Cheesy Chicken Rigatoni

When comfort food calls, nothing satisfies quite like a bubbling, golden tray of Cheesy Chicken Rigatoni. This baked pasta dish hits all the right notes—tender rigatoni, juicy chicken, and a trio of gooey, melty cheeses all wrapped in a luscious homemade cream sauce. It’s hearty, flavorful, and the perfect centerpiece for a weeknight dinner or family gathering.

The recipe begins with a simple roux-based white sauce, enriched with milk and optionally a splash of heavy cream for that extra indulgent touch. From there, mozzarella provides stretch, cheddar adds depth, and Parmesan brings its signature salty sharpness. Italian seasoning and garlic infuse the sauce with an herby warmth that perfectly complements the chicken and pasta.

Rigatoni is the ideal choice here—its ridged surface and hollow shape are made for holding onto all that creamy, cheesy goodness. Combined with tender cooked chicken, the result is a filling, protein-rich bake that comes together quickly and satisfies deeply. Baking it until bubbly and golden ensures that irresistible top layer of browned cheese that everyone fights over.

This dish is versatile too. You can toss in leftover rotisserie chicken, add vegetables like spinach or mushrooms, or spice it up with crushed red pepper. It also stores and reheats well, making it a great make-ahead option for busy schedules or meal prepping.

Whether you’re cooking for your family or serving guests, Cheesy Chicken Rigatoni is a crowd-pleasing, soul-warming classic you’ll turn to again and again.

Servings: 6
Ready in: 40 minutes

Ingredients :

• 12 oz rigatoni pasta
• 2 cups cooked chicken, shredded or cubed
• 2 tbsp butter
• 3 cloves garlic, minced
• 2 tbsp flour
• 2 cups milk
• 1/2 cup heavy cream (optional, for extra richness)
• 1 1/2 cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan
• 1/2 tsp Italian seasoning
• Salt and pepper to taste
• Optional: chopped parsley for garnish

Instructions :

1. Cook pasta: Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Drain and set aside.
2. Make the roux: In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Sprinkle in the flour and stir constantly for 1 minute to form a roux.
3. Add dairy: Gradually whisk in the milk and heavy cream, stirring continuously to avoid lumps. Simmer for 5–6 minutes, or until the sauce thickens slightly.
4. Add cheese and seasonings: Lower the heat and stir in mozzarella, cheddar, Parmesan, Italian seasoning, salt, and pepper. Mix until the cheeses melt and the sauce is smooth and creamy.
5. Combine: Add the cooked pasta and chicken to the cheese sauce, stirring gently to coat everything evenly.
6. Bake: Transfer the mixture to a greased 9×13-inch baking dish. Top with additional cheese if desired. Bake at 375°F (190°C) for 15–20 minutes, or until the top is golden and bubbly.
7. Serve: Garnish with chopped parsley and serve hot.

Variations :

• Spicy Twist: Add 1/2 tsp red pepper flakes or diced jalapeños for a kick.
• Veggie Add-ins: Mix in sautéed spinach, mushrooms, or steamed broccoli for added nutrition.
• BBQ Flavor: Swap the Italian seasoning for a touch of smoked paprika and drizzle of BBQ sauce for a Southern-style spin.
• Low-Carb Swap: Use cooked spaghetti squash or a keto pasta alternative to lighten the dish.

Tips :

• Make-Ahead Friendly: Assemble the dish and refrigerate up to 24 hours before baking. Add 5–10 minutes extra to the bake time if cold.
• Cheese Options: Monterey Jack, provolone, or Gouda also work beautifully in this dish.
• Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave with a splash of milk for creaminess.
• Freezer Tip: This pasta bake freezes well. Cool completely, wrap tightly, and freeze for up to 2 months.