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