If you are craving a comforting, crowd-pleasing dish that combines tender chicken, perfectly cooked rigatoni, and an irresistible cheesy sauce, you have to try this Cheesy Baked Chicken Rigatoni Pasta Recipe. It’s a harmonious blend of creamy ricotta, savory marinara, and melty mozzarella baked to bubbly perfection. This recipe is ideal for family dinners or special occasions when you want something hearty yet elegant, featuring flavors that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering your ingredients is the first step to making this dish truly delicious. Each component is simple yet plays an essential role in creating the perfect balance of taste, texture, and warmth that defines the Cheesy Baked Chicken Rigatoni Pasta Recipe.
- 16 ounces rigatoni pasta: Choose rigatoni for its ridges and size that hold sauces beautifully.
- 1 large egg: Helps bind the ricotta mixture for creaminess and structure.
- 16 ounces ricotta cheese (whole milk recommended): Adds richness and a velvety texture.
- ¼ cup basil pesto: Infuses a fresh, herbal note that brightens the dish.
- ¼ cup grated Parmesan cheese: Brings a sharp, nutty depth of flavor.
- ½ teaspoon salt: Enhances all the natural flavors.
- ¼ teaspoon black pepper: Adds a subtle spicy kick to balance the richness.
- 1 ½ pounds chicken breast, cut into 1 ½-inch pieces: Tender protein that soaks up seasoning and sauce perfectly.
- 1 tablespoon Italian seasoning: A classic blend for that signature Italian taste.
- ½ teaspoon garlic powder: Elevates the aroma and flavor without overpowering.
- ½ teaspoon salt: For seasoning the chicken specifically.
- ¼ teaspoon black pepper: To enhance the chicken’s taste.
- 2 tablespoons olive oil: Used to sear the chicken for a golden, flavorful crust.
- 32 ounces marinara sauce, divided: The heart of the dish, providing tangy, tomato-rich goodness.
- 1 ½ cups shredded mozzarella cheese: Melts into a gooey, bubbly topping that ties everything together.
How to Make Cheesy Baked Chicken Rigatoni Pasta Recipe
Step 1: Cook the Rigatoni
Start by preheating your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the rigatoni pasta until al dente, meaning it’s tender yet still has a slight bite. Drain it well and return it to the pot to keep warm while you prepare everything else. This step ensures the pasta won’t turn mushy in the oven later.
Step 2: Prepare the Ricotta Mixture
In a medium bowl, whisk together the egg, ricotta cheese, basil pesto, grated Parmesan, salt, and pepper until smooth and combined. This mixture will lend a luscious creaminess and depth to the baked rigatoni, balancing the tomato sauce with fresh and cheesy layers.
Step 3: Season the Chicken
In another bowl, toss the chicken pieces with Italian seasoning, garlic powder, salt, and black pepper. This seasoning blend brings out the natural flavor of the chicken while adding an aromatic, savory base that complements the rest of the dish beautifully.
Step 4: Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until it’s browned on all sides and cooked through, about 6–8 minutes. A beautifully seared chicken adds flavor and texture contrasts that shine through in this cheesy baked pasta.
Step 5: Combine Pasta, Chicken, and Sauce
Stir the cooked chicken into the rigatoni along with 2 cups of marinara sauce. Mixing these now allows every bite to be packed with saucy, meaty goodness, making the dish harmonious before it even hits the oven.
Step 6: Assemble the Bake
Spread 1 cup of marinara sauce evenly on the bottom of a 9×13 inch baking dish. Spoon the pasta and chicken mixture on top. Pour another cup of sauce over the rigatoni before dolloping the ricotta mixture evenly all over, smoothing it gently with a spoon. Finally, sprinkle the shredded mozzarella cheese over the top. This layering ensures a perfect blend of flavors and a gooey cheesy finish.
Step 7: Bake to Perfection
Cover the dish tightly with aluminum foil and bake for 23 to 25 minutes until the sauce is bubbling and the cheese on top is melted and lightly golden. This step is where all the flavors marry together and the signature cheesy crust forms, delivering the ultimate comfort food experience.
Step 8: Rest and Serve
Remove the pasta from the oven and let it rest for about 5 minutes before serving. This helps the sauce thicken slightly and makes it easier to portion. If you like, garnish with fresh parsley or basil for a burst of color and fresh herbal scent.
How to Serve Cheesy Baked Chicken Rigatoni Pasta Recipe
Garnishes
Fresh herbs like parsley or basil add a lovely pop of green that brightens the rich, cheesy flavor of the dish. A sprinkle of extra Parmesan at the table can also elevate the dish, providing an additional layer of sharpness and umami.
Side Dishes
This Cheesy Baked Chicken Rigatoni Pasta Recipe pairs beautifully with a crisp green salad tossed in a light vinaigrette to cut through the richness. A side of roasted vegetables or garlic bread also offers a delightful texture contrast and complements the baked pasta perfectly.
Creative Ways to Present
For a fun twist, serve this pasta in individual ramekins or oven-safe dishes for a charming presentation. You can also sprinkle some toasted pine nuts on top before baking for extra crunch or add a drizzle of balsamic glaze just before serving for a touch of acidity.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftovers in an airtight container in the refrigerator. This dish keeps well for up to 4 days, making it a convenient option for busy weeknights when you want an easy reheat meal packed with comfort and flavor.
Freezing
If you want to save this Cheesy Baked Chicken Rigatoni Pasta Recipe for longer, freeze the fully assembled dish (before baking) in a freezer-safe container. It should keep well for up to 3 months. Thaw in the fridge overnight before baking for best results.
Reheating
Reheat leftovers in the oven at 350°F (175°C) covered with foil to prevent drying out, or microwave individual portions until heated through. Adding a little extra marinara or cheese on top before reheating can refresh the flavors and texture.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While rigatoni is ideal because its ridges and tube shape hold sauce nicely, penne or ziti are great alternatives that will work equally well in this baked pasta dish.
Is it possible to make this dish vegetarian?
Yes, you can skip the chicken and add more vegetables like mushrooms, spinach, or eggplant to keep the dish hearty and flavorful while still enjoying the rich cheesy baked pasta experience.
What type of marinara sauce works best?
Using a good-quality marinara, either store-bought or homemade, makes a big difference. Look for a sauce with simple, fresh ingredients and balanced acidity to complement the creamy cheeses in the recipe.
Can I prepare parts of this recipe in advance?
You can cook the pasta and chicken ahead of time and keep them refrigerated separately. Assemble the entire dish just before baking for maximum freshness and convenience.
How can I make this recipe gluten-free?
Simply substitute the rigatoni with your favorite gluten-free pasta. Be sure to check the marinara sauce and other ingredients to confirm they’re gluten-free, and the recipe will still come together beautifully.
Final Thoughts
This Cheesy Baked Chicken Rigatoni Pasta Recipe has quickly become a favorite in my kitchen for good reason. It’s bursting with comforting flavors, textures, and gooey cheesy goodness that feels like a warm hug on a plate. I hope you enjoy making (and devouring) it as much as I do — it’s perfect for sharing with friends, family, or whenever you want a satisfying and delicious meal. Give it a try, and you just might find a new go-to classic for your dinner rotation!
Print
Cheesy Baked Chicken Rigatoni Pasta Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Halal
Description
This Cheesy Baked Chicken Rigatoni Pasta is a comforting, hearty dish perfect for family dinners. Tender pieces of seasoned chicken are browned and combined with al dente rigatoni, layered with a rich ricotta and pesto mixture, marinara sauce, and plenty of mozzarella cheese. Baked until bubbly and golden, this recipe delivers creamy, cheesy indulgence with Italian flavors in every bite.
Ingredients
Pasta and Cheese Mixture
- 16 ounces rigatoni pasta
- 1 large egg
- 16 ounces ricotta cheese (whole milk recommended)
- ¼ cup basil pesto
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
Chicken
- 1 ½ pounds chicken breast, cut into 1 ½-inch pieces
- 1 tablespoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Sauce and Topping
- 32 ounces marinara sauce, divided
- 1 ½ cups shredded mozzarella cheese
Instructions
- Preheat and cook pasta: Preheat the oven to 375°F (190°C). Cook the rigatoni pasta until al dente according to package instructions. Drain the pasta and return it to the pot to hold.
- Prepare the ricotta mixture: In a medium bowl, combine the egg, ricotta cheese, basil pesto, grated Parmesan cheese, salt, and black pepper. Mix thoroughly until smooth and well incorporated.
- Season the chicken: In a separate bowl, toss the chicken breast pieces with Italian seasoning, garlic powder, salt, and black pepper until evenly coated.
- Cook the chicken: Heat olive oil in a large pan over medium-high heat. Add the seasoned chicken pieces and cook until browned and cooked through, about 5-7 minutes.
- Combine pasta, chicken, and sauce: Add the cooked chicken and 2 cups of marinara sauce to the pot with the rigatoni. Stir gently to combine all the ingredients evenly.
- Assemble the casserole: Pour 1 cup of marinara sauce into a 9×13 inch baking dish to coat the bottom. Add the pasta and chicken mixture on top. Spread 1 more cup of marinara sauce evenly over the pasta. Dollop the ricotta mixture over the sauce, smoothing it gently with a spoon. Sprinkle the shredded mozzarella cheese evenly on top.
- Bake the pasta dish: Cover the baking dish with aluminum foil and bake in the preheated oven for 23-25 minutes, or until the casserole is bubbly and the cheese is melted and lightly browned on top.
- Rest and serve: Let the baked rigatoni stand for 5 minutes before serving. Optionally garnish with freshly chopped parsley or basil for added color and flavor.
Notes
- For best texture, do not overcook the rigatoni; aim for al dente.
- You can substitute chicken breasts with thighs for a juicier result.
- If basil pesto is unavailable, a mix of fresh basil and olive oil can be used.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Reheat covered in the oven or microwave until warmed through.
