Cheesy Garlic Chicken Rigatoni (Print View)
Tender chicken and rigatoni baked in a rich, creamy garlic cheese sauce until golden and bubbly.
# What You'll Need:
→ Pasta
01 - 14 oz rigatoni pasta
→ Chicken
02 - 1.1 lbs boneless, skinless chicken breasts, diced
03 - 1 tsp salt
04 - ½ 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 - ½ tsp crushed red pepper flakes
13 - 1 cup shredded mozzarella cheese
14 - 1 cup shredded sharp cheddar cheese
15 - ½ cup grated Parmesan cheese
→ Topping
16 - ½ cup shredded mozzarella cheese
17 - 2 tbsp chopped fresh parsley
# How to Make:
01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package directions. Drain well and set aside.
03 - Season diced chicken with 1 tsp salt and ½ tsp black pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook until golden and cooked through, 5–7 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 whisk constantly for 1–2 minutes to cook out the raw flour taste.
05 - Slowly whisk in whole milk and chicken broth, stirring until smooth. Add Italian seasoning and red pepper flakes. Simmer over medium heat, whisking frequently, until sauce thickens enough to coat the back of a spoon, 3–5 minutes.
06 - Remove skillet from heat. Stir in mozzarella, cheddar, and Parmesan cheeses until completely melted and smooth.
07 - Add cooked chicken and rigatoni to the cheese sauce. Fold gently until pasta and chicken are evenly coated.
08 - Transfer mixture to the prepared baking dish. Spread evenly and top with remaining ½ cup mozzarella cheese.
09 - Bake for 20–25 minutes until the sauce is bubbly around the edges and the cheese topping is golden brown.
10 - Remove from oven and let rest for 5 minutes to set. Garnish with chopped fresh parsley before serving.
# Expert Suggestions:
01 -
- The homemade cheese sauce is infinitely better than anything from a jar, and it comes together in minutes
- Everything bakes in one dish so you get maximum flavor with minimum cleanup
02 -
- Don't overcook the pasta in the boiling water since it will continue cooking in the oven
- Remove the sauce from heat before adding cheese to prevent it from separating and becoming grainy
03 -
- Grate your own cheese instead of buying pre shredded for the smoothest sauce
- Warm your milk slightly before adding it to the roux to help it incorporate faster