Pesto Chicken Rigatoni Bake

• 12 oz rigatoni
• 8 oz chicken breast, diced
• 1 cup basil pesto
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup chopped fresh basil leaves
• 2 tbsp olive oil
• Optional: 1/2 cup sun-dried tomatoes, chopped

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook rigatoni according to package instructions until al dente; drain and set aside.
3. 3 In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until no longer pink, about 6-8 minutes.
4. 4 Stir in garlic and oregano, cooking for another minute.
5. 5 Combine cooked rigatoni, chicken, pesto, heavy cream, salt, pepper, and optional sun-dried tomatoes in a large bowl.
6. 6 Transfer mixture to a greased 9x13 inch baking dish.
7. 7 Sprinkle with mozzarella and Parmesan cheese.
8. 8 Bake uncovered for 25-30 minutes, until bubbly and cheese is golden.
9. 9 Garnish with fresh basil before serving.

Equipment

• Large skillet
• Baking dish (9x13 inch)
• Oven

Variations

• Add in sautéed mushrooms or spinach for extra veggies.
• Substitute chicken with shrimp for a seafood twist.

Substitutions

• Use whole wheat rigatoni for a healthier option.
• Substitute heavy cream with half-and-half for a lighter version.

Pairings

• Italian red wine like a Chianti
• A refreshing lemon sorbet for dessert

Nutrition

Tips

• For a make-ahead option, assemble the bake and refrigerate for up to 24 hours before baking.
• Use store-bought pesto to save time, or whip up a quick batch if you're feeling ambitious.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and bake covered with foil for 30 minutes before removing foil to re-crisp the top.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with garlic bread for a heartier meal.

FAQ