Cheesy Garlic Chicken Rigatoni (Printer-Friendly)
Tender chicken and rigatoni in a creamy garlic cheese sauce, baked until golden and bubbly.
# What You'll Need:
→ 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
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
# How-To Steps:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Bring a large pot of salted water to boil. Cook rigatoni according to package directions until al dente. Drain well and set aside.
03 - Season diced chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, 5–7 minutes. Remove from skillet and set aside.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Sprinkle in flour and whisk constantly for 1–2 minutes to cook out raw flour taste.
05 - Gradually whisk in milk and chicken broth until smooth. Add Italian seasoning and red pepper flakes. Simmer sauce over medium-low heat, whisking frequently, until thickened, 3–5 minutes.
06 - Remove skillet from heat. Stir in mozzarella, cheddar, and Parmesan cheeses until completely melted and sauce is smooth and creamy.
07 - Add cooked chicken and rigatoni to the cheese sauce. Mix thoroughly until all components are evenly coated.
08 - Transfer mixture to prepared baking dish. Spread evenly and top with remaining ½ cup mozzarella cheese.
09 - Bake for 20–25 minutes until cheese is melted and bubbly, and top is golden brown.
10 - Remove from oven and let casserole rest for 5 minutes before serving. Garnish with fresh parsley if desired.
# Expert Hints:
01 -
- Everything cooks in one skillet before baking, meaning minimal cleanup and maximum flavor development
- The homemade cheese sauce comes together in minutes but tastes like it simmered all afternoon
- Leftovers reheat beautifully for lunch the next day, if they last that long
02 -
- Salting your pasta water generously is crucial because rigatoni thick walls need that seasoning from within
- Tempering your milk slightly by warming it in the microwave prevents the sauce from breaking
- Shred your own cheese instead of buying pre shredded bags for the smoothest melting sauce possible
03 -
- Grate your own cheese because anti caking agents in pre shredded bags prevent proper melting
- Room temperature ingredients incorporate more smoothly into the sauce without any separating