One Pot Cheesy Chicken Rigatoni Recipes

ONE-POT CHEESY BARBECUE CHICKEN RIGATONI

Steps:

• Heat oil in deep 10- to 12-inch skillet over medium heat.
• Cook chicken, bacon, 1/4 cup of the onion and the garlic in oil 2 minutes, stirring occasionally.
• Add pasta and chicken broth; heat to boiling. Cover and cook 10 to 15 minutes, stirring occasionally, until pasta is tender.
• Stir in 1/4 cup of the barbecue sauce and the cheese. Continue cooking 1 minute to melt cheese.
• Serve topped with remaining 1/4 cup onion, 1/4 cup barbecue sauce drizzled over top, and cilantro.

CHEESY CHICKEN RIGATONI

Steps:

• Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray.
• Cook pasta according to package directions. Drain.
• In a large saucepan, combine cheese soup, evaporated milk, heavy cream and garlic. Cook over medium-high heat until sauce comes to a boil. Reduce heat and simmer 5 to 7 minutes, until sauce thickens. Remove from heat. Stir in mozzarella cheese, parmesan cheese and pepper.
• In a large bowl combine cooked pasta, cooked chicken, cream of chicken soup and cheese sauce.
• Spoon pasta into prepared dish. Sprinkle casserole with remaining 1 cup of mozzarella cheese and 1/4 cup parmesan cheese.
• Bake uncovered for 45 minutes, until bubbly and cheese is golden brown.

ONE-POT CHEESY WHITE RIGATONI WITH PEAS FOR TWO

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Add the leeks, celery, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are softened and just starting to caramelize, 5 to 6 minutes. Stir in the garlic until softened, about 1 minute. Add the rigatoni and white wine and cook, stirring occasionally, until the wine has almost evaporated and is thickened, 2 to 3 minutes.
• Add the lemon juice, 1 1/2 cups water, 1/2 teaspoon salt and a few grinds of pepper and stir to combine. Cook, stirring frequently, until the liquid has almost evaporated and the pasta is al dente, 14 to 16 minutes. Add the lemon zest, peas, mozzarella, Parmesan, heavy cream, capers, rosemary, thyme, 1/2 teaspoon salt and a generous amount of pepper and cook, stirring, until the cheese is melted and the peas are warm, about 2 minutes. Divide between 2 serving bowls and garnish with celery leaves.

ONE POT CHEESY CHICKEN RIGATONI

Steps:

• Preheat oven to 350 F degrees.
• In a dutch oven, drizzle a tablespoon of olive oil over medium high heat.
• Add the precooked chicken and saute until it's no longer frozen.
• Raise the fire to high heat and add the jars of sauce and the water.
• Wait until it comes to a boil and add the rigatoni.
• Stir occasionally.
• In a medium bowl, grate about 1 cup of mozzarella cheese.
• Add the 15 oz ricotta cheese to the mozzarella and stir until well mixed. Set aside.
• When the sauce has cooked down so it's no longer soupy and the pasta is al dente, turn off the heat.
• Add ice cream scoops of the ricotta/mozzarella mixture to the top of the pasta.
• Pop it in the oven for 35 minutes.
• When the timer is up, turn the broiler on for just 3-4 minutes, watching carefully, to add a little brown to the cheese.
• Remove from the oven and let it sit for about 10-15 minutes before serving.

CHICKEN RIGATONI RECIPE

Steps:

• Cook the noodles according to package directions. Drain and keep warm.
• Heat the olive oil in a large sauté pan set over medium heat. Season the chicken with salt and pepper and cook through, about 3-4 minutes per side. Add the garlic and cook for another minute.
• Add the cream cheese and stir until melted.
• Add the peas, marinara sauce, and Parmesan cheese and simmer until the cheese is melted and smooth. Add the heavy cream and stir. Bring the sauce back to a low simmer, then remove from the stove.
• Stir in the rigatoni.
• Top with basil and shredded Parmesan cheese, if desired.

ONE-POT TACO RIGATONI

Steps:

• Heat 10-inch skillet over medium heat. Add beef; cook until brown, crumbling as it cooks.
• Add taco seasoning mix, stirring to coat beef. Add pasta, chiles, salsa and water, stirring to combine. Heat to boiling; reduce heat to simmering. Cover; cook about 15 minutes, stirring every 5 minutes, until pasta is tender.
• Remove from heat; stir in cheese. Cover; let stand about 2 minutes or until cheese is melted.
• Sprinkle with cilantro just before serving.

CHEESY RIGATONI IN THE INSTANT POT®

Steps:

• Place oil in a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add beef, onions, celery, bell pepper, and garlic. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
• Add water, spaghetti sauce, rigatoni, Worcestershire sauce, thyme, salt, and pepper; stir to combine. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Stir in Cheddar cheese, 1/2 cup at a time.