Cheesy Garlic Chicken Rigatoni (Printable)
Hearty pasta casserole with chicken, rigatoni, and three cheeses in a creamy garlic sauce.
# What You Need:
→ Pasta
01 - 14 oz rigatoni pasta
→ Chicken
02 - 1.1 lbs boneless, skinless chicken breasts, diced
03 - 1 tsp salt
04 - 0.5 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 - 0.5 tsp crushed red pepper flakes
13 - 1 cup shredded mozzarella cheese
14 - 1 cup shredded sharp cheddar cheese
15 - 0.5 cup grated Parmesan cheese
→ Topping
16 - 0.5 cup shredded mozzarella cheese
17 - 2 tbsp chopped fresh parsley
# Steps:
01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Boil rigatoni in a large pot of salted water until al dente according to package directions. Drain thoroughly 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, approximately 5 to 7 minutes. Transfer to a plate.
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 to 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 enough to coat the back of a spoon, about 3 to 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. Mix thoroughly until pasta and chicken are evenly coated.
08 - Transfer mixture to the prepared baking dish, spreading evenly. Sprinkle remaining 0.5 cup mozzarella cheese over the top.
09 - Bake for 20 to 25 minutes until casserole is bubbly around edges and cheese topping is golden brown.
10 - Remove from oven and let casserole rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
# Expert Advice:
01 -
- The sauce comes together faster than you think and tastes like it simmered all day
- Leftovers reheat beautifully for lunch the next day, if they last that long
02 -
- Pre shred your own cheese instead of buying bags of pre shredded cheese, which contain anti caking agents that prevent smooth melting
- The sauce will seem thin when you first combine it with the pasta, but it thickens beautifully in the oven
03 -
- Rotisserie chicken works perfectly here and saves about 15 minutes of active cooking time
- Let the casserole rest for at least 5 minutes before serving, or the sauce will be too runny