Chicken Rigatoni

Ingredients

• ¾ boxrigatoni
• 2 cansmedium enchilada sauce
• 150 g (1½ cups)shredded cheese
• 2chicken breasts, cooked and cubed

Instructions

1. 1

   Boil the pasta

   Cook the rigatoni according to the package instructions.

2. 2

   Drain the pasta

   Drain the water, then transfer the pasta to an oven-safe casserole dish.

3. 3

   Add the chicken

   Add the cooked chicken and coat it with the enchilada sauce.

4. 4

   Top with cheese

   Scatter the shredded cheese over the top.

5. 5

   Bake until bubbly

   Bake at 175°C (350°F) for 20–25 minutes, until the cheese is bubbling.

What is chicken rigatoni?

Rigatoni is a ridged, tube-shaped pasta that holds sauce well. This American-style baked casserole pairs it with chicken, enchilada sauce and a cheesy topping for a simple, hearty meal.

The recipe works by combining cooked pasta and chicken with a boldly flavoured sauce, then baking everything until hot and bubbly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 503 calories, 32g protein, 63g carbs, 12g fat.

The rigatoni supplies most of the carbohydrates, while the chicken contributes much of the protein. Cheese adds fat and some protein; serve a portion with vegetables or salad to round out the plate.

Choosing the ingredients

Rigatoni: Its broad tubes and ridges catch the sauce, but another short pasta shape can work if that is what you have.

Enchilada sauce: The medium variety gives the casserole its main seasoning. Use two cans as listed, and coat the chicken well before adding the cheese.

Getting the pasta right

Pasta water: Cook the rigatoni according to its packet directions, then drain it before adding it to the casserole dish.

Doneness: Since the pasta bakes again, avoid leaving it to sit in the water after it is cooked; drain it promptly so it does not become waterlogged.

Layering the casserole

Chicken and sauce: Use cooked, cubed chicken and mix or turn it through the enchilada sauce so the pieces are coated.

Cheese topping: Spread the shredded cheese over the top for an even layer that can melt and bubble in the oven.

Baking and serving

Oven time: Bake at 175°C (350°F) for 20–25 minutes. The key cue is bubbling cheese; check towards the earlier end of the range and continue if needed.

On the side: Serve with a green salad or steamed vegetables to add freshness alongside the rich, saucy pasta.

Recipe notes & tips

• Cut the cooked chicken into evenly sized cubes so it is easy to distribute through the pasta.
• Drain the rigatoni thoroughly before putting it in the casserole dish.
• Coat the chicken with the sauce before adding the cheese.
• Use an oven-safe casserole dish with enough room to hold the pasta and chicken.
• Check the casserole at 20 minutes and bake longer if the cheese is not yet bubbling.

Variations

• Add vegetables: Stir in cooked peppers or sweetcorn with the chicken and sauce.
• Change the pasta: Use another short pasta shape if rigatoni is unavailable.
• Adjust the heat: Choose a hotter enchilada sauce for a spicier casserole.
• Switch the cheese: Use a different good-melting shredded cheese.
• Add herbs: Scatter chopped coriander over the baked casserole before serving.

Common mistakes to avoid

• Overcooking the pasta: Follow the packet directions and drain it promptly before baking.
• Leaving pasta water in the dish: Drain the rigatoni well so the casserole does not turn watery.
• Uneven chicken pieces: Cut the cooked chicken into similar-sized cubes for more even distribution.
• Bare pasta: Coat the chicken with the enchilada sauce before topping the casserole.
• Baking by the clock alone: Use bubbling cheese as the doneness cue within the 20–25 minute range.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat until piping hot throughout, in the oven or microwave; add a small splash of water if the pasta seems dry.

Frequently asked questions