CHEESY CHICKEN RIGATONI
Cheesy Chicken Rigatoni - CRAZY good! The whole family cleaned their plates and went back for seconds! Such an easy weeknight casserole recipe! Can make ahead and refrigerate or freeze for later too! Chicken, rigatoni, cheese soup, evaporated milk, heavy cream, garlic mozzarella, and cream of chicken soup. SO good! I wanted to faceplant into the casserole dish!! LOL! #chicken #casserole #cheese #pasta
Provided by Plain Chicken
Categories Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray.
- Cook pasta according to package directions. Drain.
- In a large saucepan, combine cheese soup, evaporated milk, heavy cream and garlic. Cook over medium-high heat until sauce comes to a boil. Reduce heat and simmer 5 to 7 minutes, until sauce thickens. Remove from heat. Stir in mozzarella cheese, parmesan cheese and pepper.
- In a large bowl combine cooked pasta, cooked chicken, cream of chicken soup and cheese sauce.
- Spoon pasta into prepared dish. Sprinkle casserole with remaining 1 cup of mozzarella cheese and 1/4 cup parmesan cheese.
- Bake uncovered for 45 minutes, until bubbly and cheese is golden brown.
EASY CHICKEN RIGATONI
Our chicken rigatoni has some fancy extras, including olives and portobello mushrooms. But it's still a quick and easy weeknight recipe!
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Melt butter in large skillet on medium heat. Add chicken; cook and stir 5 to 6 min. or until no longer pink. Add onions and garlic; cook and stir 1 min. Add red peppers and mushrooms; cook 5 min., stirring frequently. Stir in pasta sauce and black pepper; simmer on medium-low heat 10 min., stirring occasionally.
- Meanwhile, cook pasta as directed on package, omitting salt.
- Add cream cheese, basil and olives to chicken mixture; cook and stir 1 to 2 min. or until cream cheese is completely melted and sauce is well blended. Drain pasta. Add to pasta sauce mixture; stir until evenly coated.
Nutrition Facts : Calories 520, Fat 17 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 35 g
CHICKEN RIGATONI RECIPE
This easy Chicken Rigatoni recipe serves up tender, bite sized chicken morsels in a rich and creamy tomato sauce - a quick and delicious weeknight dinner!
Provided by Becky Hardin
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Cook the noodles according to package directions. Drain and keep warm.
- Heat the olive oil in a large sauté pan set over medium heat. Season the chicken with salt and pepper and cook through, about 3-4 minutes per side. Add the garlic and cook for another minute.
- Add the cream cheese and stir until melted.
- Add the peas, marinara sauce, and Parmesan cheese and simmer until the cheese is melted and smooth. Add the heavy cream and stir. Bring the sauce back to a low simmer, then remove from the stove.
- Stir in the rigatoni.
- Top with basil and shredded Parmesan cheese, if desired.
Nutrition Facts : Calories 710 kcal, Carbohydrate 67 g, Protein 24 g, Fat 39 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 124 mg, Sodium 847 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 16 g, ServingSize 1 serving
CREAMY CHICKEN AND RIGATONI
Make and share this Creamy Chicken and Rigatoni recipe from Food.com.
Provided by Miss JJ
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in Dutch oven over medium-high heat. Cook chicken, garlic, basil and oregano in oil about 5 minutes, stirring frequently, until chicken is no longer pink in center.
- Stir in tomatoes, whipping cream, salt, pepper and red pepper. Heat to boiling; reduce heat to low. Simmer uncovered about 10 minutes or until slightly thickened.
- Cook and drain rigatoni as directed on package. Stir rigatoni and vegetables into chicken mixture; cook until hot. Serve with cheese.
Nutrition Facts : Calories 373.3, Fat 25.4, SaturatedFat 14.3, Cholesterol 124.4, Sodium 444.3, Carbohydrate 20.1, Fiber 3.9, Sugar 4.9, Protein 18.6
CHICKEN RIGATONI
Joining Recipezaar has caused me to start going back through old recipes and discovering old favorites that have "gotten lost" through the years. This is an old one that I got from a friend after eating it at her house and enjoying it. Italian food is always enjoyed at my house.
Provided by Trisha W
Categories Chicken Breast
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil, brown chicken on each side for about 5 minutes, remove from pan and set aside.
- In a large pot break up the whole tomatoes, add the onions, tomato sauces, water and mushrooms; bring to a boil, turn down heat and add chicken and spices.
- Cook uncovered for about 2 hours or until chicken is done and sauce thickens.
- CROCKPOT- If you prefer, brown the chicken and put everything together into a crockpot to cook, but allow more time for cooking.
- This is good served with noodles- rigatoni or otherwise.
EASY CHICKEN RIGATONI
This is inspired by Macaroni Grill's Carmela's Chicken Rigatoni. I love their mushroom dishes which my favorite is the mushroom ravioli. The sauce is also great topped on mushroom ravioli that you buy in the store.
Provided by Annamaria Settanni McDonald
Categories Pasta
Time 45m
Number Of Ingredients 10
Steps:
- 1. Melt butter in pan. Saute mushrooms, chicken, basil, carmelized onions, 2 ounces of parmesan cheese, salt and pepper. Saute for 2-3 minutes. Add Marsala wine and cook for 1 minute. Add heavy cream and bring to a boil, 2 minutes. Dump cooked rigatoni in pan (if you have room in your pan. If not dump mixture over bowl of cooked rigatoni and mix. Sprinkle with remaining shredded parmesan cheese.
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