Description
A creamy, cheesy baked pasta made with rigatoni, tender chicken, broccoli, basil pesto, and a rich cream sauce, then topped with mozzarella and baked until hot and bubbly.
Ingredients
Scale
- 12 ounces rigatoni pasta
- 2 cups cooked chicken, shredded or diced
- 3 cups broccoli florets
- 1/2 cup prepared basil pesto
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 2 cups mozzarella cheese, shredded and divided
- 1/2 cup Parmesan cheese, grated
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the rigatoni until just shy of al dente. During the last 2 minutes, add the broccoli florets. Drain well.
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the garlic and cook for 30 seconds until fragrant.
- Stir in the heavy cream, cream cheese, basil pesto, Italian seasoning, salt, and black pepper. Cook gently, stirring until the sauce is smooth and creamy.
- In a large mixing bowl, combine the cooked pasta, broccoli, cooked chicken, sauce, 1 cup of mozzarella, and the Parmesan cheese. Stir until evenly coated.
- Transfer the mixture to the prepared baking dish and sprinkle the remaining 1 cup mozzarella over the top.
- Bake uncovered for 20 to 25 minutes, until hot and bubbly and the cheese is melted. Broil for 1 to 2 minutes if desired for a more golden top.
- Let the dish rest for 5 minutes before serving.
Notes
- Use freshly grated cheese for the smoothest melt.
- If the sauce feels too thick, add a splash of reserved pasta water or a little extra cream before baking.
- Rotisserie chicken works very well in this recipe.
- Store leftovers in the refrigerator for up to 3 days and reheat with a small splash of cream or milk.
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 4g
- Sodium: 560mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg
Keywords: creamy pesto chicken broccoli pasta bake, baked pesto pasta, chicken broccoli pasta, creamy chicken pasta bake, cheesy pesto pasta