Cheesy Garlic Chicken Rigatoni (Printable)
Hearty pasta casserole with chicken, rigatoni, and three-cheese garlic 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
# Steps:
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. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–7 minutes until fully cooked and lightly golden. Transfer to a plate.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and cook 1 minute until fragrant. Stir in flour and cook 1–2 minutes, stirring constantly to eliminate raw flour taste.
05 - Gradually whisk in milk and chicken broth, stirring continuously until smooth. Add Italian seasoning and red pepper flakes. Simmer 3–5 minutes until sauce thickens and coats the back of a spoon.
06 - Remove skillet from heat. Stir in mozzarella, cheddar, and Parmesan cheeses until completely melted and smooth.
07 - Add cooked chicken and rigatoni to the cheese sauce. Mix thoroughly until pasta and chicken are evenly coated.
08 - Transfer mixture to prepared baking dish. Spread evenly and top with remaining ½ cup mozzarella cheese.
09 - Bake 20–25 minutes until casserole is bubbly around edges and cheese topping is golden brown.
10 - Remove from oven. Garnish with chopped fresh parsley if desired. Let rest 5 minutes before serving to allow casserole to set.
# Expert Tips:
01 -
- The homemade cheese sauce comes together in minutes but tastes like it simmered all afternoon
- Leftovers reheat beautifully for lunch the next day, if there are any left
02 -
- Skip pre-shredded cheese because the anti-caking coating prevents it from melting smoothly
- The sauce thickens quickly off the heat, so remove it from the stove as soon as it coats the back of a spoon
03 -
- Grate your own cheese from blocks for the smoothest sauce texture and best melt
- Undercook the pasta by 1 to 2 minutes since it finishes cooking in the oven