Print

Creamy Garlic Butter Chicken Rigatoni Bake

creamy garlic butter chicken rigatoni bake - featured image
Print Recipe

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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Stir in flour and cook for 1-2 minutes to form a roux.
  5. Slowly whisk in milk and chicken broth until smooth. Simmer gently for 4-5 minutes until sauce thickens.
  6. Add cooked rigatoni and chicken back into the skillet with the sauce. Stir to coat evenly.
  7. 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.
  8. Bake uncovered for 20-25 minutes until cheese is bubbly and golden. Optionally broil for 1-2 minutes for extra browning, watching closely.
  9. 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

Keywords: garlic butter chicken, rigatoni bake, creamy pasta bake, mozzarella pasta, easy dinner, comfort food, chicken rigatoni

Find it online: https://evabakery.com/creamy-garlic-butter-chicken-rigatoni-bake-easy-homemade-mozzarella-recipe/