Let me tell you, the scent of garlic butter mingling with melted mozzarella and tender chicken wafting from my oven is enough to make anyone’s mouth water instantly. The first time I baked this creamy garlic butter chicken rigatoni bake, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make a simpler pasta bake, but this version? Oh, it feels like a warm hug on a plate, with that rich, buttery garlic sauce and gooey mozzarella that melts perfectly over the rigatoni and chicken.
You know what’s funny? My family couldn’t stop sneaking bites off the cooling rack (and I can’t really blame them). Honestly, this creamy garlic butter chicken rigatoni bake became a staple for our family gatherings and even for those cozy weeknights when you want something comforting but dangerously easy. I wish I’d stumbled upon this recipe years ago! It’s perfect for potlucks, a sweet treat for your kids after a long day, or just brightening up your Pinterest dinner boards with a crowd-pleasing, cheesy delight. I’ve tested it multiple times—in the name of research, of course—and trust me, you’re going to want to bookmark this one.
Why You’ll Love This Creamy Garlic Butter Chicken Rigatoni Bake
Honestly, this recipe ticks all the boxes you didn’t even realize you had. After countless trials, tweaks, and a few happy accidents, I can say with confidence that this chicken rigatoni bake stands apart from the rest.
- Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or last-minute cravings.
- Simple Ingredients: No fancy grocery trips needed—you likely have everything in your pantry or fridge already.
- Perfect for Any Occasion: Whether it’s a cozy dinner, a family gathering, or a casual potluck, this bake fits right in.
- Crowd-Pleaser: Always gets rave reviews from kids and adults alike—trust me, leftovers disappear fast.
- Unbelievably Delicious: The creamy garlic butter sauce paired with tender chicken and gooey mozzarella is pure comfort food magic.
What makes this recipe different? The secret is in the garlic butter sauce—rich and velvety, it coats every rigatoni piece beautifully without being too heavy. Plus, using rigatoni instead of traditional penne or shells means you get extra sauce-holding power, making each bite a flavor bomb. And the mozzarella—oh, the mozzarella! I prefer fresh mozzarella for that perfect melt and creamy texture, but shredded works if that’s what you have on hand.
This isn’t just another pasta bake. It’s the kind that makes you close your eyes after the first bite and say, “Yep, I’m making this again.” It’s comfort food reimagined—faster, easier, but with all the soul-soothing satisfaction you crave. Honestly, it’s perfect for impressing guests without the stress, or turning a simple meal into something memorable.
What Ingredients You Will Need
This creamy garlic butter chicken rigatoni bake uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or easy to source, and you can swap a few things to suit your preferences or dietary needs.
- Rigatoni pasta – 12 ounces (340 g), cooked al dente (holds sauce beautifully)
- Chicken breasts – 2 large, boneless and skinless (cut into bite-sized pieces)
- Unsalted butter – 4 tablespoons (adds richness and depth)
- Garlic cloves – 4 large, minced (the star of the sauce!)
- All-purpose flour – 3 tablespoons (to thicken the sauce)
- Whole milk – 2 cups (480 ml, for creamy texture; feel free to use dairy-free milk if needed)
- Chicken broth – 1 cup (240 ml, adds savory flavor)
- Fresh mozzarella – 8 ounces (225 g), sliced or shredded (fresh preferred for meltiness)
- Parmesan cheese – ½ cup (50 g), grated (adds sharpness and depth)
- Italian seasoning – 1 teaspoon (for balanced herb flavor)
- Salt and pepper – to taste
- Olive oil – 2 tablespoons (for sautéing chicken)
- Fresh parsley – chopped, for garnish (optional, adds freshness)
If you want to switch things up, feel free to try almond flour instead of all-purpose for a gluten-free option, or swap chicken breasts with thighs for a juicier bite. I always recommend real butter and fresh garlic for the best flavor punch—those little things really matter here!
Equipment Needed
- Large pot for boiling rigatoni
- Large skillet or frying pan (preferably non-stick) for cooking chicken and sauce
- Measuring cups and spoons
- Wooden spoon or silicone spatula for stirring sauce
- 9×13-inch (23×33 cm) baking dish for assembling and baking the rigatoni
- Colander for draining pasta
- Oven mitts and a timer
If you don’t have a 9×13 baking dish, a similar-sized casserole dish works just fine. Personally, I love using a non-stick skillet for the sauce because it makes cleanup easier, but any heavy-bottomed pan will do. For budget-friendly options, basic stainless steel pots and pans are perfectly fine and will last for years with proper care.
Preparation Method
- Cook the rigatoni: Bring a large pot of salted water to a boil. Add 12 ounces (340 g) of rigatoni pasta and cook until al dente, about 10-12 minutes. Drain and set aside. (Pro tip: don’t overcook—rigatoni will finish cooking in the oven.)
- Prepare the chicken: While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season 2 large chicken breasts (cut into bite-sized pieces) with salt, pepper, and 1 teaspoon Italian seasoning. Add chicken to the skillet and cook until golden and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
- Make the garlic butter sauce: In the same skillet, reduce heat to medium and add 4 tablespoons unsalted butter. Once melted, add 4 minced garlic cloves and sauté until fragrant, about 1 minute (don’t let it brown or burn!). Stir in 3 tablespoons all-purpose flour and cook for 1-2 minutes to form a roux.
- Add liquids: Slowly whisk in 2 cups (480 ml) whole milk and 1 cup (240 ml) chicken broth. Keep whisking until smooth. Simmer gently for 4-5 minutes until sauce thickens and coats the back of a spoon.
- Combine pasta and chicken: Stir the cooked rigatoni and chicken back into the skillet with the sauce. Mix well to coat every piece in that creamy garlic butter goodness.
- Assemble the bake: Preheat your oven to 375°F (190°C). Transfer the pasta and chicken mixture into a greased 9×13-inch baking dish. Top evenly with 8 ounces (225 g) fresh mozzarella slices or shredded mozzarella, and sprinkle ½ cup (50 g) grated Parmesan cheese on top.
- Bake: Place in the oven and bake uncovered for 20-25 minutes, or until the cheese is bubbly and golden brown on top. (If you want extra brown spots on the cheese, pop it under the broiler for 1-2 minutes—watch closely!)
- Garnish and serve: Remove from oven, let it rest for 5 minutes. Sprinkle chopped fresh parsley on top for a fresh pop of color and flavor. Serve warm and watch it disappear!
Cooking Tips & Techniques
Cooking this creamy garlic butter chicken rigatoni bake is pretty straightforward, but a few tips can make all the difference. For starters, always cook your rigatoni just shy of al dente since it’ll finish baking in the oven—this prevents that dreaded mushy pasta mess.
When making the roux (butter + flour), stirring constantly and cooking for a minute or two before adding liquids helps avoid any raw flour taste. Also, add your milk and broth gradually while whisking to keep the sauce silky and free of lumps.
Don’t rush the garlic—sauté it just until fragrant, about a minute, then whisk in the flour promptly. Burnt garlic can turn the whole sauce bitter, and nobody wants that. I’ve learned the hard way, trust me.
When sautéing chicken, make sure your pan is hot enough before adding the pieces to get a nice golden sear. This locks in juices and adds flavor. If your chicken starts steaming instead of browning, give the pan a minute to get hotter or cook in batches.
Finally, let the baked rigatoni rest a few minutes before serving. It helps the sauce thicken slightly and lets the flavors marry—plus, it’s nice to cool down a bit before digging in!
Variations & Adaptations
One of the best things about this creamy garlic butter chicken rigatoni bake? It’s super adaptable.
- Vegetarian version: Skip the chicken and add sautéed mushrooms, spinach, or roasted veggies like zucchini and bell peppers for a hearty meatless meal.
- Low-carb option: Swap rigatoni for cooked zucchini noodles or shirataki pasta. Keep the creamy garlic sauce and cheese for flavor.
- Spicy kick: Add a pinch of red pepper flakes to the garlic butter sauce or stir in some diced jalapeños with the garlic for a little heat.
- Dairy-free adaptation: Use dairy-free butter and milk alternatives (like almond or oat milk), and swap mozzarella for a plant-based cheese that melts well. The sauce texture changes slightly but still tasty!
Personally, I’ve tried adding sun-dried tomatoes and they lend a lovely tangy sweetness that balances the richness. Also, swapping chicken breasts for thighs adds juiciness and extra flavor if you prefer darker meat.
Serving & Storage Suggestions
This creamy garlic butter chicken rigatoni bake is best served hot and fresh from the oven, but honestly, it tastes great even the next day. I recommend plating it with a simple green salad or steamed broccoli to cut through the richness. A crisp white wine or sparkling water with lemon pairs beautifully, too.
To store leftovers, cover the baking dish tightly or transfer to airtight containers. Refrigerate for up to 3 days. When reheating, microwave in bursts or warm in the oven at 350°F (175°C) until heated through—add a splash of milk or broth to loosen the sauce if it’s thickened too much.
Freezing is possible: portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating. Flavors meld even more after a day, so leftovers can be a little more delicious!
Nutritional Information & Benefits
Per serving (based on 6 servings), this creamy garlic butter chicken rigatoni bake provides roughly:
| Nutrient | Amount |
|---|---|
| Calories | 450-500 kcal |
| Protein | 35 g |
| Fat | 22 g |
| Carbohydrates | 35 g |
| Fiber | 2-3 g |
Key ingredients like chicken provide lean protein essential for muscle repair, while garlic offers immune-boosting compounds. Mozzarella adds calcium and a creamy, satisfying texture. For those watching carbs, swapping pasta for low-carb alternatives can keep it lighter. This recipe is naturally gluten-containing unless pasta substitutions are made.
From a wellness perspective, this dish balances comfort and nourishment. It’s a wholesome meal that feels indulgent without being overly complicated or overly processed. Perfect when you want to treat yourself but still care about what you eat.
Conclusion
If you’re looking for a creamy garlic butter chicken rigatoni bake that’s easy, delicious, and guaranteed to bring smiles to your dinner table, this recipe is your new best friend. It’s flexible enough to suit your tastes, packed with big flavors, and simple enough to whip up even on busy nights.
I love this recipe because it reminds me of family dinners and cozy nights—the kind of food that feels like a hug. So, go ahead and make it your own. Add your favorite veggies, tweak the cheese, or turn up the garlic if you’re like me and love that punch.
Give it a try, leave a comment below with your thoughts or twists, and don’t forget to share this creamy garlic butter chicken rigatoni bake with your friends. Trust me, it’s one you’ll want to make again and again. Happy cooking!
Frequently Asked Questions
Can I use a different pasta instead of rigatoni?
Absolutely! Penne, ziti, or even shells work well. Just remember to cook al dente since the pasta will bake further.
How do I know when the chicken is fully cooked?
Chicken should reach an internal temperature of 165°F (74°C) and no longer be pink in the center. Cooking bite-sized pieces usually takes about 6-8 minutes on medium-high heat.
Can I prepare this dish ahead of time?
Yes! You can assemble the bake a few hours ahead and refrigerate before baking. Just add a few extra minutes to the cooking time if baking cold.
What’s the best way to reheat leftovers?
Reheat in the oven at 350°F (175°C) until warmed through or microwave in short bursts. Adding a splash of milk or broth helps loosen the sauce.
Can I make this recipe dairy-free?
Yes, swap butter, milk, and cheese for dairy-free alternatives. The texture changes a bit but still tastes great!
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Creamy Garlic Butter Chicken Rigatoni Bake
A comforting and easy-to-make pasta bake featuring tender chicken, rigatoni, and a rich garlic butter sauce topped with melted mozzarella and Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Italian-American
Ingredients
- 12 ounces rigatoni pasta, cooked al dente
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 tablespoons unsalted butter
- 4 large garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- 8 ounces fresh mozzarella, sliced or shredded
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Chopped fresh parsley, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add rigatoni pasta and cook until al dente, about 10-12 minutes. Drain and set aside.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and Italian seasoning. Cook chicken until golden and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
- Reduce heat to medium and add butter to the same skillet. Once melted, add minced garlic and sauté until fragrant, about 1 minute, being careful not to brown.
- Stir in flour and cook for 1-2 minutes to form a roux.
- Slowly whisk in milk and chicken broth until smooth. Simmer gently for 4-5 minutes until sauce thickens.
- Add cooked rigatoni and chicken back into the skillet with the sauce. Stir to coat evenly.
- Preheat oven to 375°F (190°C). Transfer pasta and chicken mixture to a greased 9×13-inch baking dish. Top with mozzarella and Parmesan cheese.
- Bake uncovered for 20-25 minutes until cheese is bubbly and golden. Optionally broil for 1-2 minutes for extra browning, watching closely.
- Remove from oven and let rest for 5 minutes. Garnish with chopped parsley if desired. Serve warm.
Notes
Cook rigatoni just shy of al dente as it will finish cooking in the oven. Stir the roux constantly to avoid raw flour taste. Do not brown the garlic to prevent bitterness. Ensure pan is hot before sautéing chicken for a golden sear. Let the bake rest before serving to thicken the sauce. For gluten-free, substitute all-purpose flour with almond flour and use gluten-free pasta. Dairy-free options include plant-based butter, milk, and cheese alternatives.
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 475
- Sugar: 5
- Sodium: 600
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 2.5
- Protein: 35
Keywords: garlic butter chicken, rigatoni bake, creamy pasta bake, mozzarella pasta, easy dinner, comfort food, chicken rigatoni
