Alfredo Chicken Rigatoni Bake

• 12 oz rigatoni pasta
• 2 cups cooked, shredded chicken
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 3 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp butter
• 1/4 cup all-purpose flour
• 2 cups frozen peas
• Fresh parsley for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook rigatoni according to package instructions until al dente; drain.
3. 3 In a saucepan, melt butter over medium heat. Whisk in flour to create a roux.
4. 4 Gradually add heavy cream, whisking constantly until thickened.
5. 5 Stir in Parmesan cheese, garlic, basil, oregano, salt, and pepper until smooth.
6. 6 Combine cooked rigatoni, chicken, alfredo sauce, and frozen peas in a large bowl.
7. 7 Transfer mixture to a greased 9x13 inch baking dish. Top with mozzarella cheese.
8. 8 Bake for 25-30 minutes or until bubbly and top is golden.
9. 9 Garnish with fresh parsley before serving.

Equipment

• Large pot
• 9x13 inch baking dish
• Saucepan
• Whisk
• Baking sheet

Variations

• Add cooked bacon or diced ham for extra heartiness.
• Substitute butternut squash for a fall twist.

Substitutions

• Use penne or fusilli pasta if rigatoni isn't available.
• Substitute half-and-half for a lighter cream sauce.

Pairings

• Pairs well with a light Pinot Grigio.
• Serve with steamed broccoli or roasted asparagus.

Nutrition

Tips

• For a richer flavor, use homemade roasted chicken.
• Feel free to add sautéed mushrooms or spinach for extra veggies.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat covered with foil at 350°F.

Serving Suggestions

• Serve with a crisp green salad for a complete meal.
• A warm loaf of garlic bread makes a delightful side.

FAQ