Chicken Alfredo Stuffed Rigatoni

There’s something incredibly satisfying about a dish that combines creamy, cheesy comfort with a hearty protein and pasta that holds it all together perfectly. This Chicken Alfredo Stuffed Rigatoni recipe brings all those elements to your plate in a way that’s as impressive as it is delicious. Imagine rigatoni pasta tubes generously filled with a luscious mixture of shredded chicken, ricotta, and Parmesan, baked in a rich Alfredo sauce and topped with gooey mozzarella. It’s a dish that’s perfect for family dinners, special occasions, or any time you want to indulge in something truly comforting.

Why It’s Crowd-Pleasing

What makes this Chicken Alfredo Stuffed Rigatoni a guaranteed hit? First, it’s the creamy, cheesy filling that pairs beautifully with tender chicken, offering a flavor combination that’s both familiar and elevated. The rigatoni pasta acts as the perfect vessel, trapping all those creamy, savory flavors inside each bite. The mozzarella topping melts to golden perfection, creating a delightful contrast of textures. Plus, it’s a one-dish meal that feels fancy but is surprisingly simple to prepare. Whether you’re serving a hungry family or hosting friends, this dish is sure to disappear fast.

Ingredients at a Glance

• 12 ounces rigatoni pasta
• 2 cups cooked, shredded chicken
• 1 cup ricotta cheese
• 1 cup grated Parmesan cheese
• 1 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon Italian seasoning
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Toolbox for This Recipe

• Large pot – to boil the rigatoni pasta
• Mixing bowls – for combining the filling ingredients
• Baking dish – to arrange and bake the stuffed rigatoni
• Skillet – to warm the Alfredo sauce
• Slotted spoon or tongs – to remove pasta from boiling water
• Measuring cups and spoons – for precise ingredient amounts
• Aluminum foil – optional, for covering the dish during baking

Chicken Alfredo Stuffed Rigatoni, Made Easy

Step 1: Cook the Rigatoni

Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, usually about 1-2 minutes less than package instructions. This ensures the pasta holds its shape and doesn’t get mushy when baked. Drain the pasta and toss it with olive oil to prevent sticking. Set aside to cool slightly.

Step 2: Prepare the Filling

In a mixing bowl, combine the cooked shredded chicken, ricotta cheese, grated Parmesan, garlic powder, salt, black pepper, and Italian seasoning. Mix well until all ingredients are evenly incorporated. This creamy, cheesy mixture will fill the rigatoni shells.

Step 3: Stuff the Rigatoni

Using a small spoon or your fingers, carefully stuff each rigatoni tube with the chicken and cheese filling. Be gentle to avoid breaking the pasta. Place the stuffed rigatoni upright in a greased baking dish, fitting them snugly side by side.

Step 4: Prepare and Add Alfredo Sauce

In a skillet over medium heat, warm the heavy cream until it begins to simmer gently. Stir in additional Parmesan cheese if desired for extra richness, and season lightly with salt and pepper. Pour the warm Alfredo sauce evenly over the stuffed rigatoni, letting it seep into the gaps.

Step 5: Top and Bake

Sprinkle shredded mozzarella cheese generously over the top of the rigatoni. Cover the baking dish with aluminum foil and bake at 375°F (190°C) for about 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Step 6: Garnish and Serve

Once baked to perfection, remove the dish from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley to add a pop of color and freshness. Serve warm and enjoy every creamy, cheesy bite!

Smart Substitutions

• Chicken: Swap shredded chicken with turkey or a plant-based protein for a different twist.
• Ricotta Cheese: Use cottage cheese blended smooth if ricotta isn’t available.
• Heavy Cream: Substitute with full-fat coconut milk for a dairy-free option.
• Parmesan Cheese: Try Pecorino Romano or a vegan Parmesan alternative if preferred.
• Mozzarella: Use provolone or another melty cheese like fontina for variety.

Method to the Madness

This recipe is a balance of preparation, assembly, and baking. Here’s a quick recap:

• Boil the rigatoni just shy of fully cooked.
• Mix shredded chicken with cheeses and seasonings for a creamy filling.
• Stuff each rigatoni piece carefully and arrange in a baking dish.
• Pour warm Alfredo sauce over the stuffed pasta.
• Top with mozzarella and bake until bubbly and golden.

Following these steps ensures your Chicken Alfredo Stuffed Rigatoni comes out perfectly every time.

Shelf Life & Storage

This dish is best enjoyed fresh, but leftovers can be stored properly to maintain their flavor and texture.

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Freeze the baked dish without the mozzarella topping for up to 2 months. Add fresh cheese before reheating.
• Reheating: Warm in the oven at 350°F (175°C) until heated through, or microwave in short intervals to avoid drying out.

Chicken Alfredo Stuffed Rigatoni Q&A

Can I make this dish ahead of time?

Absolutely! You can prepare the stuffed rigatoni and assemble the dish a day in advance. Cover it tightly and refrigerate. When ready to serve, bake it as directed, adding a few extra minutes if it’s cold from the fridge.

What if I don’t have ricotta cheese?

If ricotta isn’t on hand, cottage cheese blended until smooth can be used as a substitute. It provides a similar creamy texture and mild flavor that complements the chicken perfectly.

Is it possible to make this recipe vegetarian?

Yes! Simply replace the chicken with sautéed mushrooms, spinach, or a plant-based protein alternative. The cheesy filling and Alfredo sauce will still create a rich and satisfying meal.

How can I add more vegetables to this dish?

Incorporate finely chopped spinach, roasted red peppers, or sautéed zucchini into the filling mixture. This adds color, nutrition, and extra flavor without overpowering the creamy sauce.

Try These Next

• Baked Three Cheese Tortellini Casserole – Another cheesy pasta bake that’s equally comforting and easy to make.
• Garlic Parmesan Chicken Alfredo Bake – A garlic-infused twist on classic Alfredo with tender chicken and a golden crust.
• Tuscan Chicken Alfredo Pasta – A creamy pasta recipe featuring sun-dried tomatoes and spinach for a vibrant flavor boost.

Final Bite

When you want a meal that’s both impressive and incredibly comforting, this Chicken Alfredo Stuffed Rigatoni is a winner. The creamy filling, tender chicken, and rich Alfredo sauce come together to create a dish that’s hard to forget. Whether it’s a weeknight dinner or a special gathering, this recipe will satisfy cravings and bring smiles to the table. Gather your ingredients, follow the simple steps, and enjoy a pasta bake that tastes like it came from your favorite Italian restaurant.

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