cooked rigatoni, and a luscious blend of melted cheeses come together in a creamy sauce that’s baked to golden perfection. I made this dish one weekend when I wanted something cozy yet simple, and it instantly became a family favorite. The combination of juicy chicken, al dente pasta, and gooey cheese makes it irresistible. It’s the perfect weeknight dinner or potluck crowd-pleaser—comfort food at its finest, without complicated steps or fancy ingredients.
Why You’ll Love This Recipe
This dish checks every comfort-food box. It’s creamy, cheesy, and satisfying yet easy enough for a busy evening. The rigatoni’s ridges hold onto the sauce, making every bite flavorful and indulgent. The chicken adds protein and heartiness, while the melted mozzarella and Parmesan deliver that classic, baked-pasta decadence. You can make it ahead, freeze it for later, or serve it straight from the oven to a cheering crowd. It’s versatile, foolproof, and absolutely delicious.
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Cheesy Chicken Rigatoni: A Creamy, Baked Comfort Classic
- Total Time: 40 mins
- Yield: 6 servings
- Diet: Halal
Description
A hearty and creamy Cheesy Chicken Rigatoni made with tender chicken, rich tomato sauce, and a blend of gooey cheeses baked to golden perfection — the ultimate comfort food for any night of the week.
Ingredients
- 12 oz rigatoni pasta
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 2 cups marinara or pasta sauce
- 1/2 cup heavy cream
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese (optional for extra cheesiness)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Cook rigatoni in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add chicken pieces and cook for 6–8 minutes until browned and cooked through. Remove and set aside.
- In the same skillet, add onion and garlic. Sauté for 2–3 minutes until softened and fragrant.
- Stir in marinara sauce, heavy cream, Italian seasoning, salt, and black pepper. Simmer for 2–3 minutes.
- Add cooked chicken and pasta to the skillet, tossing to coat evenly in the sauce.
- Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle mozzarella, Parmesan, and cheddar cheeses evenly over the top.
- Bake uncovered for 15–20 minutes, or until the cheese is melted and bubbly.
- Remove from oven, garnish with chopped parsley, and serve warm.
Notes
- Use rotisserie chicken to save time on prep.
- Substitute heavy cream with half-and-half for a lighter version.
- Add spinach, mushrooms, or bell peppers for extra flavor and color.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Every ingredient plays a key role in building this creamy, cheesy masterpiece.
Rigatoni pasta – The perfect choice for holding thick, creamy sauce. Its ridges trap every bit of flavor beautifully.
Chicken breast – Boneless, skinless chicken breasts work best. Dice them into bite-sized pieces for even cooking and easy mixing.
Olive oil – Used to cook the chicken and add a light richness to the dish.
Butter – Forms the base of the sauce, combining with flour and milk for a smooth, creamy texture.
Garlic – Freshly minced garlic adds depth and aroma, balancing the richness of the cheese.
All-purpose flour – Thickens the sauce, helping it cling to the pasta.
Milk and chicken broth – A mix of the two keeps the sauce creamy without being too heavy.
Heavy cream – Adds richness and silkiness for that irresistible creamy consistency.
Mozzarella cheese – The ultimate melty cheese that creates the stretchy, cheesy finish.
Parmesan cheese – Adds nutty, savory flavor that deepens the sauce’s complexity.
Italian seasoning – A blend of herbs like oregano and basil to bring warmth and balance.
Salt and black pepper – Simple but essential for perfect seasoning.
Parsley (optional) – For a fresh pop of color before serving.
Directions
Cook the rigatoni according to package directions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add diced chicken, season with salt, pepper, and a pinch of Italian seasoning. Cook until golden brown and cooked through. Remove from the pan and set aside.
In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for about a minute until fragrant. Sprinkle in the flour and whisk constantly to form a smooth paste.
Gradually pour in the milk and chicken broth while whisking to prevent lumps. Once the mixture thickens slightly, stir in the heavy cream.
Add half the mozzarella and Parmesan cheeses to the sauce, stirring until melted and smooth. Season with salt, pepper, and a bit more Italian seasoning.
Add the cooked chicken and pasta to the skillet, tossing everything together until evenly coated.
Transfer the mixture to a greased baking dish. Sprinkle the remaining mozzarella and Parmesan over the top.
Bake at 375°F (190°C) for about 20 minutes, or until the cheese is melted and bubbly with golden edges. Garnish with chopped parsley and serve hot.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves 6 people generously.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or on the stove with a splash of milk or cream to loosen the sauce. For longer storage, freeze for up to 1 month. Thaw overnight in the fridge before reheating.
Variations and Customizations
Three-Cheese Rigatoni Bake
Add ricotta or cream cheese to the sauce for an even creamier, cheesier experience.
Spinach and Mushroom Version
Fold in sautéed spinach and mushrooms for a hearty vegetable twist.
Spicy Chicken Rigatoni
Add red pepper flakes or diced jalapeños for a touch of heat.
Bacon and Chicken Combo
Top the dish with crispy bacon bits for smoky flavor and extra crunch.
Tomato Cream Variation
Add a few tablespoons of tomato paste or marinara sauce to the cream mixture for a pink, tangy sauce.
Pesto Chicken Rigatoni
Stir in a spoonful of basil pesto before baking for a fragrant, herby variation.
Buffalo Chicken Twist
Mix in a drizzle of buffalo sauce for a spicy, tangy, game-day version.
Vegetarian Version
Skip the chicken and add roasted vegetables like zucchini, bell peppers, or eggplant.
FAQs
1. Can I use rotisserie chicken instead of cooking fresh?
Yes, shredded rotisserie chicken works perfectly and saves time.
2. What kind of cheese melts best for this dish?
Low-moisture mozzarella and freshly grated Parmesan melt beautifully and create a creamy texture.
3. Can I use penne instead of rigatoni?
Absolutely—penne, ziti, or any short pasta with ridges will hold the sauce well.
4. Do I have to bake it?
No, you can serve it straight from the skillet for a stovetop version—it’ll still be creamy and delicious.
5. Can I make this ahead of time?
Yes, assemble the dish ahead and refrigerate it. Bake just before serving.
6. Can I freeze Cheesy Chicken Rigatoni?
Yes, freeze before baking for up to a month. Bake from frozen at 375°F for about 40 minutes.
7. How can I make it lighter?
Use half-and-half instead of cream and part-skim mozzarella for a lighter version.
8. How do I prevent the sauce from getting grainy?
Use low heat when adding cheese and whisk constantly for a smooth sauce.
9. Can I add extra vegetables?
Definitely—broccoli, peas, or cherry tomatoes are great additions.
10. What sides go well with it?
A crisp green salad, garlic bread, or roasted vegetables pair perfectly.
Conclusion
This Cheesy Chicken Rigatoni is the ultimate comfort food—creamy, cheesy, and endlessly satisfying. With tender chicken, rich sauce, and perfectly baked pasta, it’s a dish that feels indulgent but comes together with ease. Perfect for feeding a crowd or meal prepping ahead, it’s a versatile favorite you’ll make again and again. Serve it hot from the oven, watch the cheese stretch with every bite, and enjoy a dinner that everyone at the table will adore.
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