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Close-up of creamy baked pasta with chicken, spinach, melted cheese, and herbs, being served with a gray spoon.
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Cheesy Chicken Rigatoni

Cheesy chicken rigatoni is a baked pasta dish with tender chicken, rigatoni, and a velvety Alfredo-style cheese sauce made from scratch. A roux base, cream cheese, and three kinds of cheese make this dish thick, creamy, and oven-stable for a satisfying weeknight dinner.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American
Servings: 6 servings
Calories: 914kcal
Author: Wendy

Equipment

  • large pot
  • colander
  • large skillet
  • 9x13 inch baking dish
  • whisk
  • box grater

Ingredients

  • 12 ounces rigatoni pasta
  • 2 tablespoons olive oil
  • 2 boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 3 tablespoons butter
  • 1 small yellow onion finely diced
  • 4 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup heavy cream
  • 2 cups shredded mozzarella cheese divided
  • 1 cup shredded cheddar cheese
  • ½ cup grated Parmesan cheese
  • 8 ounces cream cheese softened
  • 2 cups fresh spinach optional
  • 2 tablespoons fresh parsley chopped, for garnish

Instructions

  • Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.
  • Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until just al dente. Drain and set aside.
  • Heat the olive oil in a large skillet over medium heat. Season the chicken pieces with salt, pepper, garlic powder, and Italian seasoning. Cook until browned and cooked through, about 6 to 8 minutes. Remove from the skillet and set aside.
    Cubed chicken cooking in a skillet with oil, surrounded by bowls of shredded cheese, fresh spinach, milk, and other ingredients on a white surface.
  • In the same skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for 30 seconds.
    A white pan with sautéed diced onions sits surrounded by bowls of shredded cheese, spinach leaves, milk, and oil on a white surface.
  • Whisk in the flour and cook for 1 minute, stirring constantly. Slowly whisk in the milk and heavy cream until the mixture is smooth and no lumps remain.
    A white pan with sautéed onions and flour, surrounded by bowls of shredded cheese, spinach, milk, and oil on a white surface.
  • Add the cream cheese, Parmesan, 1 cup of mozzarella, and the cheddar. Stir over medium-low heat until everything is melted and the sauce is smooth and creamy.
    A white skillet filled with a creamy sauce, shredded cheese, and cream cheese blocks. Surrounding bowls contain shredded cheese, spinach leaves, and olive oil.
  • Return the cooked chicken to the skillet. If using spinach, add it now and stir until wilted, about 1 to 2 minutes.
    A white skillet filled with creamy sauce and topped with fresh spinach leaves, next to a bowl of grated cheese and a partially visible lemon slice on a white surface.
  • Add the drained rigatoni to the skillet and toss until evenly coated in the cheese sauce.
    A white skillet filled with uncooked rigatoni pasta on top of creamy sauce, beside a bowl of grated cheese and a small dish with a lemon slice.
  • Transfer the pasta mixture to the prepared baking dish and spread it evenly. Sprinkle the remaining 1 cup of mozzarella over the top.
    A white rectangular baking dish filled with an unbaked casserole topped with shredded cheese, shot from above.
  • Bake uncovered for 15 to 20 minutes, until the top is bubbly and lightly golden. Garnish with chopped parsley before serving.
    A baked pasta casserole with a golden, melted cheese topping in a white rectangular dish, surrounded by some uncooked pasta, garlic, and fresh herbs on a light surface.

Notes

  • Cook the rigatoni just to al dente since it will continue to cook in the oven.
  • Soften the cream cheese before adding it to ensure a smooth sauce.
  • Shred your own cheese from a block for the best melt.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving: 1Serving | Calories: 914kcal | Carbohydrates: 58g | Protein: 38g | Fat: 59g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 187mg | Sodium: 1153mg | Potassium: 650mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2979IU | Vitamin C: 7mg | Calcium: 601mg | Iron: 2mg