Description
This Cheesy Baked Chicken Rigatoni Pasta is a comforting Italian-inspired casserole that’s packed with tender chicken, creamy ricotta mixture, and layers of marinara and melted mozzarella cheese. With perfectly cooked rigatoni pasta baked to bubbly, cheesy perfection, it’s an ideal hearty meal for family dinners or special occasions.
Ingredients
Scale
Pasta and Cheese Mixture
- 16 ounces rigatoni pasta
- 1 large egg
- 16 ounces ricotta cheese (whole milk recommended)
- ¼ cup basil pesto
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
Chicken
- 1 ½ pounds chicken breast, cut into 1 ½-inch pieces
- 1 tablespoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Sauce and Topping
- 32 ounces marinara sauce, divided
- 1 ½ cups shredded mozzarella cheese
Instructions
- Prep: Preheat your oven to 375°F (190°C) and prepare all ingredients to get started smoothly.
- Cook Pasta: Boil rigatoni pasta until al dente according to package instructions, then drain and return to the pot to keep warm.
- Make Ricotta Mixture: In a bowl, whisk together the egg, ricotta cheese, basil pesto, grated Parmesan, salt, and pepper until fully combined and smooth.
- Season Chicken: In a separate bowl, toss the chicken breast pieces with Italian seasoning, garlic powder, salt, and black pepper evenly coating each piece.
- Cook Chicken: Heat olive oil over medium-high heat in a large skillet or pan. Add the seasoned chicken and cook until browned and cooked through, about 6-8 minutes, stirring occasionally.
- Combine Pasta and Chicken: Add the cooked chicken and 2 cups of marinara sauce to the pot with pasta. Stir thoroughly to combine all ingredients well.
- Assemble Casserole: Spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish. Pour the pasta and chicken mixture over it. Spoon 1 cup of marinara sauce on top of the pasta mixture.
- Add Ricotta and Cheese: Dollop the ricotta mixture evenly over the top of the marinara layer, then gently smooth it with a spoon. Sprinkle shredded mozzarella cheese evenly over the top.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 23-25 minutes, until the casserole is bubbly, and the cheese is melted and lightly browned.
- Rest and Serve: Remove from the oven and let the baked rigatoni stand for 5 minutes to set. Garnish with chopped parsley or fresh basil if desired, then serve warm.
Notes
- Cooking chicken pieces until fully browned ensures more flavor and proper doneness.
- Be careful not to overcook the pasta in the boiling step; al dente texture helps hold shape after baking.
- You can prepare the ricotta mixture and chicken ahead of time to save on prep.
- Substitute fresh basil for pesto if desired, or omit for a milder flavor.
- Letting the dish rest before serving helps it set and makes slicing easier.
- Use whole milk ricotta for best creamy texture and richness.
