This Chicken Rigatoni Pasta Bake is warm and comforting, packed with tender chicken and cheesy goodness. The rigatoni holds the sauce perfectly, making each bite a delight!
I love how easy it is to throw together. Just mix everything in one dish, pop it in the oven, and enjoy a cozy dinner with friends or family without much fuss!
Key Ingredients & Substitutions
Rigatoni Pasta: This tubular pasta perfectly holds the sauce, but if you’re in a pinch, penne or ziti work great too. They’re similar in shape and texture!
Chicken: I enjoy using boneless, skinless chicken breasts for their lean quality. However, you can substitute with cooked rotisserie chicken for a shortcut that saves time.
Marinara Sauce: Store-bought marinara is handy, but homemade is even better! If you’re looking for something lighter, try a spinach or roasted red pepper sauce instead.
Cheeses: I love mozzarella for meltiness and Parmesan for a salty edge. If you’re feeling adventurous, try adding some cheddar or an Italian blend for different flavors!
What’s the Best Way to Cook the Chicken for This Dish?
Cooking the chicken just right is key to getting great flavor in this bake. Here’s what you need to do:
- Use medium heat to ensure even cooking without burning. Add oil to the skillet to prevent sticking.
- Season the chicken pieces with salt and pepper before cooking to enhance their flavor.
- Cook until browned and no longer pink in the center, about 5-7 minutes. This keeps the meat juicy.
Letting the chicken rest before adding it to the sauce allows the juices to redistribute, giving you tender bites in your pasta bake!
Delicious Chicken Rigatoni Pasta Bake
Ingredients You’ll Need:
For the Pasta and Sauce:
- 12 oz rigatoni pasta
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 3 cups marinara sauce (store-bought or homemade)
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
For the Cheese Topping:
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil leaves, chopped, for garnish
Time Needed:
This delightful dish will take about 15 minutes to prep and about 30 minutes to cook, making a total of around 45 minutes to bring this tasty Chicken Rigatoni Pasta Bake to your table!
Step-by-Step Instructions:
1. Preheat and Cook the Pasta:
First, preheat your oven to 375°F (190°C). Then, bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until it’s al dente, which takes about 8-10 minutes. Once done, drain the pasta and set it aside.
2. Cook the Chicken:
While your pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chicken pieces, seasoning them with salt and pepper. Cook the chicken for about 5-7 minutes until it’s browned and cooked through. Once it’s done, remove the chicken from the skillet and set it aside.
3. Sauté the Vegetables:
In the same skillet, if needed, add a little more oil and sauté the onion and minced garlic until they’re softened, about 3-4 minutes. Then, toss in the sliced mushrooms and cook until they release moisture and become tender, around 5 minutes.
4. Combine Everything:
Now it’s time to bring it all together! Return the cooked chicken to the skillet. Next, pour in the marinara sauce and stir in the dried Italian seasoning. Give it a taste and adjust the seasoning with more salt and pepper if desired. Let the sauce simmer together for about 5 minutes.
5. Mix the Pasta and Sauce:
Combine the cooked rigatoni with the chicken and sauce mixture (you can do this in a large bowl or directly in your baking dish). Add half of the shredded mozzarella cheese to the mix for extra creaminess!
6. Bake It!
Transfer the pasta mixture to a greased 9×9 inch (or similar) baking dish. Sprinkle the top with the remaining mozzarella cheese and the Parmesan cheese. Place it in the oven and bake uncovered for 20-25 minutes, or until the cheese is bubbly and golden brown.
7. Serve and Enjoy:
Once it’s out of the oven, let the bake cool for a few minutes. Finally, garnishing it with fresh chopped basil adds a lovely touch before serving! Enjoy this hearty meal with a fresh green salad or some garlic bread on the side!
Can I Use Whole Wheat Rigatoni Instead?
Absolutely! Whole wheat rigatoni is a great alternative if you’re looking for a healthier option. It adds a nice nutty flavor and packs in more fiber, but you may need to adjust the cooking time slightly, so just keep an eye on it while boiling.
Can I Substitute the Chicken with Vegetables?
For a vegetarian version, you can replace the chicken with a mix of your favorite vegetables like bell peppers, zucchini, or spinach. Sauté them in the same way as you would the chicken for a delicious and hearty dish!
What Cheese Can I Use If I Don’t Have Mozzarella?
If mozzarella isn’t available, you can use provolone or fontina for a similar meltiness. If you want a stronger flavor, consider using cheddar or gouda mixed with a little cream cheese for creaminess!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven or in the microwave until heated through. Add a splash of marinara sauce if it looks a bit dry!