This Chicken Rigatoni Pasta Bake is a warm and comforting dish. It’s packed with tender chicken, cheesy goodness, and a rich tomato sauce that will make your taste buds dance!
I love how easy this recipe is—just mix everything together, pop it in the oven, and let the magic happen. Perfect for busy nights when you want something tasty without the fuss!
Key Ingredients & Substitutions
Rigatoni Pasta: Rigatoni holds sauce really well and adds great texture. If you don’t have it, penne or ziti would work nicely too!
Chicken Breast: I often use rotisserie chicken when I’m short on time. Leftover chicken or even turkey can also be a great substitute.
Mushrooms: These add a lovely earthy flavor. If you’re not a fan, you could replace them with spinach, bell peppers, or zucchini for a different twist.
Marinara Sauce: I love using homemade sauce for fresh taste, but store-bought works in a pinch! You can also opt for a white sauce for a creamy version.
Cheese: Mozzarella gives you that gooey goodness, while Parmesan adds a salty touch. Don’t hesitate to mix in any cheese you love, like cheddar orFontina!
How Can I Cook the Chicken Perfectly?
Cooking the chicken right is key to making this dish shine. The trick is to avoid overcooking, which can make it dry.
- Start by seasoning the chicken with salt, pepper, and half of the Italian seasoning before cooking.
- Cook it in a hot skillet with olive oil for about 6-8 minutes, stirring occasionally for even browning.
- Remove it from the heat as soon as it turns golden and is no longer pink in the center. It will continue to cook as it bakes.
How to Make Chicken Rigatoni Pasta Bake
Ingredients You’ll Need:
- 12 oz rigatoni pasta
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tbsp olive oil
- 8 oz mushrooms, sliced
- 3 cups marinara sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp dried Italian seasoning
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This Chicken Rigatoni Pasta Bake will take about 10 minutes to prep, plus around 25-30 minutes to cook in the oven. In total, you’re looking at about 40 minutes for a delicious homemade dish that’s perfect for gatherings or cozy dinners at home!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will make sure it’s nice and hot when you’re ready to bake the dish!
2. Cook the Pasta:
In a large pot, bring salted water to a boil. Add the rigatoni pasta and cook it according to the package instructions until it’s al dente. Once it’s done, drain the pasta and set it aside for later.
3. Prepare the Chicken:
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the chicken pieces to the skillet. Season it with salt, pepper, and half of the Italian seasoning. Cook the chicken for about 6-8 minutes until it’s browned and cooked through. Once it’s done, remove it from the skillet and set it aside.
4. Sauté the Vegetables:
In the same skillet, add a bit more olive oil if needed. Add the minced garlic and sauté it for about 30 seconds until fragrant. Then, add the sliced mushrooms and cook them until they’re tender and golden, which should take around 5 minutes.
5. Combine Everything:
Return the cooked chicken to the skillet and pour in the marinara sauce along with the remaining Italian seasoning. Stir everything together and let it simmer for 2-3 minutes. This will help the flavors meld together beautifully.
6. Mix with Pasta:
Now it’s time to combine the pasta! Gently mix the cooked rigatoni with the chicken and sauce mixture, ensuring every piece of pasta is coated.
7. Transfer to Baking Dish:
Pour the pasta and sauce mixture into a baking dish or an oven-safe skillet. Make sure it’s spread evenly.
8. Add the Cheese:
Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top. This is where the magic happens—cheesy goodness!
9. Bake:
Place your baking dish in the preheated oven and bake for 20-25 minutes. You’ll know it’s done when the cheese is melted, bubbly, and slightly golden.
10. Garnish and Serve:
Once baked, carefully remove the dish from the oven. Sprinkle with chopped fresh parsley for a touch of color and freshness. Then, serve it hot and enjoy your cozy Chicken Rigatoni Pasta Bake!
Dig in and enjoy the warmth and flavor of this delightful dish!
Can I Use Different Pasta for This Recipe?
Absolutely! While rigatoni is ideal for holding sauce, you can substitute with penne, ziti, or even farfalle if that’s what you have on hand. Just keep an eye on cooking times if you use a different pasta shape!
What If I Don’t Have Marinara Sauce?
If you’re out of marinara sauce, you can use any tomato-based pasta sauce, or even a white sauce for a creamy variation. If you’re feeling adventurous, a homemade blend of crushed tomatoes with Italian herbs will work just fine!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven or microwave, adding a splash of water if it seems dry.
Can I Make This Pasta Bake Ahead of Time?
Yes, you can! Prepare the dish up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When you’re ready to bake, just pop it in the oven and add a few extra minutes to the cooking time to ensure it’s heated through.
