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Homemade Baked Three-Cheese Chicken Rigatoni photo

Baked Three-Cheese Chicken Rigatoni

This Baked Three-Cheese Chicken Rigatoni is the ultimate cheesy, comforting weeknight dinner packed with tender chicken and a golden Parmesan crust.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound rigatoni pasta tubular pasta that holds sauce beautifully
  • 2 cups cooked, shredded chicken adds protein and heartiness
  • 1 cup ricotta cheese creamy and mild, balancing the sharper cheeses
  • 1 cup mozzarella cheese shredded, melts perfectly for that stretchy texture
  • 1 cup cheddar cheese shredded, offers a hint of sharpness and richness
  • 2 cups marinara sauce vibrant tomato base seasoned with herbs
  • 1 cup grated Parmesan cheese for topping and extra flavor
  • 2 cloves garlic minced, aromatic and flavorful foundation
  • 1 tablespoon olive oil to sauté garlic and add richness
  • 1 teaspoon dried basil classic Italian herb
  • 1 teaspoon dried oregano earthy and aromatic
  • salt and pepper to taste, essential seasoning
  • fresh parsley chopped, for garnish

Equipment

  • Large pot
  • Large skillet or sauté pan
  • Mixing bowl
  • Baking dish (9x13 inch recommended)
  • Wooden spoon or spatula
  • Cheese grater
  • Aluminum foil

Method
 

Directions: Baked Three-Cheese Chicken Rigatoni
  1. Set your oven to 375°F (190°C) to preheat. Lightly grease your 9x13-inch baking dish or spray it with non-stick cooking spray.
  2. Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until just al dente (usually about 1-2 minutes less than the full cooking time). Drain and set aside.
  3. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the marinara sauce, then stir in dried basil, oregano, salt, and pepper. Let it simmer gently for 3-5 minutes to marry the flavors.
  4. In a large mixing bowl, combine the cooked rigatoni, shredded chicken, ricotta, mozzarella, cheddar, and marinara sauce. Mix gently but thoroughly until all ingredients are evenly distributed.
  5. Transfer the pasta mixture into the prepared baking dish. Sprinkle the grated Parmesan evenly over the top for that golden, crispy finish.
  6. Cover the dish loosely with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and the top is beautifully browned.
  7. Let the baked rigatoni rest for 5 minutes before serving. Sprinkle with fresh chopped parsley for a pop of color and fresh flavor. Serve warm and enjoy!

Notes

  • Use penne or ziti pasta as a substitute if rigatoni is unavailable.
  • Swap shredded chicken with cooked ground turkey or plant-based alternatives for variation.
  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • Freeze portions in freezer-safe containers for up to 2 months; thaw overnight before reheating.
  • Warm leftovers covered in the oven or microwave for best results.