Baked Chicken Rigatoni is the cheesiest baked pasta dishes you will ever have! Layers of chicken, cheese, bacon, and more cheese mean you are going to have one heckuva dinner! If you are looking for more pasta ideas, make sure to check out my Three Cheese Manicotti and my Chicken Casserole.

Baked Chicken Rigatoni Scooped Out and Dripping Cheese
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Baked Chicken Rigatoni

This Baked Chicken Rigatoni is so addictive, you won’t be able to have just one plate!  Moist shredded chicken is paired with thick-cut crispy pieces of bacon and a creamy and cheesy ranch mixture on a bed of rigatoni noodles for an amazing finish.

Pan of Baked Chicken Rigatoni

How to Make Baked Chicken Rigatoni

There are two main steps to this recipe: the cheese sauce and the baking. If you prepare ahead of time, these steps can be quick and simple and mean that dinner is on the table fast!

  • Shredded Chicken: You can buy your chicken cooked and pre-shredded but I prefer to make it ahead.  Use this easy shredded chicken recipe for perfectly cooked and moist chicken every single time.
  • Bacon:  You can also buy pre-cooked bacon at the store but again, there is nothing better than the taste and crunch of perfectly cooked and crispy bacon.  I always bake mine in the oven. Start by lining a large baking dish with tin foil and lay out the individual pieces of bacon.   Bake them in the oven at 415° F for 18-20 minutes.  Cook times will vary based on your oven heat.
Baked Chicken Rigatoni Preparation... Cheese sauce getting adding to other ingredients.

How to Make the Cheese Sauce

In a large pot on the stove on medium heat, melt 3 tablespoons butter and stir in flour with a whisk. The mixture will be thick!

Now, gradually stir in milk, beating with the whisk as you do so. The mixture will begin to form a thick paste, gradually getting thinner as you add more milk. Once you reach a smoother consistency, stir in the dry ranch seasoning. Now add in condensed cream of chicken soup and cream cheese, mix until fully combined. This takes a little elbow grease! 🙂 Finally, stir in 3 cups of cheddar cheese until melted and the mixture is smooth and thick.

Cheese on Baked Chicken Rigatoni

In the next step, all of the ingredients will come together.

In a large bowl combine the cooked rigatoni noodles, shredded chicken, and cheese sauce. Stir well (I laugh every time I make this at the funny sounds it makes while you are stirring 😂) to combine and then transfer everything into an 11×15-inch baking dish. I don’t recommend a smaller dish as it might get too thick and be undercooked in the center while the edges are brown.

Bacon on Baked Chicken Rigatoni

Top with the cooked bacon and 1 cup shredded cheese (yes, more cheese!). Bake for 20-30 minutes or until mixture is bubbly and cheese is fully melted.

As I mentioned, I prefer very crispy bacon in this dish, but you can feel free to prepare the bacon to your liking. Just don’t leave it out!

Variations for this Recipe

Noodles – You can use whatever noodle you have on hand, although we do prefer a noodle that can stand up well to the thick, cheesy sauce. You could even make homemade noodles for this recipe if you wanted to!

Vegetables – I have to chuckle at this because this dish is so far from healthy, adding vegetables seems like a lost cause. However, adding in cooked, chopped asparagus, Brussel sprouts, broccoli, peas or corn might all work well.

Cheese – I opted for cheddar, but you can use your favorite cheese. A sharp white cheddar could be amazing, as well as mozzarella.

Serving Baked Chicken Rigatoni

More Pasta Dishes

5 from 1 vote

Cheesy Bacon Chicken Rigatoni Bake

Prep Time 30 minutes
Cook Time 30 minutes
Baked Chicken Rigatoni is the cheesiest baked pasta dishes you will ever have!

Ingredients

Cheesy Sauce:

  • tablespoons butter
  • ⅓  cup  all-purpose flour
  • cups  whole milk
  • packages dry ranch seasoning
  • 8 ounces cream cheese, room temperature
  • cups  cheddar cheese, shredded
  • can (10.5 ounces) condensed cream of chicken soup

Rigatoni Bake

  • 1 pound (16 ounces) rigatoni noodles, cooked
  • 12  slices  bacon, cooked and crumbled
  • 2 cups shredded chicken

Instructions

  • Preheat oven to 375°F.

Cheesy Sauce:

  • In a large skillet, on medium heat, melt 3 tablespoons butter and stir in flour with whisk. Mixture will be thick.
  • Gradually stir in milk, beating with the whisk. Mixture will begin to form a thick paste, gradually getting thinner as you add more milk.
  • Stir in the dry ranch seasoning.
  • Stir in condensed cream of chicken soup and cream cheese, mix until fully combined.
  • Stir in 3 cups of 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 a 11×15-inch baking dish.
  • Top with the cooked bacon and 1 cup shredded cheese.
  • Bake for 20-30 minutes or until mixture is bubbly and 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.  Best if wrapped tightly in plastic wrap.

Did you make this recipe?

You can tag me at @iamhomesteader.

Share with your friends!

Categorized in: , , ,

Related Recipes

Meet Amanda Rettke

Reader Comments

5 from 1 vote

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating