If you love comfort food with gooey cheese and tender chicken combined with perfectly al dente pasta, you absolutely need to try this Cheesy Baked Chicken Rigatoni Pasta Recipe. It’s a crowd-pleaser that will fill your kitchen with the most irresistible aromas while delivering a delightful balance of creamy ricotta, savory marinara, and flavorful chicken all baked to bubbly, cheesy perfection. Whether you’re making it for a family dinner or a relaxed weekend treat, this dish hits all the right notes with each forkful.
Ingredients You’ll Need
The magic of this recipe lies in its straightforward yet carefully chosen ingredients. Each one plays a key role in layering flavors, creating texture, and enhancing the comforting appeal of this pasta bake.
- 16 ounces rigatoni pasta: The ridged tubes are perfect for holding sauce and cheese in every bite.
- 1 large egg: Helps bind the ricotta mixture for a creamy but stable filling.
- 16 ounces ricotta cheese (whole milk recommended): Adds richness and a soft, luscious texture.
- ¼ cup basil pesto: Brings fresh herbal brightness and subtle nuttiness.
- ¼ cup grated Parmesan cheese: Offers sharp umami depth to the ricotta blend.
- ½ teaspoon salt: Enhances natural flavors throughout the dish.
- ¼ teaspoon black pepper: Adds a mild kick that balances the creaminess.
- 1 ½ pounds chicken breast, cut into 1 ½-inch pieces: Tender protein that soaks up seasonings and sauce beautifully.
- 1 tablespoon Italian seasoning: Infuses classic Italian herb notes into the chicken.
- ½ teaspoon garlic powder: Delivers warm, aromatic undertones to the meat.
- ½ teaspoon salt & ¼ teaspoon black pepper: For perfectly seasoned chicken.
- 2 tablespoons olive oil: For searing the chicken to golden perfection and building flavor.
- 32 ounces marinara sauce, divided: The heart of the dish, layering tangy tomato goodness.
- 1 ½ cups shredded mozzarella cheese: Melts into a beautifully stretchy and bubbly topping.
How to Make Cheesy Baked Chicken Rigatoni Pasta Recipe
Step 1: Cook the Rigatoni
Begin by preheating your oven to 375°F (190°C). Cook the rigatoni pasta until al dente according to the package instructions, then drain it and return it to the pot. This ensures your pasta has the perfect texture to hold up in the bake without getting mushy.
Step 2: Prepare the Ricotta Mixture
Next, whisk together the egg, whole milk ricotta, basil pesto, grated Parmesan, salt, and pepper in a bowl. This creamy ricotta blend adds incredible richness and a herby note that sets this pasta apart from the ordinary.
Step 3: Season the Chicken
In a separate bowl, toss the chicken pieces with Italian seasoning, garlic powder, salt, and black pepper. This simple seasoning mix infuses the chicken with those classic Italian flavors that pair so well with tomato and cheese.
Step 4: Brown the Chicken
Heat olive oil in a large pan over medium-high heat. Add the chicken pieces and cook them until golden brown on the outside and fully cooked through. This step locks in juices and builds a savory flavor base for the pasta.
Step 5: Combine Pasta, Chicken, and Sauce
Add the browned chicken and 2 cups of marinara sauce to your pot of cooked rigatoni. Stir everything gently to combine so every piece of pasta is coated and mingled with tender chicken and tangy tomato sauce.
Step 6: Assemble the Pasta Bake
Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish. Layer in your pasta and chicken mixture, then pour another cup of marinara sauce over the top. Evenly dollop the ricotta mixture across the surface, smoothing it out with a spoon, and finish with a generous blanket of shredded mozzarella cheese. This layer of cheese is what turns the baked pasta into pure, bubbling comfort food.
Step 7: Bake Until Bubbly
Cover the dish with aluminum foil and bake for 23 to 25 minutes, or until the cheese is melted, bubbly, and lightly browned on top. This baking step not only melds the flavors but gives you that irresistible golden crust you can’t wait to dig into.
Step 8: Let It Rest
Once out of the oven, allow the dish to stand for 5 minutes before serving. This resting time helps everything set nicely, making the pasta easier to serve and letting the flavors settle for maximum deliciousness.
How to Serve Cheesy Baked Chicken Rigatoni Pasta Recipe
Garnishes
Fresh herbs like chopped parsley or torn basil leaves are the perfect finishing touch. They add brightness and a lovely pop of color to contrast the rich, cheesy layers of the pasta bake. Sprinkle them just before serving for that wow factor.
Side Dishes
Because this Cheesy Baked Chicken Rigatoni Pasta Recipe is so hearty, pairing it with light and fresh sides works beautifully. A crisp green salad with a tangy vinaigrette or roasted vegetables like asparagus or broccoli balances the richness and rounds out the meal.
Creative Ways to Present
For a fun twist, serve this pasta bake in individual ramekins or small cast iron skillets to give a personal, restaurant-quality feel. You can also add a drizzle of extra pesto or a sprinkle of crushed red pepper flakes to customize each plate.
Make Ahead and Storage
Storing Leftovers
Leftovers store wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making the pasta even tastier the next day.
Freezing
This dish freezes well before baking. Assemble the pasta in a freezer-safe container, cover tightly with foil, and freeze for up to 3 months. When ready to eat, bake it covered from frozen, adding extra baking time as needed until hot and bubbly.
Reheating
To reheat, warm individual portions in the microwave or reheat the entire dish in a preheated oven at 350°F for 15 to 20 minutes, covered with foil to prevent drying out, then uncovered for a few minutes to bring back some crispness to the cheese topping.
FAQs
Can I use a different type of pasta?
Absolutely! While rigatoni is ideal because of its shape and ridges that hold sauce well, penne or ziti would make excellent substitutes without sacrificing texture or flavor.
What can I do if I don’t have basil pesto?
If you don’t have pesto on hand, you can either omit it or stir in some finely chopped fresh basil and a little olive oil to mimic its flavor. It adds a nice herbal lift but isn’t critical to the success of the dish.
Can I substitute chicken breasts with another protein?
Yes! Boneless skinless chicken thighs, turkey breast, or even cooked Italian sausage make delicious alternatives, each delivering a slightly different flavor profile to the dish.
How do I make this recipe dairy-free?
For a dairy-free version, swap ricotta and mozzarella with dairy-free cheese alternatives, and use a dairy-free pesto or leave it out. The dish will still be flavorful, though the creamy texture might vary slightly.
Is this recipe suitable for meal prep?
Definitely! The Cheesy Baked Chicken Rigatoni Pasta Recipe is great for meal prep since it stores well and tastes fantastic reheated. Prepare it in advance for easy lunches or dinners all week.
Final Thoughts
This Cheesy Baked Chicken Rigatoni Pasta Recipe is pure comfort food bliss that’s incredibly satisfying and surprisingly simple to make. Once you try it, it will quickly become one of your favorite go-to recipes for feeding family, impressing guests, or simply indulging yourself. Don’t hesitate to dive in and enjoy every cheesy, saucy bite!
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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
Description
This Cheesy Baked Chicken Rigatoni Pasta is a comforting, flavorful dinner packed with tender chicken, creamy ricotta, fresh pesto, and three kinds of cheese. Al dente rigatoni pasta is combined with seasoned, sautéed chicken and savory marinara, then baked to bubbly, cheesy perfection. This recipe serves 8 and is perfect for a family meal or gathering.
Ingredients
Pasta
- 16 ounces rigatoni pasta
Cheese Mixture
- 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 & Toppings
- 32 ounces marinara sauce, divided
- 1 ½ cups shredded mozzarella cheese
Instructions
- Preheat Oven and Cook Pasta. Preheat your 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 keep warm.
- Prepare Cheese Mixture. In a mixing bowl, combine the egg, ricotta cheese, basil pesto, grated Parmesan, salt, and black pepper. Mix thoroughly until smooth and well blended.
- Season Chicken. In another bowl, toss the chicken pieces with Italian seasoning, garlic powder, salt, and black pepper to evenly coat the chicken.
- Cook Chicken. Heat olive oil in a large pan over medium-high heat. Add the seasoned chicken 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 pasta. Stir gently to combine all the ingredients.
- Assemble the Baking Dish. Pour 1 cup of marinara sauce into the bottom of a 9×13 inch baking dish. Transfer the pasta and chicken mixture into the dish, spreading it evenly. Spoon the remaining 1 cup of marinara sauce over the top. Dollop the ricotta cheese mixture evenly over the sauce and smooth it out with a spoon. Finally, sprinkle the shredded mozzarella cheese over the top.
- Bake. Cover the dish with aluminum foil and bake in the preheated oven for 23-25 minutes until the casserole is bubbly and the cheese on top has melted and turned lightly golden brown.
- Rest and Serve. Remove from the oven and let stand for 5 minutes before serving. Garnish with fresh parsley or basil leaves if desired.
Notes
- Use whole milk ricotta for a creamier texture.
- Be careful not to overcook the pasta; al dente ensures the pasta doesn’t become mushy after baking.
- You can substitute chicken thighs for chicken breasts if preferred.
- Covering the dish with foil prevents the cheese from burning while baking.
- Letting the dish rest after baking helps the flavors meld and makes serving easier.
