This Chicken Rigatoni Pasta Bake is a warm and cheesy hug in a dish! With tender chicken, flavorful pasta, and plenty of gooey cheese, it’s comfort food at its best.
It’s so simple to make—you just mix everything together, bake, and enjoy! Perfect for weeknight dinners when you want some easy and tasty goodness. Who can say no to cheesy pasta?
Key Ingredients & Substitutions
Rigatoni Pasta: This pasta is perfect for holding onto the sauce, giving you flavor in every bite. If you can’t find rigatoni, penne or ziti work well too. Just ensure the pasta can hold the sauce!
Cooked Chicken: I love using leftover rotisserie chicken for ease. It’s flavorful and saves time. If you’re vegetarian, try swapping it for cooked mushrooms or spinach for a meatless twist.
Marinara Sauce: Store-bought marinara is a great time-saver. If you’re feeling adventurous, homemade sauce adds a personal touch! If you need a low-sugar option, look for a marinara with no added sugars.
Cheese: Mozzarella gives that gooey stretch, while Parmesan adds a nice salty kick. For a richer flavor, try mixing in cheddar or Fontina. If you’re lactose intolerant, dairy-free cheese is an excellent alternative!
What’s the Best Way to Cook My Pasta?
Cooking pasta properly is crucial for the perfect bake. You want it al dente, so it’s firm but cooked through. Here’s how:
- Bring a large pot of salted water to a rolling boil. This adds flavor to the pasta.
- Add the rigatoni and cook according to package instructions, reducing the time by 1-2 minutes for that al dente texture.
- Drain the pasta in a colander and rinse briefly under cool water to stop the cooking process. This prevents mushiness later.
Taking these simple steps can make all the difference for your Chicken Rigatoni Pasta Bake!
How to Make Chicken Rigatoni Pasta Bake
Ingredients You’ll Need:
- 12 oz rigatoni pasta
- 2 tablespoons olive oil
- 2 cups cooked chicken breast, diced or shredded
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 (24 oz) jar marinara sauce or homemade tomato sauce
- 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, thyme)
- Salt and black pepper to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley or basil, chopped (for garnish)
- Optional: 1/2 cup ricotta or cream cheese for creaminess
How Much Time Will You Need?
This Chicken Rigatoni Pasta Bake will take about 20 minutes to prepare and 25 minutes in the oven, totaling around 45 minutes. It’s a quick and hearty meal that’s perfect for busy weeknights!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). Lightly grease a large baking dish with oil or cooking spray to prevent the pasta from sticking.
2. Cook the Pasta:
In a large pot, bring salted water to a boil. Add your rigatoni pasta and cook it until just al dente, which means it should be a little firm when you bite it (about 1-2 minutes less than the package suggests). Once cooked, drain the pasta and set it aside.
3. Sauté the Veggies:
In a large skillet over medium heat, add the olive oil. Once hot, toss in the chopped onion, cooking until it becomes translucent, roughly 3-4 minutes. Next, add the minced garlic and sliced mushrooms, cooking until everything is soft and golden, about 5-6 minutes.
4. Mix in the Chicken and Sauce:
Now it’s time to add in the cooked chicken! Stir in the marinara sauce, dried Italian seasoning, and season with salt and pepper. Let this mixture simmer for about 5 minutes so the flavors meld together. If you like, you can add ricotta or cream cheese at this point for extra creaminess.
5. Combine with Pasta:
Remove the skillet from heat and gently fold the drained rigatoni into the chicken and sauce mixture until everything is well coated.
6. Layer and Bake:
Transfer half of the pasta mixture into your greased baking dish. Sprinkle half of the mozzarella and Parmesan cheese over it. Layer on the remaining pasta mixture and top with the rest of the cheese.
7. Bake to Perfection:
Place your baking dish in the preheated oven and bake uncovered for 20-25 minutes. You’re looking for the cheese to be melted, golden, and bubbly!
8. Serve and Enjoy:
Once it’s done, take it out of the oven and let it cool slightly. Garnish with fresh parsley or basil before serving. This dish pairs wonderfully with a side salad or some warm garlic bread.
Enjoy your delightful Chicken Rigatoni Pasta Bake, a cozy meal made with love!
Can I Use a Different Type of Pasta?
Absolutely! While rigatoni is perfect for this dish, you can substitute it with penne, ziti, or any pasta shape you prefer. Just make sure to adjust the cooking time according to the pasta you choose.
Can I Prepare This Dish in Advance?
Yes, you can assemble the Chicken Rigatoni Pasta Bake ahead of time! Just cover it tightly with foil and store it in the refrigerator for up to 2 days. When you’re ready to bake, remove it from the fridge 30 minutes prior to cooking, then follow the original baking instructions.
What Should I Do with Leftovers?
Store any leftover pasta bake in an airtight container in the fridge for up to 3 days. You can reheat it in the oven or microwave. If it seems dry, add a splash of marinara sauce or water to keep it moist.
What If I Don’t Have Marinara Sauce?
No problem! You can substitute marinara with another type of tomato sauce, like arrabbiata or even pesto for a different flavor twist. Just keep in mind the flavor profile will change slightly!