Cheesy Chicken Rigatoni – Indulge in the irresistible combination of tender chicken, al dente rigatoni, and a luscious cheese sauce with our Creamy Cheesy Chicken Rigatoni recipe. This dish is the epitome of comfort food, offering a satisfying blend of flavors and textures that will leave you craving more. Whether you’re looking for a hearty weeknight dinner or a crowd-pleasing potluck dish, this recipe is sure to impress. Get ready to dive into a creamy and cheesy pasta experience that will warm your heart and tantalize your taste buds.
I can’t help but share the excitement that this Cheesy Chicken Rigatoni recipe has brought to my little family. It all started on a cozy Sunday evening when I decided to surprise my husband with a homecooked meal that would make his taste buds dance. As he walked through the door, the aroma of the creamy cheese sauce wafted through the air, immediately piquing his curiosity. With each bite, his eyes lit up, and a smile spread across his face. It was a magical moment as he declared this dish as the best he had ever tasted. Since then, this recipe has become a cherished favorite in our household, making appearances on special occasions and lazy Sunday afternoons alike. I can’t wait for you to experience the same joy and satisfaction that it brings to our family table.
Why This Cheesy Chicken Rigatoni Recipe Will Win You Over?
- A harmonious blend of tender chicken, perfectly cooked rigatoni, and a creamy cheese sauce.
- The cheese sauce, made with a combination of cheese soup, evaporated milk, and cream, creates a velvety smooth texture that envelops every bite.
- The addition of minced garlic adds a subtle, yet delightful, kick of flavor to the dish.
- A generous amount of shredded mozzarella and parmesan cheese sprinkled on top creates a golden, gooey crust that adds a delectable cheesy dimension.
- This recipe is versatile and can easily be doubled or halved to suit your needs, making it perfect for both intimate dinners and large gatherings.
Ingredients:
- 12 oz. (340g) rigatoni pasta
- 4 cups (560g) cooked chopped chicken
- 1 can (10.75 oz. / 305g) cream of chicken soup
- 1 cup (113g) shredded mozzarella cheese
- ¼ cup (28g) parmesan cheese
Cheese Sauce:
- 1 can (10.75 oz. / 305g) cheese soup
- 1 can (5 oz. / 142g) evaporated milk
- 1 ¼ cups (296ml) heavy cream
- 2 tsp minced garlic
- 1 cup (113g) shredded mozzarella cheese
- ½ cup (56g) parmesan cheese
- ¼ tsp black pepper
Directions:
Preheat your oven to 350ºF (175ºC) and lightly spray a 9×13-inch (23x33cm) baking dish with cooking spray.
Cook the rigatoni pasta according to the package directions. Drain well.
In a large saucepan, combine the cheese soup, evaporated milk, heavy cream, and minced garlic. Cook over medium-high heat until the sauce comes to a boil. Reduce the heat and simmer for 5 to 7 minutes, or until the sauce thickens. Remove from heat and stir in the shredded mozzarella cheese, parmesan cheese, and black pepper.
In a large bowl, combine the cooked pasta, chopped chicken, cream of chicken soup, and cheese sauce. Mix well to ensure everything is evenly coated.
Spoon the pasta mixture into the prepared baking dish. Sprinkle the remaining 1 cup of shredded mozzarella cheese and ¼ cup of parmesan cheese on top.
Bake the casserole uncovered for 45 minutes, or until it is bubbly and the cheese is golden brown.
Notes:
- Feel free to customize this recipe by adding your favorite vegetables or spices to the dish. Broccoli, bell peppers, or even some red pepper flakes can add a delicious twist.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave for a quick and satisfying meal.
In conclusion, our Creamy Cheesy Chicken Rigatoni recipe is a culinary masterpiece that combines the comforting flavors of tender chicken, al dente rigatoni, and a velvety cheese sauce. It’s a dish that has captured the hearts and taste buds of my family, becoming a beloved staple in our home. The creamy texture, the cheesy crust, and the delightful marriage of flavors make every bite a moment of pure bliss.
Whether you’re cooking for your loved ones or preparing a meal for a special occasion, this recipe is sure to impress and satisfy. Its versatility allows you to customize it with your favorite vegetables or spices, adding your personal touch to the dish. And let’s not forget about the convenience factor – with simple ingredients and straightforward instructions, you can have a mouthwatering, homemade meal on the table in no time.
So, why wait? Treat yourself and your loved ones to a comforting and delicious experience with our Creamy Cheesy Chicken Rigatoni. From the first forkful to the last, this dish will bring joy, warmth, and a sense of togetherness to your dining table. Get ready to savor the goodness, create beautiful memories, and enjoy the wonderful journey of food that brings us all closer.
FAQs
Can I use a different type of pasta?
Absolutely! While rigatoni works wonderfully in this recipe, you can experiment with other pasta shapes like penne or fusilli.
Can I use leftover rotisserie chicken?
Yes! Using cooked chopped chicken, whether it’s from a rotisserie chicken or leftovers, is a convenient and flavorful option.
Can I freeze this dish?
Yes, you can freeze this Cheesy Chicken Rigatoni for later. Prepare the dish as instructed, let it cool completely, and then cover tightly with plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven.
Can I substitute the heavy cream with a lighter alternative?
While heavy cream contributes to the richness of the dish, you can use half-and-half or whole milk for a lighter version. However, keep in mind that the sauce may be slightly less creamy.
How can I make this recipe vegetarian?
To make this dish vegetarian, you can omit the chicken and use vegetable broth or cream of mushroom soup instead of cream of chicken soup. Additionally, you can add your favorite meatless protein alternatives like tofu or tempeh.
Cheesy Chicken Rigatoni
Ingredients
- 12 oz. 340g rigatoni pasta
- 4 cups 560g cooked chopped chicken
- 1 can 10.75 oz. / 305g cream of chicken soup
- 1 cup 113g shredded mozzarella cheese
- ¼ cup 28g parmesan cheese
Cheese Sauce:
- 1 can 10.75 oz. / 305g cheese soup
- 1 can 5 oz. / 142g evaporated milk
- 1 ¼ cups 296ml heavy cream
- 2 tsp minced garlic
- 1 cup 113g shredded mozzarella cheese
- ½ cup 56g parmesan cheese
- ¼ tsp black pepper
Instructions
- Preheat your oven to 350ºF (175ºC) and lightly spray a 9x13-inch (23x33cm) baking dish with cooking spray.
- Cook the rigatoni pasta according to the package directions. Drain well.
- In a large saucepan, combine the cheese soup, evaporated milk, heavy cream, and minced garlic. Cook over medium-high heat until the sauce comes to a boil. Reduce the heat and simmer for 5 to 7 minutes, or until the sauce thickens. Remove from heat and stir in the shredded mozzarella cheese, parmesan cheese, and black pepper.
- In a large bowl, combine the cooked pasta, chopped chicken, cream of chicken soup, and cheese sauce. Mix well to ensure everything is evenly coated.
- Spoon the pasta mixture into the prepared baking dish. Sprinkle the remaining 1 cup of shredded mozzarella cheese and ¼ cup of parmesan cheese on top.
- Bake the casserole uncovered for 45 minutes, or until it is bubbly and the cheese is golden brown.
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