This Chicken Rigatoni Pasta Bake brings comfort to the table with tender chicken, hearty pasta, and creamy sauce all melted together. It’s like a warm hug in a dish!
Honestly, it’s so tasty that leftovers rarely make it to the next day. I love serving it with a crispy salad on the side for a nice balance—easy and satisfying!
Key Ingredients & Substitutions
Rigatoni Pasta: This tubular pasta holds sauce well, making it a great choice. You can easily substitute it with penne or ziti if needed. Both work just as well in this bake!
Chicken: Boneless, skinless chicken breasts are convenient, but you can use rotisserie chicken or leftover chicken for less prep. Shredded chicken adds a nice texture too.
Marinara Sauce: I love a good jarred marinara, but homemade works wonders if you’ve got the time. If you’re looking for a lighter option, swap for a homemade or store-bought alfredo sauce.
Cheese: Mozzarella gives a great melt, but feel free to mix it up! Cheddar or a blend of Italian cheeses can add a different flavor profile. If dairy-free, vegan mozzarella works well too.
How Do I Safely Cook Chicken Without Drying It Out?
Cooking chicken can be tricky, but with a few tips, you can keep it juicy! The secret is to not overcook it. Here’s how:
- Heat your skillet before adding oil. Then, get that chicken in there to sear quickly—it locks in juices.
- Use a instant-read thermometer to check doneness. Aim for 165°F (75°C). This helps avoid overcooking.
- Let the chicken rest after cooking. Resting allows the juices to redistribute, keeping the meat moist.
Stick to these tips, and you’ll have perfectly cooked chicken every time!
How to Make Chicken Rigatoni Pasta Bake
Ingredients You’ll Need:
For the Pasta and Chicken:
- 12 ounces rigatoni pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
For the Sauce and Cheeses:
- 1 jar (24 ounces) marinara or pasta sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
For Garnishing:
- Fresh basil, thinly sliced
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and around 25-30 minutes for baking time, giving you roughly 45 minutes in total. It’s a quick and easy dish that’s perfect for any day of the week!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While it’s heating up, lightly grease a 9×13-inch baking dish to prevent the pasta from sticking.
2. Cook the Pasta:
In a large pot, cook the rigatoni pasta according to the package instructions until it’s al dente (firm but cooked through). Once done, drain the pasta and set it aside.
3. Prepare the Chicken:
In a large skillet, heat the olive oil over medium heat. Add the cut chicken pieces, seasoning them with salt, pepper, and Italian seasoning. Cook for about 6-7 minutes until the chicken is nice and cooked through. Then remove it from the skillet and set it aside.
4. Sauté the Vegetables:
In the same skillet (to keep all the flavor), add the chopped onion. Cook until it’s soft, around 3-4 minutes. Then, toss in the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and any liquid has evaporated, about 5 minutes.
5. Combine Ingredients:
Return the cooked chicken to the skillet and stir in the marinara sauce, allowing it to heat through. In a large bowl, combine the cooked rigatoni, chicken-sauce mixture, and ricotta cheese. Gently mix everything together to ensure it’s evenly incorporated.
6. Add to Baking Dish:
Now transfer the mixture to your previously prepared baking dish. Spread it out evenly, then sprinkle 1 ½ cups of shredded mozzarella and Parmesan cheese over the top.
7. Bake:
Place the dish in the preheated oven and bake for 20-25 minutes. Keep an eye on it; you want the cheese to be bubbly and golden brown for that perfect baked look!
8. Garnish and Serve:
Once baked, remove the dish from the oven and let it sit for about 5 minutes. Finally, sprinkle the remaining mozzarella cheese and fresh basil on top before serving. It’s now ready to enjoy!
Dig into your delightful Chicken Rigatoni Pasta Bake and savor every bite! It’s truly a comforting meal that’s sure to please your family and friends!
Can I Use Whole Wheat Pasta Instead of Rigatoni?
Absolutely! Whole wheat pasta is a healthier option and works perfectly in this recipe. Just keep an eye on the cooking time, as whole wheat pasta may need an extra minute or two to reach al dente.
What If I Don’t Have Ricotta Cheese?
No worries! You can substitute ricotta with cottage cheese or even cream cheese for a creamier texture. If you want to keep it lighter, Greek yogurt can also work great.
Can I Make This Dish Vegetarian?
Definitely! Simply omit the chicken and add extra vegetables such as spinach, zucchini, or bell peppers. You can also include some cooked beans for added protein and fiber!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the oven at 350°F (175°C) until heated through or use the microwave, stirring occasionally for even heating.