Cheesy Garlic Chicken Rigatoni (Printable)
Tender chicken and rigatoni smothered in a creamy garlic cheese sauce, baked until golden and bubbly.
# What You'll Need:
→ Pasta
01 - 14 oz rigatoni pasta
→ Chicken
02 - 1.1 lbs boneless, skinless chicken breasts, diced
03 - 1 tsp salt
04 - ½ tsp black pepper
05 - 1 tbsp olive oil
→ Sauce
06 - 3 tbsp unsalted butter
07 - 4 cloves garlic, minced
08 - 3 tbsp all-purpose flour
09 - 2 cups whole milk
10 - 1 cup chicken broth
11 - 1 tsp Italian seasoning
12 - ½ tsp crushed red pepper flakes
13 - 1 cup shredded mozzarella cheese
14 - 1 cup shredded sharp cheddar cheese
15 - ½ cup grated Parmesan cheese
→ Topping
16 - ½ cup shredded mozzarella cheese
17 - 2 tbsp chopped fresh parsley
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Bring a large pot of salted water to boil. Cook rigatoni until al dente according to package directions. Drain well and set aside.
03 - Season diced chicken with salt and pepper, tossing to coat evenly.
04 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook until fully cooked through and lightly golden, about 5–7 minutes. Transfer to a plate.
05 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Sprinkle flour over butter and whisk constantly for 1–2 minutes to cook out raw flour taste.
06 - Gradually whisk in whole milk and chicken broth, stirring continuously to prevent lumps. Add Italian seasoning and red pepper flakes. Simmer until sauce thickens enough to coat the back of a spoon, about 3–5 minutes.
07 - Remove skillet from heat. Stir in mozzarella, cheddar, and Parmesan cheeses until completely melted and sauce is smooth and creamy.
08 - Add cooked chicken and drained rigatoni to the cheese sauce. Fold together gently until pasta and chicken are evenly coated.
09 - Transfer mixture to prepared baking dish, spreading evenly. Sprinkle remaining ½ cup mozzarella cheese over the top.
10 - Bake for 20–25 minutes until cheese is melted and bubbly, and top is golden brown.
11 - Remove from oven and let rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
# Helpful Tips:
01 -
- Everything cooks in one pan before hitting the oven, meaning minimal cleanup and maximum flavor development
- The creamy garlic sauce clings to every ridged piece of rigatoni, ensuring no bite is left uncoated
- It feeds a crowd with zero stress, perfect for those nights when everyone gathers around your table
02 -
- Don't skip letting the sauce simmer long enough to thicken, or you'll end up with a watery casserole that never sets properly
- Grating your own cheese makes a massive difference, pre-shredded cheese contains anti-caking agents that prevent smooth melting
- The casserole can be assembled up to 24 hours ahead and refrigerated, just add 5–10 minutes to the baking time if baking cold
03 -
- Salt your pasta water generously, it's the only opportunity to season the rigatoni itself
- Room temperature ingredients blend more smoothly into the sauce, so take your milk and broth out while you prep everything else