Chicken Rigatoni Bake is an easy, cheesy dinner loaded with chicken, broccoli, and pasta in a rich tomato sauce. Perfect for family meals and leftovers!
Cheesy, Saucy, and Family-Approved Comfort Food
There’s something about a baked pasta dish that instantly makes you feel cozy and satisfied. This Chicken Rigatoni Bake is comfort food at its best.
Loaded with tender chicken, crisp broccoli, a rich tomato sauce with a hint of creamy Swiss, and layers of melty cheese. It’s the kind of dinner your whole family will ask for again and again.
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The best part? It uses everyday ingredients and is super easy to throw together. Just like my crispy chicken made in the air fryer or the chicken teriyaki! Super easy all around!
If you’re stocking your fridge with leftovers, this dish is a total win. Perfect for weeknights, casual hang outs at home, or lazy Sundays.
WHY YOU’LL LOVE THIS PASTA BAKE
✔️ Hearty & Filling – Packed with protein, pasta, and veggies
✔️ Family Favorite – Everyone loves cheesy baked pasta
✔️ Great for Leftovers – Tastes even better the next day
✔️ No Fancy Tools Needed – Just a skillet, pot, and a baking dish
THE BREAKDOWN
- CHICKEN BREASTS – I used skinless chicken breasts to keep it healthier. Plus, I’m not a fan of chicken skin. But you can keep them on.
- BROCCOLI – Fresh and whole head
- ITALIAN SAUCE – I used Prego Classic here
- TOMATO SAUCE – Adds more tomatoey tastes
- WHITE ONION – More onion breath, just kidding!
- ONION & GARLIC POWDERS – The OGs of flavors
- SWISS CHEESE – A slice to melt into the sauce
- SHREDDED CHEESE BLEND – You can never go wrong with adding more cheeses!
see recipe card for the full instructions
HOW TO MAKE CHICKEN RIGATONI BAKE
- Boil rigatoni according to package instructions until just al dente. Drain and set aside.
- Season chicken breasts with salt, pepper, garlic powder, and onion powder. Sauté in a large skillet until golden and cooked through. Let cool slightly, then chop or shred.
- In the same skillet, add olive oil (if needed), and sauté diced onions and garlic until softened.
- Pour in the tomato sauce and Prego sauce. Stir in the Swiss cheese slice until melted. Add the cooked chicken back in and simmer for 5 minutes.
- Boil or steam broccoli just until tender-crisp (about 2–3 minutes), then drain.
- In a greased 9×13-inch baking dish, mix the cooked rigatoni, chicken sauce, and broccoli together. Top with shredded cheese and Parmesan.
- Bake at 375°F for 20–25 minutes, or until bubbly and golden. Sprinkle with parsley before serving.
TIPS FOR THE BEST BAKE
Use rotisserie chicken to save time
Undercook the pasta slightly so it doesn’t get mushy after baking
Add spice with red pepper flakes or chili oil. It’s so bomb!
Switch it up with spinach, mushrooms, or zucchini
PAIR THIS RIGATONI WITH
Show me your ways, O Lord, teach me your paths; guide me in your truth and teach me, for you are God my Savior, and my hope is in you all day long.
Psalm 25: 4-5
Chicken Rigatoni Bake
Equipment
Ingredients
- 3 boneless skinless chicken breasts
- ½ head fresh broccoli cut into small florets
- 18 oz 24-ounce jar Prego Italian sauce or any Italian sauce
- 1 small can tomato sauce
- 1 clove garlic minced
- ½ white onion diced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 slice Swiss cheese melted into the sauce
- 1 cup shredded cheese blend mozzarella, cheddar, etc.
- Parmesan cheese for topping
- Dried or fresh parsley for garnish
- 1 lbs rigatoni pasta cooked al dente
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Instructions
Cook the Pasta
- Boil rigatoni according to package instructions until just al dente. Drain and set aside.
Cook the Chicken
- Season chicken breasts with salt, pepper, garlic powder, and onion powder. Sauté in a large skillet until golden and cooked through. Let cool slightly, then chop or shred.
Sauté Veggies
- In the same skillet, add olive oil (if needed), and sauté diced onions and garlic until softened.
Make the Sauce
- Pour in the tomato sauce and Prego sauce. Stir in the Swiss cheese slice until melted. Add the cooked chicken back in and simmer for 5 minutes.
Blanch the Broccoli
- Boil or steam broccoli just until tender-crisp (about 2-3 minutes). Then drain.
Assemble the Bake
- In a greased 9×13-inch baking dish, mix the cooked rigatoni, chicken sauce, and broccoli together. Top with shredded cheese and Parmesan.
Bake
- Bake at 375°F for 20-25 minutes, or until bubbly and golden. Sprinkle with parsley before serving. Enjoy!
Nutrition
Nutritional information for the recipe is provided as a courtesy and is an approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
SUBSTITUTIONS & VARIATIONS
- Swap broccoli with cauliflower or spinach
- Use marinara or arrabbiata if you want extra flavor or spice
- Make it gluten-free with GF pasta
STORAGE & REHEATING
Store: Place leftovers in an airtight container and refrigerate for up to 4 days.
Reheat: Warm in the microwave or bake at 350°F for 10 – 15 minutes.
Freeze: Assemble the bake, wrap tightly, and freeze for up to 3 months. Bake straight from frozen at 375°F for 50-60 minutes
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