Description
This Cheesy Baked Chicken Rigatoni Pasta is a comforting Italian-American favorite featuring al dente rigatoni pasta combined with tender, seasoned chicken breast and a rich ricotta pesto mixture. Baked to perfection with layers of marinara sauce and melted mozzarella, this hearty casserole is perfect for family dinners or special gatherings.
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 and Cheese
- 32 ounces marinara sauce, divided
- 1 ½ cups shredded mozzarella cheese
Instructions
- Prep: Preheat your oven to 375°F (190°C). Cook the rigatoni pasta according to package instructions until al dente. Drain the pasta and return it to the pot to keep warm.
- Make Ricotta Mixture: In a medium bowl, combine the egg, ricotta cheese, basil pesto, grated Parmesan cheese, salt, and black pepper. Stir well until all ingredients are fully incorporated and smooth.
- Season Chicken: In a separate bowl, season the chicken breast pieces with Italian seasoning, garlic powder, salt, and black pepper, ensuring all pieces are evenly coated.
- Cook Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook until they are browned and cooked through, about 6-8 minutes, stirring occasionally to brown evenly.
- 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 thoroughly.
- Assemble the Dish: Spread 1 cup of marinara sauce evenly on the bottom of a 9×13 inch baking dish. Pour the pasta and chicken mixture over the sauce. Spoon the remaining 1 cup of marinara sauce on top. Dollop the ricotta mixture evenly over the marinara layer and smooth it gently with a spoon. Finally, sprinkle the shredded mozzarella cheese evenly on top.
- Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 23-25 minutes until the dish is bubbly and the cheese is melted and lightly browned on top.
- Rest and Serve: Remove the dish from the oven and allow it to stand for 5 minutes before serving. Optionally, garnish with fresh parsley or basil for added color and flavor.
Notes
- For best results, cook the pasta just until al dente, as it will continue cooking in the oven.
- You can substitute basil pesto with sun-dried tomato pesto for a different flavor.
- If you prefer a spicier dish, add crushed red pepper flakes to the chicken seasoning.
- Use whole milk ricotta cheese for a creamier texture; low-fat versions may affect the richness.
- Letting the dish rest after baking allows the flavors to meld and makes slicing easier.
