Cheesy Garlic Chicken Rigatoni (Printable)
Tender chicken and rigatoni in rich garlic cheese sauce, baked until golden and bubbly.
# What You 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
# How To Make It:
01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package directions. Drain well and set aside.
03 - Season diced chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until fully cooked through and lightly golden, about 5–7 minutes. Transfer to a plate and set aside.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Sprinkle in flour and cook, stirring constantly, for 1–2 minutes to form a roux.
05 - Gradually whisk in milk and chicken broth, stirring continuously until smooth and no lumps remain. Add Italian seasoning and red pepper flakes. Simmer until sauce thickens and coats the back of a spoon, about 3–5 minutes.
06 - Remove skillet from heat. Stir in mozzarella, cheddar, and Parmesan cheeses until completely melted and sauce is smooth and creamy.
07 - Add cooked chicken and drained rigatoni to the cheese sauce. Fold gently until pasta and chicken are evenly coated.
08 - Transfer mixture to the prepared baking dish. Spread evenly and top with remaining ½ cup mozzarella cheese.
09 - Bake for 20–25 minutes until cheese is melted and bubbly, and top is golden brown.
10 - Remove from oven and let casserole rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
# Expert Tips:
01 -
- The three cheese blend creates an incredibly rich sauce that clings perfectly to every piece of rigatoni
- Everything comes together in one baking dish, making cleanup almost as easy as the cooking itself
- The leftovers somehow taste even better the next day, if there are any
02 -
- Do not skip the step of removing the sauce from heat before adding cheese, high heat can make cheese separate and turn grainy
- Undercook your pasta by at least 2 minutes, it will finish in the oven and nobody wants mushy rigatoni
03 -
- Grate your own cheese instead of buying pre-shredded, it melts so much better
- Room temperature ingredients prevent the sauce from breaking and ensure smooth results