This Chicken Rigatoni Pasta Bake is a warm and filling dish, perfect for those cozy nights! With tender chicken, cheesy goodness, and hearty pasta, it’s a meal the whole family will love.
When I make this bake, I can’t help but sneak spoonfuls before dinner. Who can resist that cheesy, bubbly top? Serve it with a simple salad, and you’ve got a winner on your hands!
Key Ingredients & Substitutions
Rigatoni Pasta: This pasta is perfect for holding onto all that cheesy goodness! If you don’t have rigatoni, you can use penne or ziti. They work just as well and give a nice texture.
Chicken: Boneless, skinless chicken breasts are great, but you can substitute them with rotisserie chicken for added flavor and convenience. Just shred it and stir it in!
Marinara Sauce: For the base, jarred marinara is easy, but if you’re feeling adventurous, homemade tomato sauce can really elevate the dish. You can also use Alfredo sauce for a creamy twist.
Cheese: I love using mozzarella for its meltiness and Parmesan for extra flavor. If you have other cheeses like cheddar or a blend, feel free to mix it up—just aim for something that melts well!
How Do I Ensure My Chicken is Perfectly Cooked?
Cooking chicken to perfection while keeping it juicy is key! Start by cutting the chicken into even, bite-sized pieces. This ensures they cook evenly. Cook them in a hot skillet with olive oil until they’re golden and no longer pink in the middle, usually about 6-8 minutes. Stir occasionally to help them cook evenly. If you want to double-check, use a meat thermometer—the internal temperature should reach 165°F (75°C).
Don’t forget to season well with salt, pepper, and Italian seasoning! This adds flavor and helps create a tasty base for the dish.
Chicken Rigatoni Pasta Bake
Ingredients You’ll Need:
For the Pasta Bake:
- 12 oz rigatoni pasta
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (24 oz) jar marinara sauce or tomato pasta sauce
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley (for garnish)
How Much Time Will You Need?
This Chicken Rigatoni Pasta Bake takes about 15 minutes to prepare and 25 minutes to bake. In total, you’re looking at around 40 minutes from start to finish. It’s a quick and delicious meal that’s perfect for any night of the week!
Step-by-Step Instructions:
1. Preheat and Cook the Pasta:
Start by preheating your oven to 375°F (190°C). While the oven heats up, bring a large pot of salted water to a boil. Cook the rigatoni pasta according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. Once cooked, drain the pasta and set it aside.
2. Sauté the Chicken and Veggies:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until it starts to soften. Next, stir in the minced garlic and let it cook for about 1 minute until it’s fragrant.
3. Cook the Chicken:
Add the bite-sized chicken pieces to the skillet. Season with salt, pepper, Italian seasoning, and red pepper flakes if you like a little heat. Cook, stirring occasionally, until the chicken is fully cooked and no longer pink in the center, about 6-8 minutes.
4. Combine with Sauce:
Pour the marinara sauce into the skillet, stirring to mix everything together. Allow it to simmer for about 3-5 minutes to heat through and let the flavors combine.
5. Mix in the Pasta:
In a large mixing bowl, combine the cooked rigatoni pasta with the chicken and sauce mixture. Stir gently to coat all the pasta evenly with the sauce.
6. Layer in the Baking Dish:
Transfer half of the pasta mixture into a greased 9×13-inch baking dish. Sprinkle half of the mozzarella and Parmesan cheeses over this layer. Then, add the rest of the pasta mixture on top, followed by the remaining cheeses!
7. Bake:
Place the baking dish in your preheated oven and bake for 20-25 minutes. You want to see the cheese melted, bubbly, and slightly golden on top.
8. Serve:
When it’s done, take it out of the oven and let it sit for about 5 minutes. This helps it set a bit. Garnish with chopped fresh parsley, serve warm, and enjoy your hearty Chicken Rigatoni Pasta Bake!
Can I Use Whole Wheat Rigatoni Instead?
Absolutely! Whole wheat rigatoni is a great alternative that adds extra fiber and nutrition. The cooking time may be slightly longer, so check the package instructions for the best results.
How Can I Make This Dish Vegetarian?
To make this Chicken Rigatoni Pasta Bake vegetarian, simply replace the chicken with vegetables such as bell peppers, mushrooms, or zucchini. You can also add cooked beans or lentils for protein and texture!
Can I Freeze Leftovers?
Yes, you can freeze leftover Chicken Rigatoni Pasta Bake! Just let it cool completely, then wrap it tightly in plastic wrap or store it in an airtight container. It will keep well in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
What If I Don’t Have Marinara Sauce?
If you don’t have marinara sauce, using a jar of Alfredo sauce or a mix of diced tomatoes, Italian seasoning, and a splash of broth can work too! Just adjust the seasoning to your taste for the best flavor.
