Creamy Baked Chicken Rigatoni for a Comforting Dinner
This dish combines al dente rigatoni pasta with succulent chicken, enveloped in a rich and creamy sauce that is sure to satisfy any palate.
Equipment
- Large Pot
- Large Skillet
- Baking Dish
Ingredients
Pasta
- 12 ounces Rigatoni Pasta Cooked al dente.
Chicken
- 2 cups Cooked Chicken Breast Shredded or diced.
Sauce
- 1 cup Heavy Cream For a creamy consistency.
- 1 cup Shredded Cheddar Cheese For topping.
- 2 cloves Garlic Minced.
- 1 medium Onion Finely chopped.
- 1 tablespoon Olive Oil For sautéing.
- 1 cup Chicken Broth For moisture.
- 1 teaspoon Italian Seasoning For flavor.
Seasoning
- to taste Salt
- to taste Pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, bring salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes.
- Add the minced garlic and sauté for an additional minute.
- Stir in the cooked chicken breast and heat through for about 2 minutes.
- Pour in the heavy cream and chicken broth, stirring to combine. Allow to simmer on low heat.
- Add the Italian seasoning, salt, and pepper. Adjust seasoning as needed.
- Fold in the cooked rigatoni, ensuring it is thoroughly coated. Add reserved pasta water if needed.
- Transfer the mixture to a greased 9x13 inch baking dish. Spread evenly.
- Sprinkle shredded cheddar cheese over the top.
- Bake for 25–30 minutes or until the cheese is golden and bubbly.
- Let cool for 5 minutes before serving. Garnish with fresh herbs if desired.
Notes
For variations, consider adding vegetables or different cheeses.