This cheesy chicken rigatoni is a cozy, family-friendly baked pasta loaded with tender chicken, a rich marinara sauce, and three kinds of cheese. It’s comforting, satisfying, and perfect for busy weeknights or casual gatherings when you want something hearty, bubbly, and straight-from-the-oven delicious with minimal fuss.
Ingredients
- 12 oz rigatoni pasta
- 2 cups shredded cooked chicken (rotisserie or leftover chicken works great)
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- Fresh basil, chopped, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
- Cook the rigatoni in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and cook for 3–4 minutes, until the onion is softened and translucent.
- Stir in the shredded chicken, marinara sauce, Italian seasoning, salt, and black pepper. Let the mixture simmer for about 5 minutes so the flavors meld.
- In a large mixing bowl, combine the cooked rigatoni with the ricotta cheese and half of the shredded mozzarella. Mix until the pasta is evenly coated and the cheese is well distributed.
- Pour the warm chicken and sauce mixture into the bowl with the pasta and cheeses. Toss gently until everything is thoroughly combined.
- Transfer the mixture to the prepared 9×13-inch baking dish, spreading it into an even layer.
- Sprinkle the remaining mozzarella cheese and the grated Parmesan evenly over the top.
- Bake for 25–30 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown around the edges.
- Remove from the oven and let the pasta bake rest for a few minutes to set. Garnish with fresh basil, if using, and serve warm.
Variation
- Add 1–2 cups of sautéed vegetables such as spinach, mushrooms, zucchini, or bell peppers to the chicken mixture for extra color and nutrition.
- Swap the marinara for a creamy Alfredo or pink sauce (half marinara, half Alfredo) for an ultra-rich, restaurant-style twist.
- Use cooked Italian sausage or a mix of chicken and sausage instead of all chicken for a heartier, more robust flavor.
Cooking Notes
- Slightly undercook the rigatoni so it’s just al dente; it will continue cooking in the oven and stay pleasantly firm.
- If the top is browning too quickly before the center is hot, loosely cover the dish with foil for the last 10 minutes of baking.
- For extra cheesiness, you can add a bit more mozzarella on top, but be mindful that it may increase the baking time by a few minutes.
Serving Suggestions
- Serve with a simple green salad or Caesar salad to balance the richness of the cheesy pasta.
- Pair with garlic bread, focaccia, or warm breadsticks to soak up any extra sauce and cheese.
- Round out the meal with roasted vegetables like broccoli, green beans, or asparagus for added color and texture.
Tips
- Shred your own mozzarella and Parmesan from a block if possible; it melts more smoothly than pre-shredded cheese.
- This dish is great for meal prep assemble ahead, cover, and refrigerate for up to 24 hours. Add 5–10 minutes to the baking time if baking from chilled.
- If the bake seems a bit dry, stir 1/4–1/2 cup of extra marinara or a splash of pasta cooking water into the mixture before baking.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: 480 kcal
- Protein: 28 g
- Sodium: 780 mg
Frequently Asked Questions
- Can I make this cheesy chicken rigatoni ahead of time?
Yes. Assemble the dish, cover tightly, and refrigerate up to 24 hours. Bake straight from the fridge, adding an extra 5–10 minutes as needed. - Can I freeze this pasta bake?
Absolutely. Wrap tightly and freeze unbaked for up to 3 months. Thaw overnight in the fridge and bake until hot and bubbly. - What kind of chicken works best?
Rotisserie chicken, leftover grilled chicken, or poached chicken breast all work well just make sure it’s cooked and shredded or diced. - How can I make this lighter?
Use part-skim ricotta and mozzarella, reduce the Parmesan slightly, and add extra vegetables to stretch the pasta and cheese.
Conclusion
Cheesy chicken rigatoni is everything you want in a baked pasta: saucy, bubbly, and generously loaded with tender chicken and melty cheese. With simple ingredients and easy prep, it’s a dependable, crowd-pleasing dinner that tastes like comfort in every bite perfect for weeknights, potlucks, or anytime you’re craving a cozy, fuss-free meal.
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Cheesy Chicken Rigatoni
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This cheesy chicken rigatoni is a cozy, family-friendly baked pasta loaded with tender chicken, a rich marinara sauce, and three kinds of cheese. It’s comforting, satisfying, and perfect for busy weeknights or casual gatherings when you want something hearty, bubbly, and straight-from-the-oven delicious with minimal fuss.
Ingredients
Scale
- 12 oz rigatoni pasta
- 2 cups shredded cooked chicken (rotisserie or leftover chicken works great)
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- Fresh basil, chopped, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
- Cook the rigatoni in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and cook for 3–4 minutes, until the onion is softened and translucent.
- Stir in the shredded chicken, marinara sauce, Italian seasoning, salt, and black pepper. Let the mixture simmer for about 5 minutes so the flavors meld.
- In a large mixing bowl, combine the cooked rigatoni with the ricotta cheese and half of the shredded mozzarella. Mix until the pasta is evenly coated and the cheese is well distributed.
- Pour the warm chicken and sauce mixture into the bowl with the pasta and cheeses. Toss gently until everything is thoroughly combined.
- Transfer the mixture to the prepared 9×13-inch baking dish, spreading it into an even layer.
- Sprinkle the remaining mozzarella cheese and the grated Parmesan evenly over the top.
- Bake for 25–30 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown around the edges.
- Remove from the oven and let the pasta bake rest for a few minutes to set. Garnish with fresh basil, if using, and serve warm.
Notes
- Use a flavorful marinara sauce you love, since it forms the base of the dish’s flavor.
- If your chicken is cold from the fridge, warming it slightly in the sauce helps the bake heat evenly in the oven.
- Letting the pasta rest for 5–10 minutes out of the oven makes it easier to slice and serve clean portions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (about 1/6 of the pan)
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 780 mg (varies with sauce and added salt)
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
Keywords: cheesy chicken rigatoni, baked pasta, chicken rigatoni bake, easy weeknight dinner, creamy ricotta pasta