Cheesy Garlic Chicken Rigatoni Casserole (Printable Version)
Tender chicken and rigatoni in a creamy garlic cheese sauce, baked until golden.
# What You 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 (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)
# Directions:
01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package directions. 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 fully cooked through and lightly golden, approximately 5–7 minutes. Transfer to a plate.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Sprinkle in flour and cook, stirring constantly, for 1–2 minutes to form a roux.
05 - Gradually whisk in milk and chicken broth, stirring continuously until smooth and no lumps remain. Add Italian seasoning and red pepper flakes if using. Simmer until sauce thickens, about 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. Stir until everything is evenly coated.
08 - Transfer the mixture to the prepared baking dish. Spread evenly and top with remaining ½ cup mozzarella cheese.
09 - Bake for 20–25 minutes, or until the casserole is bubbly around the edges and the cheese topping is golden brown.
10 - Remove from oven and garnish with chopped fresh parsley if desired. Let rest for 5 minutes before serving to allow the casserole to set.
# Expert Tips:
01 -
- Everything cooks in one pan before hitting the oven which means less cleanup and more flavor absorbed into every bite
- The three cheese blend creates that ridiculous pull apart cheese moment everyone fights over
02 -
- Don't overcook the pasta in the boiling water since it will continue cooking in the oven
- Whisk the flour constantly to prevent any lumps from forming in your sauce
- The five minute rest period is non negotiable or it will be too runny to serve nicely
03 -
- Grate your own cheese instead of buying pre shredded for better melting
- Reserve a cup of pasta water before draining in case you need to thin the sauce
- Use freshly cracked black pepper for better flavor distribution