This Chicken Rigatoni Pasta Bake is a warm and comforting dish that’s perfect for a family meal! Loaded with tender chicken, cheesy goodness, and hearty pasta, it’s simply delicious.
Let’s be real, who doesn’t love melted cheese on top? I often find myself going back for seconds (or thirds!). It’s super easy to make, so you can whip it up any night of the week!
Key Ingredients & Substitutions
Rigatoni Pasta: Rigatoni is great for holding onto sauce, but you can swap it for penne or ziti if that’s what you have on hand. Just keep an eye on cooking times, as different shapes may cook differently.
Chicken: Boneless, skinless chicken breasts are easy and lean. For a quicker option, shredded rotisserie chicken works perfectly. If you want something different, try using turkey or even diced sausage.
Mushrooms: Fresh mushrooms add lots of flavor, but if you’re not a fan, you can leave them out or replace them with diced bell peppers or spinach for a different taste and texture.
Cheese: Mozzarella is classic for this dish, but you can use any cheese that melts well, like Monterey Jack or fontina. If you’re trying to cut calories, a low-fat cheese can also work.
Marinara Sauce: Store-bought marinara is convenient, but homemade is a nice touch. You can also use a different sauce like Alfredo for a creamier bake, or a spicy arrabbiata if you like some heat!
How Do I Achieve Perfectly Cooked Chicken?
Cooking chicken just right is key for this dish. Start with chicken pieces about the same size to ensure even cooking. Here’s how:
- Heat olive oil in your skillet. It should shimmer, indicating it’s hot enough.
- Add the chicken to avoid overcrowding; you want it to brown, not steam.
- Season before cooking to boost flavor. I find a good sprinkle of salt, pepper, and Italian seasoning works wonders.
- Don’t rush it! Allow the chicken to cook without stirring for a few minutes to develop a nice sear on one side before flipping.
- Use a meat thermometer—chicken should reach 165°F (75°C) for safety and moisture.
Chicken Rigatoni Pasta Bake
Ingredients You’ll Need:
For the Dish:
- 12 ounces rigatoni pasta
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups mushrooms, sliced
- 2 cups marinara or tomato pasta sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious Chicken Rigatoni Pasta Bake will take about 15 minutes of preparation time and an additional 25-30 minutes of cooking time in the oven. Altogether, you can enjoy this meal in about an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While it heats up, lightly grease a baking dish to prevent sticking.
2. Cook the Pasta:
Next, cook the rigatoni pasta according to the package instructions until it’s al dente (firm to the bite). Once cooked, drain it and set it aside. It’s important not to overcook it, as it will bake further in the oven.
3. Brown the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Add the bite-sized chicken pieces and season with salt, pepper, and Italian seasoning. Cook for about 5-7 minutes or until the chicken is browned and cooked through. Remove the chicken from the pan and set it aside.
4. Sauté the Veggies:
In the same skillet, add the chopped onion and sauté it for 2-3 minutes until it becomes translucent. Next, toss in the minced garlic and sliced mushrooms. Cook them for around 5 minutes until the mushrooms release their moisture and turn lightly browned.
5. Combine with Sauce:
Return the cooked chicken to the skillet and pour in the marinara sauce. Stir everything together and let it simmer for about 5 minutes until it’s heated through.
6. Mix Everything Together:
In a large mixing bowl, combine the cooked rigatoni pasta with the chicken and sauce mixture. Gently toss everything together to make sure the pasta is well coated with the sauce.
7. Prepare for Baking:
Transfer the pasta mixture into the greased baking dish. Sprinkle the shredded mozzarella cheese and grated Parmesan evenly over the top to get that delicious cheesy crust!
8. Bake:
Place the baking dish in the preheated oven and bake, uncovered, for 20-25 minutes. Keep an eye on it until the cheese is melted, bubbly, and slightly golden.
9. Let it Rest:
Once done, remove it from the oven and let it cool for about 5 minutes. This will help it set a bit for easier serving.
10. Serve and Enjoy:
Finally, garnish your Chicken Rigatoni Pasta Bake with fresh chopped parsley before serving. Enjoy this cheesy, hearty dish warm!
Happy cooking!
Can I Use Whole Wheat Pasta Instead of Regular Rigatoni?
Absolutely! Whole wheat rigatoni is a great alternative that adds extra fiber. Just keep an eye on the cooking time, as it may require a minute or two more, depending on your brand.
Can I Make This Recipe Vegetarian?
Yes, you can easily make it vegetarian! Just omit the chicken and add more vegetables like zucchini, spinach, or bell peppers. You could also include some beans for added protein.
Can I Freeze Leftovers?
Yes, this dish freezes well! To freeze, let it cool completely, then transfer it to an airtight container or wrap it tightly in plastic wrap and aluminum foil. It can last in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and bake until heated through.
What Can I Serve with Chicken Rigatoni Pasta Bake?
This bake pairs wonderfully with a simple green salad or garlic bread. You could also serve it with steamed vegetables like broccoli or asparagus for a complete meal.