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
Scale
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.
