Cheesy Chicken Rigatoni – Indulge in the ultimate comfort food experience with our Cheesy Chicken Rigatoni recipe. This delectable dish combines tender rigatoni pasta, succulent chicken, and a creamy cheese sauce that will leave you craving more. Whether you’re looking for a quick weeknight meal or a crowd-pleasing dinner option, this recipe is guaranteed to satisfy your taste buds. Get ready to enjoy a cheesy, hearty, and utterly delicious meal that will warm your heart and bring joy to your table.
Picture this: the aroma of savory chicken and melting cheese wafting through the air, filling your home with a sense of warmth and anticipation. In my household, the Cheesy Chicken Rigatoni has become an absolute favorite, loved by my husband and our little family. It all started on a chilly evening when I decided to surprise them with a new recipe. As they took their first bites, their eyes widened with delight, and the silence was broken by exclamations of pure satisfaction. Since then, this dish has earned a special place in our hearts and our weekly meal rotation. It’s the kind of recipe that brings us together, creating cherished moments and unforgettable flavors.
Why This Cheesy Chicken Rigatoni is a Must-Try?
- Creamy Cheese Sauce: Our homemade cheese sauce is the star of this dish, made with a combination of cheese soup, evaporated milk, heavy cream, and a hint of minced garlic. It creates a luscious, velvety coating that elevates the flavors to new heights.
- Perfectly Cooked Chicken: Tender and juicy chicken takes center stage in this recipe. By using pre-cooked, chopped chicken, you save time without sacrificing taste. It adds a satisfying protein element to the dish and makes it a well-rounded meal.
- Melting Mozzarella and Parmesan: We sprinkle generous amounts of both mozzarella and Parmesan cheese on top of the casserole, creating a golden-brown, gooey crust that adds an irresistible cheesiness to every bite.
Ingredients:
- 12 oz. (340g) rigatoni pasta (approximately 4 ½ cups dry)
- 4 cups cooked, chopped chicken
- 1 can (10.75 oz.) cream of chicken soup
- 1 cup shredded mozzarella cheese
- ¼ cup Parmesan cheese
Cheese Sauce:
- 1 can (10.75 oz.) cheese soup
- 1 can (5 oz.) evaporated milk
- 1 ¼ cup heavy cream
- 2 tsp minced garlic
- 1 cup shredded mozzarella cheese
- ½ cup Parmesan cheese
- ¼ tsp black pepper
Directions:
Preheat your oven to 350ºF (175ºC). Lightly spray a 9×13-inch pan with cooking spray.
Cook the rigatoni pasta according to the package instructions. Drain and set aside.
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 let it simmer for 5 to 7 minutes until the sauce thickens. Remove from heat and stir in the shredded mozzarella cheese, Parmesan cheese, and black pepper.
In a large bowl, mix together the cooked pasta, chopped chicken, cream of chicken soup, and cheese sauce until well combined.
Spoon the pasta mixture into the prepared dish. Sprinkle the casserole with the remaining 1 cup of mozzarella cheese and ¼ cup Parmesan cheese.
Bake the dish uncovered for 45 minutes, or until it becomes bubbly and the cheese turns golden brown.
Notes:
- Feel free to experiment with different types of cheese, such as cheddar or Gruyère, to add your own twist to the dish.
- If you prefer a spicier flavor, try adding a pinch of red pepper flakes to the cheese sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days.
In conclusion, the Cheesy Chicken Rigatoni recipe is a true crowd-pleaser that combines the comforting flavors of tender pasta, creamy cheese sauce, and succulent chicken. It’s a dish that brings people together, creating memorable moments around the dinner table. Whether you’re looking for a quick and satisfying weeknight meal or planning a special gathering with loved ones, this recipe is sure to impress.
The rich and velvety homemade cheese sauce, coupled with the gooey melted mozzarella and Parmesan cheese topping, adds a luxurious touch to every bite. The convenience of using pre-cooked chicken saves you time without compromising on taste, making it a practical choice for busy households.
This recipe has a special place in my heart because it has become a beloved staple in my own family. The excitement and delight that it brings to my husband and little ones remind me of the power of good food in creating cherished memories.
So, gather your loved ones around, let the tantalizing aroma fill the air, and indulge in the delightful combination of flavors that this Cheesy Chicken Rigatoni offers. It’s a recipe that not only satisfies your hunger but also warms your heart. Give it a try, and prepare to be enchanted by its irresistible charm. Enjoy!
FAQs
Is it possible to make this recipe ahead of time?
Yes! You can prepare the Cheesy Chicken Rigatoni ahead of time and refrigerate it before baking. When you’re ready to enjoy it, simply follow the baking instructions provided.
Can I use a different type of pasta?
Absolutely! While rigatoni works wonderfully in this recipe, you can substitute it with other short pasta shapes like penne or ziti.
Can I use leftover rotisserie chicken?
Definitely! Leftover rotisserie chicken would be a great option for this recipe. Simply shred or chop the chicken and proceed with the instructions as directed.
Can I freeze the Cheesy Chicken Rigatoni?
Yes, you can freeze the casserole before baking. Make sure to cover it well with plastic wrap and aluminum foil to prevent freezer burn. When you’re ready to enjoy it, thaw it overnight in the refrigerator, then bake it according to the instructions provided.
Cheesy Chicken Rigatoni
Ingredients
- 12 oz. 340g rigatoni pasta (approximately 4 ½ cups dry)
- 4 cups cooked chopped chicken
- 1 can 10.75 oz. cream of chicken soup
- 1 cup shredded mozzarella cheese
- ¼ cup Parmesan cheese
Cheese Sauce:
- 1 can 10.75 oz. cheese soup
- 1 can 5 oz. evaporated milk
- 1 ¼ cup heavy cream
- 2 tsp minced garlic
- 1 cup shredded mozzarella cheese
- ½ cup Parmesan cheese
- ¼ tsp black pepper
Instructions
- Preheat your oven to 350ºF (175ºC). Lightly spray a 9x13-inch pan with cooking spray.
- Cook the rigatoni pasta according to the package instructions. Drain and set aside.
- 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 let it simmer for 5 to 7 minutes until the sauce thickens. Remove from heat and stir in the shredded mozzarella cheese, Parmesan cheese, and black pepper.
- In a large bowl, mix together the cooked pasta, chopped chicken, cream of chicken soup, and cheese sauce until well combined.
- Spoon the pasta mixture into the prepared dish. Sprinkle the casserole with the remaining 1 cup of mozzarella cheese and ¼ cup Parmesan cheese.
- Bake the dish uncovered for 45 minutes, or until it becomes bubbly and the cheese turns golden brown.
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