Cheesy Chicken Rigatoni Bake
Indulge in a delightful Cheesy Chicken Rigatoni Bake that promises to satisfy your cravings! This comforting dish features tender rigatoni enveloped in a rich, creamy sauce loaded with succulent chicken and a blend of melty cheeses that create the ultimate flavor explosion. Easy to prepare and perfect for family dinners, this baked pasta is sure to become a weeknight favorite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Shopping List
- 5 oz (142 g) cheddar
- 1.1 lb (499 g) chicken breast
- 3 cups (710 ml) cream
- 2.1 oz (60 g) edam
- 3 ½ oz (99 g) mozzarella
- 1.8 oz (51 g) parmesan
- 0.8-0.9 lb (363 g) rigatoni
- 2.1 oz (60 g) tilsit
Pantry Items
Amounts also listed in instructions below
- 1.3 cups (308 ml) beef broth
- butter (to taste)
- flour (to taste)
- garlic powder (to taste)
- paprika powder (to taste)
- pepper (to taste)
- salt (to taste)
- tomato salt (to taste)
👨🍳 Instructions
- 1
Prepare the chicken by cutting it into pieces and seasoning with paprika powder, tomato salt, salt, pepper, and garlic powder. Sauté in a pan until golden brown, then remove.
- 2
In the same pan, melt butter and sprinkle in flour to create a roux. Gradually add cream while whisking until creamy. Add beef broth and bring to a boil. Stir in mozzarella, parmesan, cheddar, tilsit, and edam until melted.
- 3
Return the chicken to the sauce and simmer on low for 10-15 minutes, adding more broth if the sauce is too thick.
- 4
Stir in the pre-cooked rigatoni until well mixed.
- 5
Layer half of the pasta and chicken mixture in a baking dish, sprinkle with a handful of cheddar, then add the remaining pasta and chicken. Top with mozzarella, edam, and tilsit.
- 6
Preheat the oven to 220 °C (428 °F) and bake for about 13 minutes until golden brown on top.
- 7
Let it rest for at least 15 minutes after baking to set.
💡 Pro Tips
- ✓Cook your roux to a blonde stage (3-4 minutes) to eliminate raw flour taste while maintaining thickening power - darker roux loses thickening ability exponentially.technique3-4 minutes
- ✓Add cream at exactly 140-160°F to prevent breaking - hot roux will cause cream proteins to coagulate and create lumps instead of smooth sauce.technique140-160°F
- ✓Undercook rigatoni by 2-3 minutes from package directions since it will continue cooking in the oven and absorb sauce moisture.timing2-3 minutes under
- ✓Use 30% low-moisture mozzarella and 70% aged cheeses for optimal melt without excess water that creates soggy texture.ingredient30%/70% ratio
- ✓Bake uncovered at 220°C for exactly 13 minutes - this high heat creates Maillard browning on cheese surface while preventing sauce separation from overcooking.timing220°C for 13 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Cheesy Chicken Rigatoni Bake
Indulge in a delightful Cheesy Chicken Rigatoni Bake that promises to satisfy your cravings! This comforting dish features tender rigatoni enveloped in a rich, creamy sauce loaded with succulent chicken and a blend of melty cheeses that create the ultimate flavor explosion. Easy to prepare and perfect for family dinners, this baked pasta is sure to become a weeknight favorite!
📝 Ingredients
Shopping List
- 5 oz (142 g) cheddar
- 1.1 lb (499 g) chicken breast
- 3 cups (710 ml) cream
- 2.1 oz (60 g) edam
- 3 ½ oz (99 g) mozzarella
- 1.8 oz (51 g) parmesan
- 0.8-0.9 lb (363 g) rigatoni
- 2.1 oz (60 g) tilsit
Pantry Items
Amounts also listed in instructions below
- 1.3 cups (308 ml) beef broth
- butter (to taste)
- flour (to taste)
- garlic powder (to taste)
- paprika powder (to taste)
- pepper (to taste)
- salt (to taste)
- tomato salt (to taste)
👨🍳 Instructions
- 1
Prepare the chicken by cutting it into pieces and seasoning with paprika powder, tomato salt, salt, pepper, and garlic powder. Sauté in a pan until golden brown, then remove.
- 2
In the same pan, melt butter and sprinkle in flour to create a roux. Gradually add cream while whisking until creamy. Add beef broth and bring to a boil. Stir in mozzarella, parmesan, cheddar, tilsit, and edam until melted.
- 3
Return the chicken to the sauce and simmer on low for 10-15 minutes, adding more broth if the sauce is too thick.
- 4
Stir in the pre-cooked rigatoni until well mixed.
- 5
Layer half of the pasta and chicken mixture in a baking dish, sprinkle with a handful of cheddar, then add the remaining pasta and chicken. Top with mozzarella, edam, and tilsit.
- 6
Preheat the oven to 220 °C (428 °F) and bake for about 13 minutes until golden brown on top.
- 7
Let it rest for at least 15 minutes after baking to set.
💡 Pro Tips
- ✓Cook your roux to a blonde stage (3-4 minutes) to eliminate raw flour taste while maintaining thickening power - darker roux loses thickening ability exponentially.technique3-4 minutes
- ✓Add cream at exactly 140-160°F to prevent breaking - hot roux will cause cream proteins to coagulate and create lumps instead of smooth sauce.technique140-160°F
- ✓Undercook rigatoni by 2-3 minutes from package directions since it will continue cooking in the oven and absorb sauce moisture.timing2-3 minutes under
- ✓Use 30% low-moisture mozzarella and 70% aged cheeses for optimal melt without excess water that creates soggy texture.ingredient30%/70% ratio
- ✓Bake uncovered at 220°C for exactly 13 minutes - this high heat creates Maillard browning on cheese surface while preventing sauce separation from overcooking.timing220°C for 13 minutes