Cheesy Garlic Chicken Rigatoni (Print version)

Tender chicken and rigatoni in a creamy garlic cheese sauce, baked until golden and bubbly.

# Ingredient List:

→ 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 (optional)
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 (optional)

# How To Make It:

01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish.
02 - Cook the rigatoni in a large pot of salted boiling water until al dente. Drain and set aside.
03 - Season the diced chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until fully cooked and lightly golden, about 5–7 minutes. Transfer to a plate.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in the flour and cook for 1–2 minutes.
05 - Gradually whisk in the milk and chicken broth, stirring continuously until smooth. Add Italian seasoning and red pepper flakes if using. Simmer until the sauce thickens, about 3–5 minutes.
06 - Remove from heat. Stir in mozzarella, cheddar, and Parmesan cheeses until melted and smooth.
07 - Add the cooked chicken and rigatoni to the sauce. Mix until everything is evenly coated.
08 - Transfer the mixture to the prepared baking dish. Top with remaining mozzarella cheese.
09 - Bake for 20–25 minutes, or until the casserole is bubbly and the top is golden.
10 - Garnish with chopped fresh parsley, if desired. Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • Everything cooks in one pan before baking, meaning less cleanup and more flavor absorbed into every ingredient
  • The creamy garlic sauce clings to every ridged piece of rigatoni, so no bite is ever dry or bland
  • It reheats beautifully for lunch the next day, if you somehow have leftovers
02 -
  • Do not overcook the pasta in the boiling water phase, because it will continue cooking in the oven and nobody wants mushy rigatoni
  • Whisk the flour constantly when making the roux, because even small lumps will not disappear later and will ruin the smooth texture
  • Let the sauce cool slightly before tossing it with the pasta, which helps it cling better instead of sliding right off
03 -
  • Grate your own cheese instead of buying pre shredded bags, because the anti caking coating in store bought shredded cheese keeps it from melting smoothly
  • Let the casserole rest for the full 5 minutes before serving, because patience pays off with cleaner portions and better texture

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