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Four Ingredient Chicken Rigatoni

This Baked Chicken Rigatoni is one of our go-to meals on busy weeknights. With only four ingredients we almost always have everything on hand.

white bowl filled with baked chicken rigatoni
We all know that I love pasta, right?  You know what I love even more?  Super easy pasta.   

This is one of our go-to meals if we need something quick on a busy weeknight, or if I am just out of ideas for dinner.  With only four ingredients we almost always have everything on hand.

This recipe is also great for my husband who gets tired of too many traditional pasta meals, and it has chicken in it so he gets his beloved protein.  I am happy with pasta with or without meat, but he doesn’t think it’s as filling without.

overhead view of bowl of baked chicken rigatoni

What’s Needed for Baked Chicken Rigatoni?

To make this baked rigatoni recipe, you’ll need the following:

  • Rigatoni pasta
  • Enchilada sauce
  • Shredded cheese
  • Cooked chicken

How to Make Chicken Rigatoni

  1. Cook the pasta according to package instructions. Drain, then add noodles to the casserole dish.
  2. Stir in cooked chicken and enchilada sauce.
  3. Sprinkle with shredded cheese.
  4. Bake until the cheese is bubbly.

Can I Freeze Baked Chicken Rigatoni?

Yes! Follow the recipe up until putting in the oven, then freeze instead of baking. To reheat: thaw in the refrigerator overnight, bake at 350 degrees F until the center is hot (usually up to 45 minutes).

serving of chicken rigatoni pasta bake in a white bowl

Tips for Making Rigatoni Pasta Bake

I love to use rotisserie chicken for this meal; I like the extra flavor and I really like that I didn’t have to cook it.  Definitely speeds up the process and makes things easier!

This is also a recipe that you can up the heat on depending on how spicy you like things. I’ve tried variations of hot/mild enchilada sauce but I’ve found that the kiddo does better with medium.

You can use any cheese blend you’d like for this recipe. Cheddar or a Mexican cheese blend would be perfect!

More Easy Pasta Dinners:

Chicken Rigatoni

3.46 from 33 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 503kcal
Author: Emily Grace

Ingredients

  • 3/4 box rigatoni noodles
  • 2 cans medium enchilada sauce
  • 1 1/2 cups shredded cheese
  • 2 chicken breast , cooked & cubed

Instructions

  • Boil the noodles as directed on the package.
  • Drain the water and add pasta to an oven safe casserole dish.
  • Add the chicken and coat with enchilada sauce.
  • Cover with shredded cheese.
  • Bake at 350 degrees F for 20-25 minutes, or until cheese is bubbly.

Notes

  • I use a rotisserie chicken, feel free to boil/ grill/ cook your chicken as you prefer.
  • Garnish with finely chopped cilantro (optional).
  • To freeze: Follow the recipe up until putting in the oven, freeze instead of baking. To reheat- thaw in the refrigerator overnight, bake in oven 350 degrees F until the center is hot (usually up to 45 minutes).

Nutrition

Calories: 503kcal | Carbohydrates: 63g | Protein: 32g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 69mg | Sodium: 338mg | Potassium: 429mg | Fiber: 2g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 0.7mg | Calcium: 233mg | Iron: 1.5mg
Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!
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Recipe Rating




Bridget

Monday 14th of January 2019

Disgusting! Should have known enchilada sauce is a terrible idea on top of noodles. Marinara sauce and Parmesan would have been much better.

Christina

Sunday 12th of August 2018

Honestly not sure what happened but it tasted disgusting so I'm not trying it again.

Emily Grace

Sunday 12th of August 2018

Sorry to hear that, Christina. Without any details, I have no way of troubleshooting... but then again this recipe is only four ingredients so it's pretty hard to screw up. It's always a hit at our house! :)

Sarah

Tuesday 6th of February 2018

how many cups you think is 3/4 of the box? also do the noodles get soggy when frozen than thawed?

Deann

Wednesday 24th of January 2018

What cheese did you use?

Emily Grace

Wednesday 28th of February 2018

Sharp cheddar

Randi

Wednesday 24th of February 2016

So am I cooking it, then freezing it.... or do I stop after point #4 and freeze? I'm new to freezer meals so I'm not sure if you cook all the meals I'm seeing and just freezing them or stopping at a certain point before baking and freezing.

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