Creamy Tomato Chicken Rigatoni Bake

• 12 oz rigatoni
• 2 cups shredded cooked chicken
• 1 can (28 oz) crushed tomatoes
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 small onion, diced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/2 cup breadcrumbs

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook rigatoni according to package instructions until al dente; drain.
3. 3 In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
4. 4 Stir in crushed tomatoes, heavy cream, basil, oregano, salt, and pepper. Simmer for 10 minutes.
5. 5 Combine cooked rigatoni and chicken in a large mixing bowl. Pour sauce over and mix well.
6. 6 Transfer to a greased baking dish. Sprinkle mozzarella and Parmesan evenly over the top. Sprinkle breadcrumbs on top.
7. 7 Bake uncovered for 25-30 minutes until bubbly and golden.
8. 8 Let stand for 5 minutes before serving.

Equipment

• Large skillet
• Baking dish
• Oven

Variations

• Add spinach for extra greens.
• Substitute chicken with ground turkey for a leaner option.

Substitutions

• Use penne pasta if rigatoni is not available.
• Substitute heavy cream with half-and-half for a lighter version.

Pairings

• Steamed broccoli
• Roasted vegetables

Nutrition

Tips

• For a richer flavor, sauté the chicken with the onions and garlic before mixing.
• Add a handful of fresh basil leaves before baking for an extra burst of freshness.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to restore the crispiness of the topping.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until bubbly.

Serving Suggestions

• Serve with a crisp green salad for a balanced meal.
• Pair with garlic bread for a hearty dinner.

FAQ