This Chicken Rigatoni Pasta Bake is a hearty dish that combines tender chicken, pasta, and gooey cheese, all baked together to perfection. It’s like a warm hug in a dish!
I love how easy this recipe is—just mix everything, pop it in the oven, and the aroma fills the house. It’s perfect for busy nights or when you want to impress without the stress!
Key Ingredients & Substitutions
Rigatoni Pasta: Rigatoni’s tubular shape holds the sauce well, but if you don’t have it, penne or ziti can work as substitutes. You can even use gluten-free pasta if needed!
Chicken: I recommend using boneless, skinless chicken breasts for convenience. If you’re short on time, rotisserie chicken is a wonderful shortcut. Just shred it and toss it in!
Marinara Sauce: A good quality store-bought marinara sauce saves time! You can also swap it for homemade sauce if you’re up for it. For a twist, try using alfredo sauce instead for a creamy version.
Mushrooms: If mushrooms aren’t your thing, feel free to skip them or substitute with spinach or bell peppers for different flavors.
Cheese: I love using mozzarella for its meltiness. If you’re a fan of extra flavor, try adding some cheddar or gouda. For a lighter option, consider using part-skim cheese.
How Do You Cook Chicken Perfectly for This Bake?
Cooking chicken just right is key to keeping it juicy in your pasta bake. Here’s how to do it:
- Heat your skillet on medium-high before adding olive oil. This helps the chicken get a nice sear.
- Don’t overcrowd the pan. Cooking in batches is better if your skillet is small—this ensures even cooking.
- Season the chicken well with salt and pepper to enhance its flavor.
- Cook for about 5-7 minutes, and don’t forget to turn it to brown on all sides. It should be cooked through (165°F internal temperature) but not dry.
Once cooked, set it aside to keep it moist till you mix it into the pasta!
How to Make Chicken Rigatoni Pasta Bake
Ingredients You’ll Need:
Pasta and Chicken:
- 12 oz rigatoni pasta
- 2 tbsp olive oil
- 2 chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
Vegetables:
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
Sauce and Cheese:
- 24 oz marinara sauce
- 1/2 cup heavy cream or half-and-half (optional, for creaminess)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This Chicken Rigatoni Pasta Bake takes about 15 minutes of prep time and an additional 25-30 minutes of cooking and baking time. In total, you’ll have a delicious meal ready in about an hour, perfect for family dinners or meal prepping for the week!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C) so it’s nice and hot when your dish is ready to go in.
2. Cook the Pasta:
Boil water in a large pot and cook the rigatoni pasta according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. Once done, drain the pasta and set it aside.
3. Sauté the Chicken:
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Season your chicken pieces with salt and pepper. Add them to the skillet and sauté for about 5-7 minutes until they are cooked through and lightly browned. Once done, remove the chicken from the skillet and set aside.
4. Cook the Vegetables:
In the same skillet, add the chopped onion and cook for about 3 minutes until it’s soft. Then, add the minced garlic and sliced mushrooms. Sauté for about 4-5 minutes until the mushrooms are tender and everything is nicely combined.
5. Make the Sauce:
Lower the heat on your skillet and stir in the marinara sauce and heavy cream if you’re using it. Let this simmer for about 3-4 minutes. Finally, add the cooked chicken back to the skillet and mix everything well together.
6. Combine with Pasta:
In a large mixing bowl, combine the cooked rigatoni pasta with the chicken sauce mixture. Make sure everything is well-coated.
7. Prepare for Baking:
Grease a 9×13 inch baking dish. Transfer half of the pasta mixture to the dish and sprinkle half of the mozzarella and Parmesan cheese over the top.
8. Layer and Top:
Add the remaining pasta mixture on top, then sprinkle with the rest of the cheeses for that perfect melty goodness.
9. Bake It Up:
Put the dish in the oven and bake uncovered for about 20-25 minutes, until the cheese is melted and bubbly with some golden spots.
10. Garnish and Serve:
Once done baking, remove the dish from the oven and garnish with freshly chopped parsley for a pop of color. Serve warm and enjoy your delicious Chicken Rigatoni Pasta Bake!
This recipe serves up a delicious combination of flavors in each bite, perfect for a cozy family dinner or any occasion that calls for comfort food!
Can I Use Leftover Chicken for This Recipe?
Absolutely! Using leftover chicken, such as rotisserie chicken, is a great way to save time. Just shred it and toss it in with the sauce, skipping the sauté step.
Can I Use Whole Wheat or Gluten-Free Pasta?
Yes, you can use whole wheat rigatoni for a healthier option. Gluten-free pasta also works well, but be sure to cook it according to package instructions as cooking times may vary.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) until heated through, adding a splash of sauce if it seems dry.
Can I Freeze This Pasta Bake?
Yes! You can freeze the assembled pasta bake before baking. Wrap it tightly with plastic wrap and foil. When you’re ready to enjoy it, thaw in the fridge overnight and then bake as instructed. It may need a few extra minutes in the oven if it’s still cold from the fridge.
