This Cheesy Chicken Rigatoni is everything you want in a comfort meal—tender chicken, creamy cheese sauce, and baked rigatoni with a golden, bubbly top. It’s easy, cheesy, and always a hit!
You know those nights when you open the fridge, stare at its contents like they’ll magically turn into dinner, and still come up with nothing? Yeah, that was me last week.
I was this close to ordering takeout, but I knew I had random ingredients that could work together if I just figured it out. I had leftover chicken from the night before, half a box of rigatoni, and—by some miracle—a questionable but still perfectly good mix of cheeses in my fridge.
So, I did what any tired but determined home cook would do: I threw everything together and hoped for the best.
What came out of my oven 45 minutes later was pure magic. The rigatoni held onto the creamy cheese sauce like it was meant to be. The chicken was perfectly nestled into the sauce, soaking up every bit of flavor. And that crispy, golden layer of melted cheese on top? Unreal. One bite in, and I actually said out loud, Why haven’t I made this before?!
Moral of the story? Cheesy Chicken Rigatoni is the kind of meal that saves you from bad takeout decisions, feeds a crowd, and makes you feel like you actually have your life together.
Why You’ll Love This Cheesy Chicken Rigatoni Recipe?
- It’s basically a hug in a bowl. Creamy, cheesy, warm, and so satisfying.
- It’s great for feeding a crowd. Or meal prepping if you want leftovers (which you do).
- Super easy to throw together. No fancy steps. Just mix, bake, and devour.
- You can make it your own. Add veggies, swap the protein, or throw in some spice.
- The leftovers? Even better. Something about pasta sitting overnight makes it even creamier.
Ingredient Notes:
Each ingredient in this Cheesy Chicken Rigatoni plays a key role. Here’s why they’re non-negotiable:
- Rigatoni Pasta – The ridges hold onto that creamy sauce like their life depends on it. (Spoiler: it does.)
- Cooked Chicken – A great way to use up leftovers! Rotisserie chicken works like a charm.
- Cream of Chicken Soup – Adds that extra layer of creamy, savory goodness.
- Mozzarella Cheese – Because stretchy, melty cheese is mandatory.
- Parmesan Cheese – A salty, nutty contrast that balances out the creaminess.
The Cheese Sauce (AKA The Star of the Show)
- Cheese Soup – The secret to a perfectly silky, creamy texture.
- Evaporated Milk & Heavy Cream – These two together make a rich, velvety sauce.
- Minced Garlic – Because what’s pasta without garlic?
- More Mozzarella & Parmesan – Because one layer of cheese isn’t enough.
- Black Pepper – Just a little bite to round out the flavors.
Pro Tip: Want a little kick? Add a dash of red pepper flakes or a splash of hot sauce. Game-changer.
How To Make Cheesy Chicken Rigatoni?
This recipe is stupidly easy. Like, so easy you’ll wonder why you haven’t been making it every week.
Step 1: Cook the Rigatoni
- Boil rigatoni pasta in salted water until al dente.
- Drain it and set it aside. (And no, don’t rinse it. That starch helps the sauce cling!)
Step 2: Make the Cheese Sauce
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- In a saucepan over medium heat, combine the cheese soup, evaporated milk, heavy cream, and garlic.
- Bring to a simmer and let it thicken for a few minutes.
- Remove from heat and stir in mozzarella, parmesan, and black pepper until everything is melty and smooth.
Step 3: Combine Everything
- In a large bowl, mix together the cooked pasta, shredded chicken, cream of chicken soup, and that dreamy cheese sauce.
- Stir until every bite is coated in cheesy goodness.
Step 4: Assemble & Bake
- Pour the mixture into a greased 9×13-inch baking dish.
- Sprinkle the remaining mozzarella and parmesan over the top.
- Bake at 350°F for 45 minutes, or until the cheese is bubbly and golden.
Step 5: Let It Set & Serve
- Let it rest for 5 minutes before digging in. (I know, it’s tough. But trust me.)
- Serve up a big scoop and watch it disappear in seconds.
Storage Options:
- Fridge: Store in an airtight container for up to 4 days.
- Reheat: Add a splash of milk before microwaving to keep it creamy.
- Freezer: Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Variations and Substitutions:
This pasta is a blank canvas for delicious add-ins. Try one of these ideas:
- Throw in some veggies. Spinach, mushrooms, or roasted bell peppers work great.
- Make it spicy. A sprinkle of cayenne or diced jalapeños will do the trick.
- Switch up the protein. Swap the chicken for Italian sausage, ground beef, or shrimp!
- Try a new cheese blend. Gouda, sharp cheddar, or gruyère would be amazing.
- Add a crispy topping. Mix breadcrumbs with melted butter and sprinkle on top before baking.
What to Serve with Cheesy Chicken Rigatoni?
Since this dish is super rich and creamy, pairing it with something fresh or crunchy works best:
- Garlic Bread – Because more carbs = more happiness.
- Side Salad – A crisp Caesar or balsamic salad balances out the creaminess.
- Roasted Veggies – Asparagus, zucchini, or Brussels sprouts are perfect.
- A Glass of White Wine – Pinot Grigio or Sauvignon Blanc? Yes, please.
Frequently Asked Questions:
Can I make this ahead of time?
Yep! Assemble it, cover it, and refrigerate until ready to bake. Just add 10 extra minutes to the cook time.
What’s the best way to reheat leftovers?
Microwave with a splash of milk, or bake at 350°F until warm.
Can I use a different pasta shape?
Absolutely! Penne, ziti, or cavatappi all work great.
If you’re looking for a cheesy, creamy, ridiculously satisfying pasta dish, this Cheesy Chicken Rigatoni is it. It’s easy, crazy delicious, and pure comfort food.
So, what’s your ultimate comfort meal? Drop a comment below—I’m always looking for new favorites!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cheesy Chicken Rigatoni
Ingredients
- 12- ounces Rigatoni 4.5 c dry
- 4 c cooked chopped chicken
- 1 10.5-ounces can cream of chicken soup
- 1 c shredded mozzarella cheese
- ¼ c parmesan cheese
Cheese Sauce:
- 1 10.5-ounces can cheese soup
- 1 5-ounces can evaporated milk
- 1¼ c heavy cream
- 2 teaspoons minced garlic
- 1 c shredded mozzarella cheese
- ½ c parmesan cheese
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 350ºF. Make sure to grease a pan measuring 9×13 inches.
- Follow the instructions, on the package for cooking rigatoni pasta. Once it's cooked drain the water.
- In a saucepan combine cheese soup, evaporated milk, heavy cream and garlic. Heat the mixture until it starts boiling and then let it simmer until it thickens. Off the heat add mozzarella, parmesan and pepper while stirring.
- In a bowl mix together the pasta, chicken, cream of chicken soup and the cheese sauce.
- Pour this mixture into your greased pan. Sprinkle the remaining mozzarella and Parmesan, on top.
- Place the pan in the oven. Bake for 45 minutes or until you see bubbles forming with a golden brown crust of cheese on top.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
