Description
This Cheesy Chicken Rigatoni is a creamy, comforting baked pasta dish featuring tender cooked chicken, rigatoni pasta, and a rich homemade cheese sauce made with cream soups, evaporated milk, heavy cream, and a blend of mozzarella and parmesan cheeses. Perfect for family dinners, it bakes to bubbly, golden perfection in just over an hour.
Ingredients
Scale
Pasta & Chicken
- 12 oz Rigatoni (approximately 4-1/2 cups dry)
- 4 cups cooked chopped chicken
Cheese Sauces
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup
- 1 (10.5-oz) can cheese soup
- 1 (5-oz) can evaporated milk
- 1¼ cups heavy cream
- 2 tsp minced garlic
- 1 cup shredded mozzarella cheese (for sauce)
- ¼ cup parmesan cheese (for sauce)
Topping
- 1 cup shredded mozzarella cheese (for topping)
- ½ cup parmesan cheese (for topping)
- ¼ tsp black pepper
- Cooking spray (for greasing the pan)
Instructions
- Preheat Oven and Prepare Pan. Preheat your oven to 350ºF (175ºC). Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking and make cleanup easier.
- Cook Pasta. Boil the rigatoni pasta according to the package directions until al dente. Once cooked, drain thoroughly to remove all water.
- Make the Cheese Sauce. In a large saucepan over medium-high heat, combine the cheese soup, evaporated milk, heavy cream, and minced garlic. Bring the mixture to a boil, then reduce heat and simmer for 5 to 7 minutes, stirring occasionally until the sauce thickens slightly. Remove from heat and stir in 1 cup shredded mozzarella, ¼ cup parmesan cheese, and ¼ teaspoon black pepper until the cheese melts and the sauce is smooth.
- Combine Ingredients. In a large bowl, mix together the cooked rigatoni, chopped cooked chicken, the can of cream of chicken soup, and the prepared cheese sauce. Stir until everything is evenly coated.
- Assemble the Casserole. Spoon the pasta and chicken mixture into the prepared baking dish. Evenly sprinkle the top with the remaining 1 cup shredded mozzarella cheese and ½ cup parmesan cheese to create a cheesy crust.
- Bake. Bake the casserole uncovered in the preheated oven for 45 minutes, or until the sauce is bubbly and the cheese topping turns golden brown. Remove from oven and let it cool slightly before serving.
Notes
- For extra flavor, add some chopped fresh herbs like parsley or basil to the cheese sauce or as garnish after baking.
- If you prefer a spicier dish, add a pinch of red pepper flakes when making the cheese sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- You can substitute rotini or penne pasta if rigatoni is unavailable, but cooking times may vary slightly.
- To lighten the dish, you can use half-and-half instead of heavy cream, but the sauce will be a bit less rich.
