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Cheesy Chicken Rigatoni Bake
Maya

Cheesy Chicken Rigatoni Bake

This Cheesy Chicken Rigatoni Bake is the ultimate comfort food — tender pasta tossed with juicy seasoned chicken and smothered in a rich, creamy three-cheese sauce. Finished with a golden, bubbly topping for the perfect family dinner!
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb (450g) rigatoni pasta
  • 1.5 lb (680g) boneless, skinless chicken breast or thighs, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • salt and black pepper, to taste
  • 4 tablespoons (56g) unsalted butter
  • 4 cloves garlic, minced
  • 1/3 cup (40g) all-purpose flour
  • 4 cups (960ml) whole milk, warmed
  • 2 cups (480ml) low-sodium chicken broth, warmed
  • 1 teaspoon Dijon mustard
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1 pinch ground nutmeg
  • 3 cups (340g) sharp white cheddar cheese, shredded
  • 1 cup (100g) Parmesan cheese, grated
  • 4 oz (113g) cream cheese, cubed
  • salt and white pepper, to taste
  • 1 1/2 cups (170g) mozzarella cheese, shredded
  • 1/4 cup (25g) Parmesan cheese, grated (for topping)
  • 2 tablespoons fresh parsley, chopped, for garnish
  • 1/4 cup panko breadcrumbs (optional, mixed with 1 tbsp melted butter)

Equipment

  • Large pot
  • skillet
  • Whisk
  • Wooden spoon or spatula
  • 9x13-inch baking dish
  • Measuring cups and spoons
  • grater

Method
 

  1. Bring a large pot of salted water to a boil. Add rigatoni and cook for 2–3 minutes less than package instructions. Drain without rinsing.
  2. Pat chicken dry and season with salt, pepper, Italian seasoning, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5–7 minutes until golden and cooked through. Remove and set aside.
  3. In a large pot, melt butter over medium heat. Add minced garlic and cook 1 minute. Sprinkle flour and whisk for 1–2 minutes to form a roux.
  4. Gradually whisk in warm milk and chicken broth until smooth. Add Dijon mustard, onion powder, smoked paprika, and nutmeg. Simmer, stirring, until sauce thickens (5–8 minutes).
  5. Reduce heat to low. Stir in cheddar and parmesan a handful at a time until melted. Add cream cheese and stir until smooth. Season with salt and white pepper.
  6. Add cooked rigatoni and chicken to the cheese sauce. Fold together gently until fully coated.
  7. Preheat oven to 375°F (190°C). Transfer mixture to a 9×13-inch baking dish. Top with mozzarella, remaining parmesan, and optional buttered panko. Bake for 25–30 minutes until golden and bubbly. Garnish with parsley before serving.

Notes

For extra flavor, mix a little crushed red pepper into the sauce or add sautéed mushrooms or spinach. This dish freezes beautifully — just assemble, wrap tightly, and freeze up to 3 months. Reheat covered until hot and bubbly.