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