Description
Indulge in the rich flavors of this Cheesy Garlic Chicken Rigatoni Casserole, a comforting dish that combines tender chicken, al dente rigatoni, and a creamy, garlicky cheese sauce. Perfect for a weeknight dinner or a gathering with friends and family!
Ingredients
Scale
- 12 ounces rigatoni pasta
- 3–4 cups cooked and shredded chicken
- 4 tablespoons unsalted butter
- 5–6 cloves fresh minced garlic
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 ½ cups heavy cream
- 4 ounces cream cheese
- 1 cup shredded low-moisture, part-skim mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups shredded mozzarella cheese (for topping)
- ¼ cup grated Parmesan cheese (for topping)
- Olive oil (optional, for pasta)
- Red pepper flakes (optional, for seasoning)
Instructions
- Bring a large pot of salted water to a rolling boil.
- Add the rigatoni and cook according to package directions until al dente. Drain and set aside.
- While the pasta is cooking, shred the cooked chicken into bite-sized pieces and set aside.
- In a large skillet or Dutch oven, melt the butter over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to brown it.
- Sprinkle in the flour and whisk constantly for 1-2 minutes to cook out the raw flour taste.
- Gradually pour in the chicken broth while whisking to avoid lumps, then stir in the heavy cream.
- Bring the mixture to a gentle simmer, whisking until it starts to thicken.
- Reduce the heat to low and stir in the cream cheese, shredded mozzarella, and grated Parmesan until melted and smooth.
- Season the sauce with Italian seasoning, onion powder, salt, black pepper, and red pepper flakes if desired.
- Remove the skillet from heat and fold in the cooked rigatoni and shredded chicken until thoroughly coated with the sauce.
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Spoon the pasta and chicken mixture into the prepared baking dish and spread it out evenly.
- Sprinkle the remaining shredded mozzarella and grated Parmesan over the top.
- Bake for 25-30 minutes until bubbly around the edges and the cheese is melted and lightly golden brown.
- Let the casserole rest for 5-10 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg
Keywords: For best results, cook the rigatoni slightly under al dente to prevent mushiness. Feel free to adjust the garlic to your preference and experiment with different melting cheeses. Adding fresh spinach or blanched broccoli can enhance the dish with some greens.