Cheesy Baked Chicken Rigatoni is one of the cheesiest pasta dishes you’ll ever taste! Layers of chicken, cheese, bacon, and even more cheese make for an incredibly satisfying dinner. This Baked Chicken Rigatoni is so irresistible, you won’t be able to stop at just one plate! Moist shredded chicken pairs with thick-cut crispy bacon and a creamy, cheesy ranch mixture atop a bed of rigatoni noodles for a perfect finish.
How to Make Cheesy Baked Chicken Rigatoni
This recipe involves two main steps: preparing the cheese sauce and baking the dish. If you prepare in advance, these steps are quick and simple, ensuring that dinner is on the table fast!
- Shredded Chicken: You can purchase cooked and pre-shredded chicken, but making it fresh is preferred for the best taste.
- Bacon: While pre-cooked bacon is convenient, freshly cooked crispy bacon offers unbeatable flavor and texture. I recommend baking it in the oven. Line a large baking dish with tin foil and lay out individual pieces of bacon. Bake at 415°F (210°C) for 18-20 minutes. Cooking times may vary based on your oven.
How to Make the Cheese Sauce
Prepare the Base:
In a large pot over medium heat, melt 3 tablespoons of butter and stir in flour using a whisk. The mixture will be thick.
Create the Sauce:
Gradually stir in milk, whisking continuously. The mixture will start to form a thick paste, becoming smoother as you add more milk. Once you achieve a smoother consistency, stir in the dry ranch seasoning.
Add the Cheese:
Incorporate condensed cream of chicken soup and cream cheese, mixing until fully combined. This requires a bit of effort! Finally, stir in 3 cups of shredded cheddar cheese until melted and smooth.
Bringing It All Together
In a large bowl, combine cooked rigatoni noodles, shredded chicken, and cheese sauce. Stir well (it makes funny sounds while stirring! 😂) and transfer the mixture to an 11×15-inch (28x38cm) baking dish. A smaller dish might result in undercooked centers and overly brown edges.
Top with cooked bacon and an additional cup of shredded cheese. Bake for 20-30 minutes, or until the mixture is bubbly and the cheese is fully melted.
Variations for This Recipe
- Noodles: Use any sturdy pasta that can hold the thick, cheesy sauce. Homemade noodles are also an excellent choice.
- Vegetables: Adding vegetables like asparagus, Brussels sprouts, broccoli, peas, or corn can add some color and texture, even though this dish isn’t exactly healthy!
- Cheese: While cheddar is a great choice, feel free to experiment with other cheeses like sharp white cheddar or mozzarella.
Ingredients
Cheesy Sauce:
- 3 tablespoons butter
- ⅓ cup (40g) all-purpose flour
- 3 cups (720ml) whole milk
- 2 packages dry ranch seasoning
- 8 ounces (225g) cream cheese, room temperature
- 3 cups (340g) shredded cheddar cheese
- 1 can (10.5 ounces / 300g) condensed cream of chicken soup
Rigatoni Bake:
- 1 pound (450g) rigatoni noodles, cooked
- 12 slices bacon, cooked and crumbled
- 2 cups (300g) shredded chicken
Instructions
Preheat the oven to 375°F (190°C).
Cheesy Sauce:
- In a large skillet over medium heat, melt 3 tablespoons butter and stir in flour with a whisk until thick.
- Gradually stir in milk, whisking continuously. The mixture will thicken and become smoother.
- Stir in the dry ranch seasoning.
- Add the condensed cream of chicken soup and cream cheese, mixing until fully combined.
- Stir in 3 cups of shredded cheddar cheese until melted. Remove from heat.
Rigatoni Bake:
- In a large bowl, combine rigatoni noodles, shredded chicken, and cheese sauce. Stir well to combine and transfer to an 11×15-inch (28x38cm) baking dish.
- Top with cooked bacon and an additional cup of shredded cheese.
- Bake for 20-30 minutes, or until the mixture is bubbly and the cheese is fully melted.
- Serve and enjoy!
Notes
To Store Leftovers: Leftover chicken rigatoni can be stored in the refrigerator for up to 3-4 days in an airtight container. For best results, wrap tightly in plastic wrap.
