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Creamy Chicken Alfredo Baked Rigatoni with Crispy Cheese Topping

creamy chicken alfredo baked rigatoni - featured image
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A rich and comforting baked rigatoni dish featuring tender chicken, creamy Alfredo sauce, and a golden crispy cheese topping. Perfect for cozy dinners and easy weeknight meals.

Ingredients

Scale
  • 12 ounces rigatoni pasta, cooked al dente
  • 2 medium boneless, skinless chicken breasts (about 1 pound), diced
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, room temperature
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese, plus extra for topping
  • 1 teaspoon Italian seasoning (blend of basil, oregano, and thyme)
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1 cup shredded mozzarella cheese
  • ½ cup extra Parmesan cheese for topping

Instructions

  1. Bring a large pot of salted water to a boil. Add rigatoni and cook until just al dente, about 10-11 minutes. Drain and set aside.
  2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season diced chicken with salt and pepper. Cook chicken until golden and cooked through, about 6-7 minutes. Remove from pan and set aside.
  3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, avoiding browning.
  4. Stir in flour and cook, whisking constantly, for 1-2 minutes to form a roux.
  5. Slowly whisk in whole milk and heavy cream, stirring continuously until sauce thickens, about 5 minutes. Lower heat to prevent scorching.
  6. Stir in grated Parmesan cheese and Italian seasoning. Season with salt and pepper to taste. Sauce should be smooth and creamy.
  7. Add cooked rigatoni and chicken back into the skillet with Alfredo sauce. Gently toss to coat evenly. Add a splash of milk if mixture is too thick.
  8. Preheat oven to 375°F (190°C). Transfer pasta mixture to a 9×13-inch baking dish. Sprinkle shredded mozzarella and Parmesan evenly over the top.
  9. Bake uncovered for 20-25 minutes until cheese topping is bubbly and golden brown with slightly crispy edges.
  10. Remove from oven and let rest for 5 minutes. Garnish with chopped fresh parsley if desired before serving.

Notes

For gluten-free option, substitute all-purpose flour with gluten-free blend. Add sautéed mushrooms or spinach for a veggie boost. To prevent cheese browning too quickly, cover loosely with foil halfway through baking. Let baked rigatoni rest before serving to allow sauce to settle. Reheat leftovers in oven covered with foil to maintain crispy topping.

Nutrition

Keywords: chicken Alfredo, baked rigatoni, creamy pasta bake, crispy cheese topping, easy dinner, comfort food

Find it online: https://blixfood.com/creamy-chicken-alfredo-baked-rigatoni-recipe-with-crispy-cheese-topping-easy-and-perfect/