This Chicken Rigatoni Pasta Bake is a warm and cheesy dish that’s perfect for family dinners. With tender chicken, pasta, and gooey cheese, it’s comfort food at its best!
I love how easy it is to throw together. Just mix everything and let the oven do its magic. Plus, leftovers taste even better—if there are any! 🍝
Key Ingredients & Substitutions
Rigatoni Pasta: This tube-shaped pasta holds onto sauce really well, making each bite tasty. If you don’t have rigatoni, go for penne or ziti as great substitutes.
Chicken Breasts: Diced chicken is a good protein choice for this bake. For a quicker option, use rotisserie chicken or shredded leftover chicken. You can also substitute with turkey for a leaner version.
Mushrooms: Fresh mushrooms add a lovely earthy flavor. If you’re not a fan, feel free to leave them out or replace them with spinach or bell peppers for added nutrients.
Marinara Sauce: It’s key for that comforting tomato flavor. You can use store-bought sauce or homemade if you have it. If you’re looking for lower-sodium options, there are many brands available.
Cheeses: Mozzarella provides that gooey texture, while Parmesan adds a nice depth of flavor. For a twist, try mixing in cheddar or using a dairy-free cheese if you’re lactose intolerant.
How Do You Cook Pasta Perfectly?
Cooking pasta properly is important for a great bake. You want it al dente, which means it should be firm to the bite. Here’s how:
- Bring a large pot of salted water to a boil. This helps flavor the pasta.
- Add the rigatoni and stir. Check for doneness a minute or two before the package instructions say.
- Once done, drain it but don’t rinse! Rinsing removes the starch that helps sauce stick.
Cooking pasta this way ensures it will hold up well when mixed with the sauce and baked. Enjoy your cooking!
Chicken Rigatoni Pasta Bake
Ingredients You’ll Need:
- 12 oz rigatoni pasta
- 2 tablespoons olive oil
- 2 chicken breasts, diced
- 1 cup mushrooms, sliced
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 can (14 oz) diced tomatoes
- 1 1/2 cups marinara or tomato pasta sauce
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
- 2 tablespoons chopped fresh parsley (optional)
How Much Time Will You Need?
This Chicken Rigatoni Pasta Bake takes about 15 minutes to prepare and 25 minutes to cook in the oven, making it a perfect option for a cozy weeknight dinner. Just gather your ingredients, cook, combine, and bake. Easy peasy!
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
First, you’ll want to preheat your oven to 375°F (190°C). While the oven is warming up, grab a baking dish and grease it lightly with some oil or cooking spray to prevent sticking.
2. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the rigatoni pasta to the water and cook it according to the package directions until it’s al dente (firm to the bite). Once done, drain the pasta and set it aside. Don’t rinse it—keeping the starch helps the sauce cling!
3. Sauté the Chicken:
In a large skillet, heat up the olive oil over medium heat. Add the diced chicken breasts and cook them for about 5-7 minutes, or until they are nicely browned and cooked through. Once cooked, remove the chicken from the skillet and set it aside on a plate.
4. Cook the Vegetables:
In the same skillet, if needed, add a little more olive oil and toss in the chopped onion and minced garlic. Sauté these for about 2-3 minutes until the onion becomes soft and fragrant. Next, add the sliced mushrooms to the skillet and cook them for about 5 minutes until they are tender and have released their moisture.
5. Make the Sauce:
Now, stir in the diced tomatoes, marinara sauce, Italian seasoning, red pepper flakes (if you like a bit of heat), and a pinch of salt and pepper. Let this mixture simmer for about 5-7 minutes to allow the flavors to meld together.
6. Combine Everything:
Return the cooked chicken to the skillet and give it a good stir to mix everything together. In a large bowl, combine this chicken and sauce mixture with the cooked rigatoni. Make sure to mix it well so that every piece of pasta is coated in that delicious sauce!
7. Assemble the Bake:
Transfer the pasta mixture to your greased baking dish. Top it with an even sprinkle of the mozzarella and Parmesan cheese.
8. Bake to Perfection:
Place the dish in the oven and bake uncovered for about 20-25 minutes, or until the cheese is melted and bubbly with a lovely golden color. Your kitchen will smell amazing!
9. Serve and Enjoy:
Once baked, let the dish rest for about 5 minutes. This helps it to set a bit. Before serving, garnish with fresh basil leaves and sprinkles of chopped parsley for a fresh touch. Now, dig in and enjoy your hearty Chicken Rigatoni Pasta Bake! 🍽️
Can I Use Whole Wheat or Gluten-Free Pasta?
Absolutely! Whole wheat rigatoni can be used for a healthier option that adds fiber. If you’re gluten-free, look for gluten-free pasta varieties—just adjust the cooking time as needed, since they can vary from traditional pasta.
What Can I Substitute for Chicken?
If you’re looking for alternatives to chicken, you can use cooked ground turkey, sausage, or even a plant-based protein like lentils or chickpeas for a vegetarian option. Just make sure to cook them through before mixing with the sauce!
Can This Be Made Ahead of Time?
Yes! You can prepare the pasta, sauce, and chicken mixture ahead of time and refrigerate it for up to 2 days. Just assemble it in the baking dish before you’re ready to bake. You may need to adjust baking time if putting it in the oven straight from the fridge.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or the oven to maintain the cheese’s meltiness. If it’s too dry, adding a splash of marinara sauce can help revive it!
