Chicken Rigatoni

Here is a simple guide to make an easy and tasty weeknight meal.

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INTRODUCTION

Cheesy Chicken Rigatoni is a warm and filling pasta bake. It mixes rigatoni pasta with cooked chicken, tangy marinara, and three kinds of cheese. The dish cooks in the oven so the top gets golden and bubbly. You can make it with rotisserie chicken or leftover chicken to save time. If you like easy pasta dishes, this one is quick to make and feeds a family.

If you enjoy baked pasta with chicken, you may also like the cheesy zucchini chicken rice bake which uses similar flavors in one pan.

WHY YOU WILL LOVE THIS RECIPE

This recipe uses simple ingredients everyone knows. It comes together fast if you use cooked chicken. The baking step gives a rich, melted cheese top that kids and adults love. You get a creamy bite from ricotta and a stretchy pull from mozzarella. Parmesan adds a salty, sharp finish. The sauce keeps the pasta moist so it is not dry.

You will also like this recipe because it stores and freezes well. If you want a sweet and tangy contrast for a different meal, try the bright flavors in the 30-minute pineapple chicken coconut rice for another weeknight idea.

HOW TO MAKE Cheesy Chicken Rigatoni

This dish cooks in two steps: cook the pasta and make a simple chicken and tomato sauce, then mix and bake. The method is easy and uses basic kitchen skills. You will mix cooked rigatoni with creamy ricotta and part of the mozzarella, then fold in the warm chicken and sauce. Baking firms the mix and melts the cheese on top. This section guides you through each step in simple terms.

If you prefer to use a faster method for the chicken, see the quick instructions for air frying in the air fryer chicken legs recipe, then shred that chicken for the pasta.

EQUIPMENT NEEDED

• Large pot for boiling pasta
• Large skillet for sauce and chicken
• Large mixing bowl
• 9×13-inch baking dish
• Wooden spoon or spatula
• Colander to drain pasta
• Measuring cups and spoons
• Oven mitts

For an even cook, use a baking dish that heats evenly and you will get a nice golden top.

You can also find useful tools and tips if you like oven-roasted chicken at the huli huli chicken recipe for ideas on heat and timing.

Ingredients You’ll Need :

• 12 oz rigatoni pasta
• 2 cups shredded cooked chicken (rotisserie or leftover chicken works great)
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups marinara sauce
• 1 teaspoon Italian seasoning
• Salt, to taste
• Black pepper, to taste
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• Fresh basil, chopped, for garnish (optional)

These amounts feed about 4 to 6 people as a main dish. You can scale up or down as needed.

STEP-BY-STEP INSTRUCTIONS :

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
2. Cook the rigatoni in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and cook for 3–4 minutes, until the onion is softened and translucent.
4. Stir in the shredded chicken, marinara sauce, Italian seasoning, salt, and black pepper. Let the mixture simmer for about 5 minutes so the flavors meld.
5. In a large mixing bowl, combine the cooked rigatoni with the ricotta cheese and half of the shredded mozzarella. Mix until the pasta is evenly coated and the cheese is well distributed.
6. Pour the warm chicken and sauce mixture into the bowl with the pasta and cheeses. Toss gently until everything is thoroughly combined.
7. Transfer the mixture to the prepared 9×13-inch baking dish, spreading it into an even layer.
8. Sprinkle the remaining mozzarella cheese and the grated Parmesan evenly over the top.
9. Bake for 25–30 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown around the edges.
10. Remove from the oven and let the pasta bake rest for a few minutes to set. Garnish with fresh basil, if using, and serve warm.

HOW TO SERVE Cheesy Chicken Rigatoni

Serve this pasta bake hot from the oven. Let it sit for 5 minutes after baking so the cheese firms a bit and the sauce stops bubbling. Scoop portions onto plates and top with a little extra Parmesan or a sprinkle of fresh basil. Serve with a simple green salad or steamed vegetables to add a fresh contrast.

A crisp green salad with a light vinaigrette balances the rich cheese and tomato sauce.

STORAGE & FREEZING : Cheesy Chicken Rigatoni

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat portions in the microwave or in a 350°F oven until warmed through.

To freeze, cool the baked pasta completely. Wrap the baking dish tightly with foil or transfer portions to freezer-safe containers. Freeze for up to 2 months. To reheat from frozen, thaw in the fridge overnight and bake at 350°F for 20–30 minutes, or bake from frozen covered with foil for 45–55 minutes until hot. Add the last 10 minutes uncovered to re-brown the cheese.

SERVING SUGGESTIONS

• Serve with a simple mixed green salad and a light vinaigrette.
• Add a side of garlic bread or warm rolls to mop up the sauce.
• Pair with roasted or steamed green beans for a fresh side.
• For a bright contrast, squeeze a little lemon over the finished dish or add a small side of pickled vegetables.

If you want a crunchy fried chicken side, try the baked crunchy hot honey chicken for a spicy and sweet pairing.

VARIATIONS

• Make it spicy: add red pepper flakes or stir in a spoon of hot sauce.
• Add vegetables: stir in cooked spinach, roasted peppers, or mushrooms.
• Use different cheese: swap half the mozzarella for fontina or provolone for a different melt.
• Swap the sauce: use a vodka sauce or a tomato cream sauce for a richer dish.
• Make it lighter: use low-fat ricotta and less mozzarella, and add extra vegetables.

These small swaps keep the core method but change the final flavor to fit your taste.

FAQs

Q: Can I use another pasta shape?
A: Yes. Penne, ziti, or shells work well. Pick a shape that holds sauce.

Q: Do I have to use cooked chicken?
A: You should use cooked chicken. You can shred rotisserie chicken or cook chicken breasts, then shred and add them to the sauce.

Q: Can I skip the ricotta cheese?
A: Yes, you can skip it, but the bake will be less creamy. You can use cottage cheese or cream cheese as a substitute.

Q: Can I make this vegetarian?
A: Yes. Omit the chicken and add more vegetables, like mushrooms, zucchini, or eggplant, and use a meat-free marinara.

Q: How can I make this ahead for guests?
A: You can prepare the dish up to the baking step, cover it, and refrigerate for up to 24 hours. Bake when ready. (See more tips in the make-ahead section.)

MAKE-AHEAD TIPS FOR Cheesy Chicken Rigatoni

• Prepare the sauce and shred the chicken ahead. Mix the pasta with the cheeses and sauce, then cover and chill up to 24 hours before baking.
• If you make it ahead, allow the dish to sit at room temperature for 15–20 minutes before baking. This helps the bake heat evenly.
• For a frozen make-ahead meal, assemble in a freezer-safe dish, cover tightly, and freeze. Thaw in the fridge overnight before baking.
• If the top browns too quickly while baking from chilled, cover loosely with foil for the first 20 minutes, then uncover to brown.

These tips save time on a busy night and let you enjoy a hot meal with less work.

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