Chicken Alfredo Stuffed Rigatoni
This Chicken Alfredo Stuffed Rigatoni is pure comfort! Creamy, cheesy filling and tender chicken baked inside rigatoni, topped with gooey mozzarella—perfect for any occasion.
Servings: 4 servings
Ingredients
- 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
- 0.5 teaspoon black pepper
- 0.5 teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- Fresh parsley chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, about 1-2 minutes less than package instructions. Drain and toss with olive oil. Set aside.
- In a mixing bowl, combine cooked shredded chicken, ricotta cheese, grated Parmesan, garlic powder, salt, black pepper, and Italian seasoning. Mix well.
- Carefully stuff each rigatoni tube with the chicken and cheese filling. Place upright in a greased baking dish, snugly side by side.
- In a skillet over medium heat, warm heavy cream until it simmers gently. Stir in additional Parmesan if desired and season lightly with salt and pepper. Pour sauce evenly over stuffed rigatoni.
- Sprinkle shredded mozzarella cheese over the top. Cover with aluminum foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
- Remove from oven and let cool for a few minutes. Garnish with chopped fresh parsley. Serve warm and enjoy!
Equipment
- Large Pot
- Mixing bowls
- Baking Dish
- Skillet
- Slotted spoon or tongs
- Measuring cups and spoons
- Aluminum Foil
Notes
- Prepare the dish a day ahead and refrigerate; bake with extra time when ready to serve.
- Substitute chicken with turkey or plant-based protein for variety.
- Freeze baked dish without mozzarella topping for up to 2 months; add cheese before reheating.