Description
This Cheesy Baked Chicken Rigatoni Pasta is a comforting and flavorful Italian-inspired casserole featuring tender rigatoni pasta, juicy seasoned chicken, creamy ricotta cheese mixed with basil pesto and Parmesan, all baked under a melty mozzarella topping in a rich marinara sauce. Perfectly baked to bubbly, golden perfection, it makes a satisfying main dish for family dinners or entertaining guests.
Ingredients
Scale
Pasta
- 16 ounces rigatoni pasta
Ricotta Mixture
- 1 large egg
- 16 ounces ricotta cheese (whole milk recommended)
- ¼ cup basil pesto
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
Chicken
- 1 ½ pounds chicken breast, cut into 1 ½-inch pieces
- 1 tablespoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Sauce & Cheese
- 32 ounces marinara sauce, divided
- 1 ½ cups shredded mozzarella cheese
Instructions
- Prep: Gather and prepare all ingredients. Preheat the oven to 375°F (190°C).
- Cook Pasta: Cook rigatoni pasta in boiling salted water until al dente according to package instructions. Drain well and return to the pot.
- Make Ricotta Mixture: In a medium bowl, combine the egg, ricotta cheese, basil pesto, grated Parmesan cheese, salt, and black pepper. Mix until smooth and well blended.
- Season Chicken: In a separate bowl, toss the chicken pieces with Italian seasoning, garlic powder, salt, and black pepper until evenly coated.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook until browned and cooked through, about 5-7 minutes.
- Combine Pasta and Chicken: Add the cooked chicken and 2 cups of marinara sauce to the pot with the rigatoni pasta. Stir gently to combine all ingredients evenly.
- Assemble Casserole: Spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish. Pour the pasta and chicken mixture evenly over the sauce. Spoon 1 cup of marinara sauce evenly over the pasta. Dollop spoonfuls of the ricotta mixture across the top and smooth with the back of a spoon. Sprinkle shredded mozzarella cheese evenly over the entire dish.
- Bake: Cover the baking dish with aluminum foil and place in the preheated oven. Bake for 23-25 minutes until the casserole is bubbly and the cheese is melted and lightly golden brown.
- Rest and Serve: Remove from oven and let the dish rest for 5 minutes before serving. Optionally garnish with fresh parsley or basil for added color and freshness.
Notes
- For best results, cook the pasta al dente to avoid over-softening during baking.
- Whole milk ricotta provides a creamier texture; part-skim can be used as a lighter alternative.
- Adjust seasoning in the ricotta and chicken to taste before assembling.
- Leftovers can be refrigerated up to 3 days and reheated in the oven or microwave.
- Garnish with fresh herbs such as basil or parsley for an extra burst of flavor and color.
