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
Scale
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.
