Creamy Chicken Alfredo Rigatoni Bake

A creamy, cheesy Chicken Alfredo Rigatoni Bake is the ultimate comfort food. Tender chicken, hearty rigatoni, rich Alfredo sauce, and plenty of melted cheese come together in one irresistible casserole that’s perfect for weeknight dinners or feeding a crowd.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6–8

Ingredients

For the Pasta Bake

• 1 pound (16 oz) rigatoni
• 2 cups cooked chicken breast, diced or shredded
• 2 tablespoons butter
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1 cup whole milk
• 1 cup freshly grated Parmesan cheese
• 2 cups shredded mozzarella cheese, divided
• ½ cup shredded provolone (optional)
• 1 teaspoon Italian seasoning
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon crushed red pepper flakes (optional)
• 2 tablespoons chopped fresh parsley

Optional Add-Ins

• 1 cup sautéed mushrooms
• 1 cup fresh spinach
• ½ cup cooked turkey bacon, chopped
• 1 cup steamed broccoli florets

Instructions

1. Cook the Pasta

• Preheat oven to 375°F (190°C).
• Cook rigatoni in salted boiling water until al dente.
• Drain and set aside.

2. Prepare the Alfredo Sauce

• Melt butter in a large skillet over medium heat.
• Add garlic and cook for 30 seconds until fragrant.
• Stir in heavy cream and milk.
• Simmer for 3–4 minutes.
• Gradually whisk in Parmesan cheese until smooth.
• Season with Italian seasoning, onion powder, salt, pepper, and red pepper flakes.

3. Combine

• Add cooked chicken to the sauce.
• Stir in the cooked rigatoni.
• Fold in 1 cup mozzarella and any optional add-ins.

4. Assemble

• Lightly grease a 9×13-inch baking dish.
• Pour in the pasta mixture.
• Top with the remaining mozzarella and provolone.

5. Bake

• Bake uncovered for 20–25 minutes until bubbly.
• Broil for 2–3 minutes for a golden, cheesy top, if desired.

6. Serve

• Let rest for 5 minutes.
• Garnish with parsley and extra Parmesan before serving.

Serving Suggestions

Pair with:

• Garlic bread
• Caesar salad
• Roasted broccoli
• Steamed green beans
• Garlic butter asparagus

Tips for Success

• Freshly grated Parmesan melts much more smoothly than pre-shredded cheese.
• Don’t overcook the pasta before baking—it will continue cooking in the oven.
• Rotisserie chicken works wonderfully for a quick version.
• Add a splash of pasta cooking water if the sauce becomes too thick.

Storage

• Refrigerator: Up to 4 days.
• Freezer: Up to 2 months in a freezer-safe container.
• Reheat: Bake at 350°F (175°C) until heated through, or microwave individual portions with a splash of milk to keep the sauce creamy.

Approximate Nutrition (Per Serving)

• Calories: 670
• Protein: 39 g
• Carbohydrates: 42 g
• Fat: 38 g
• Fiber: 2 g
• Sodium: 760 mg

Variation: For extra flavor, mix chopped turkey bacon and sautéed mushrooms into the Alfredo sauce before baking, or sprinkle toasted breadcrumbs over the cheese for a crispy golden topping.