Creamy Pesto Chicken Rigatoni Casserole

There’s something undeniably comforting about a casserole that brings together tender chicken, al dente pasta, and a rich, creamy sauce all baked to bubbling perfection. This Creamy Pesto Chicken Rigatoni Casserole is exactly that kind of meal — a luscious, flavorful dish that quickly becomes a weeknight favorite. The combination of fresh pesto, spinach, and gooey mozzarella cheese makes every bite a delightful experience. Whether you’re cooking for your family or meal prepping for the week ahead, this dish ticks all the boxes for being hearty, effortless, and utterly delicious.

Why It’s My Go-To

I love this Creamy Pesto Chicken Rigatoni Casserole because it is incredibly versatile and packed with flavor without any fuss. It doesn’t require fancy ingredients or complicated steps, yet it feels special enough for company. The pesto sauce infuses the entire casserole with a fresh, herbaceous note, balanced by the cream’s richness and the savory cheeses melting throughout. Plus, it’s a fantastic way to sneak some greens into dinner with the fresh spinach folded right in. This recipe is perfect for busy evenings when you want something comforting but still wholesome.

What Goes Into Creamy Pesto Chicken Rigatoni Casserole

• 12 oz rigatoni pasta – The perfect tubular pasta to hold onto the creamy sauce.
• 1 lb chicken breast, cubed – Tender protein that absorbs all the flavors.
• 2 cups fresh spinach – Adds color, nutrition, and a subtle earthiness.
• 1 cup pesto sauce – The star ingredient delivering fresh basil, garlic, and pine nut goodness.
• 1 cup heavy cream – Creates a luscious, silky sauce that coats every bite.
• 1 cup shredded mozzarella cheese – Melts beautifully to give that cheesy pull.
• 1/2 cup grated Parmesan cheese – Provides sharp, nutty depth.
• 2 tbsp olive oil – For sautéing the chicken and enhancing flavor.
• 1 tsp garlic powder – Adds a warm, subtle garlic flavor.
• 1/2 tsp salt – Balances the flavors perfectly.
• 1/4 tsp black pepper – A gentle kick of spice.

Before You Start: Equipment

• Large pot – To boil the rigatoni pasta.
• Large skillet – For cooking the chicken and spinach.
• Mixing bowl – To combine the sauce ingredients.
• 9×13-inch casserole dish – Ideal for assembling and baking the casserole.
• Wooden spoon or spatula – For stirring and mixing.
• Cheese grater – If grating your own Parmesan cheese.

From Start to Finish: Creamy Pesto Chicken Rigatoni Casserole

Step 1: Cook the Rigatoni

Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.

Step 2: Sauté the Chicken

Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken breast, garlic powder, salt, and black pepper. Cook, stirring occasionally, until the chicken is cooked through and lightly browned, about 6-8 minutes.

Step 3: Add Spinach

To the cooked chicken, add the fresh spinach and sauté until wilted, about 2 minutes. Remove from heat.

Step 4: Prepare the Sauce

In a mixing bowl, whisk together the pesto sauce and heavy cream until smooth and well combined.

Step 5: Combine Pasta and Sauce

In the large pot or mixing bowl, combine the cooked rigatoni, sautéed chicken and spinach mixture, and the creamy pesto sauce. Stir well to coat everything evenly.

Step 6: Assemble the Casserole

Preheat your oven to 375°F (190°C). Pour the pasta mixture into the casserole dish. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.

Step 7: Bake to Perfection

Bake uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown around the edges.

Step 8: Serve and Enjoy

Let the casserole cool for a few minutes before serving. This dish pairs beautifully with a simple green salad or steamed vegetables.

Better Choices & Swaps

• Swap rigatoni for penne or ziti if you prefer a smaller pasta shape.
• Use grilled or rotisserie chicken instead of sautéed chicken for a smoky flavor and time saver.
• Try a light cream or half-and-half for a lighter sauce, though it will be less rich.
• Substitute kale or Swiss chard for spinach to add a different leafy green texture.
• For a nut-free pesto, use a pesto made with sunflower seeds or pumpkin seeds instead of pine nuts.
• For an extra cheesy experience, add a sprinkle of mozzarella cheese inside the casserole as well as on top.

Errors to Dodge

• Don’t overcook the pasta initially; it will continue cooking in the oven and become mushy if overdone.
• Avoid adding too much salt since the cheeses and pesto already contain saltiness.
• Make sure the chicken pieces are roughly the same size to ensure even cooking.
• Don’t skip sautéing the chicken beforehand; it develops flavor and texture that baking alone won’t achieve.

Store, Freeze & Reheat

This casserole is fantastic for leftovers! Store any uneaten portions in an airtight container and refrigerate for up to 3 days. To reheat, microwave individual servings or warm the entire dish in the oven at 350°F (175°C) until heated through.

If you want to freeze it, assemble the casserole but don’t bake it. Wrap tightly with foil and freeze for up to 3 months. When ready to eat, bake covered at 375°F (190°C) for about 40-50 minutes until hot and bubbly, then uncover and bake a few minutes more to brown the cheese.

Reader Q&A

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are juicier and offer a slightly richer flavor. Just make sure to cut them into evenly sized pieces and cook until fully done before assembling the casserole.

Is it possible to make this recipe dairy-free?

Yes! You can substitute the heavy cream with coconut cream or a plant-based alternative, and use dairy-free mozzarella and Parmesan-style cheeses. Keep in mind this will change the flavor profile slightly but still yield a creamy, delicious dish.

Can I prepare this casserole ahead of time?

Definitely. You can assemble everything the day before, cover, and refrigerate. When you’re ready to eat, just pop it in the oven and bake as directed, adding a few extra minutes if it’s coming straight from the fridge.

What’s the best way to get a crispy top on the casserole?

For a golden, crispy topping, switch your oven to broil for the last 2-3 minutes of baking. Keep a close eye on it so it doesn’t burn. This will give you that perfect bubbly, browned cheese crust.

One Pan, More Ideas

• Love the creamy pesto flavor? Try the Baked Chicken Pesto Alfredo Casserole for a similar dish with a cheesy twist.
• If you want to switch up proteins, the Creamy Pesto Shrimp Linguine offers a seafood take on this luscious sauce.
• For a simpler stovetop option, check out the Chicken Mozzarella Pasta, which delivers the same comforting flavors without the baking step.

In Closing

This Creamy Pesto Chicken Rigatoni Casserole is a winner for busy nights when you want a home-cooked meal that’s both satisfying and packed with flavor. The creamy pesto sauce elevates simple ingredients into something truly special, and the addition of spinach adds a fresh, healthy touch. Whether served fresh from the oven or reheated as leftovers, this casserole hits all the right notes. It’s a foolproof recipe that you’ll find yourself coming back to time and time again. So grab your skillet, boil that rigatoni, and get ready to enjoy one of the coziest, most delicious casseroles you can make.

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