When you need a cozy easy dinner recipe that guarantees clean plates, this Cheesy Chicken Rigatoni is the one. Tender rigatoni and juicy chicken get tossed in a rich, garlicky cheese sauce made with pantry staples, then baked until golden and bubbly. It’s the perfect weeknight casserole for busy evenings, but it’s also freezer-friendly for meal prep wins. Serve it with a simple salad or roasted veggies and you’ve got comfort food everyone will ask for again. Bonus: using rotisserie chicken makes this even faster because dinner should be delicious, not stressful!
table of contents
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 8
Ingredients List
- 12 oz rigatoni (about 4½ cups dry)
- 4 cups cooked chicken, chopped (rotisserie works great)
- 1 can (10.5 oz) unsalted cream of chicken soup
- 1 cup shredded mozzarella (for mixing)
- ¼ cup Parmesan (for mixing)
Cheese Sauce
- 1 can (10.5 oz) cheese soup
- 1 can (5 oz) evaporated milk
- 1¼ cups heavy cream
- 2 tsp minced garlic
- 1 cup shredded mozzarella
- ½ cup Parmesan
- ¼ tsp black pepper
For the top
- 1 cup shredded mozzarella
- ¼ cup Parmesan
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- 9×13-inch baking dish
- Large pot (for pasta)
- Large saucepan (for cheese sauce)
- Large mixing bowl
- Measuring cups & spoons
- Colander
- Wooden spoon or spatula
Step-by-Step Beginner-Friendly Instructions
- Preheat oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish.
- Cook the rigatoni in salted water until al dente. Drain well.
- Make the cheese sauce: In a saucepan, whisk together cheese soup, evaporated milk, heavy cream, and garlic. Bring to a gentle boil, then reduce heat and simmer 5–7 minutes until slightly thickened.
- Stir in cheeses: Remove from heat. Mix in 1 cup mozzarella, ½ cup Parmesan, and pepper until melted and smooth. 🧀
- Combine casserole: In a large bowl, mix cooked pasta + chicken + cream of chicken soup + cheese sauce until evenly coated.
- Assemble: Spread into the baking dish. Sprinkle the top with 1 cup mozzarella + ¼ cup Parmesan.
- Bake uncovered for 45 minutes, until bubbling and golden. Let rest 5–10 minutes before serving. 😊
Pro Tips
- Make it faster: Use rotisserie chicken to save time.
- Add veggies: Stir in sautéed mushrooms or a couple handfuls of spinach.
- Make ahead: Assemble, cover, and refrigerate up to 24 hours before baking.
- Freeze it: Freeze unbaked (wrapped well). Thaw overnight in the fridge, then bake as directed.
Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 plate | 620 | 34g | 48g | 33g | 3g | 6g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Cheesy Chicken Rigatoni
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray.
- Cook rigatoni according to package directions until al dente, then drain.
- In a saucepan, whisk cheese soup, evaporated milk, heavy cream, and garlic. Bring to a gentle boil.
- Reduce heat and simmer for 5–7 minutes, until slightly thickened.
- Remove from heat. Stir in 1 cup mozzarella, 1/2 cup Parmesan, and pepper until smooth.
- In a large bowl, mix pasta, chicken, cream of chicken soup, and cheese sauce until coated.
- Spoon mixture into the baking dish. Top with 1 cup mozzarella and 1/4 cup Parmesan.
- Bake uncovered for 45 minutes, until bubbly and golden. Rest 5–10 minutes before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Conclusion
This Cheesy Chicken Rigatoni is creamy, comforting, and ridiculously easy—exactly the kind of dinner that saves a busy weeknight. Make one now, freeze one for later, and thank yourself twice.