Creamy Chicken Rigatoni Bake Recipes

CREAMY CHICKEN AND RIGATONI

Grab a skillet and whip up a 30-minute Italian chicken and pasta dish with a spicy sauce and cheese. In three easy steps, you'll be feasting on a simple and comforting meal sure to please the whole family.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 8

Number Of Ingredients 13

Creamy Chicken and Rigatoni image

Steps:

Heat oil in Dutch oven over medium-high heat. Cook chicken, garlic, basil and oregano in oil about 5 minutes, stirring frequently, until chicken is no longer pink in center.
Stir in tomatoes, whipping cream, salt, pepper and red pepper. Heat to boiling; reduce heat to low. Simmer uncovered about 10 minutes or until slightly thickened.
Cook and drain rigatoni as directed on package. Stir rigatoni and vegetables into chicken mixture; cook until hot. Serve with cheese.

Nutrition Facts : Calories 495, Carbohydrate 54 g, Cholesterol 95 mg, Fiber 4 g, Protein 22 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 370 mg

Ingredients

1 tablespoon olive or vegetable oil
1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
2 cloves garlic, finely chopped
2 teaspoons dried basil leaves
2 teaspoons dried oregano leaves
2 cans (14 1/2 ounces each) Muir Glen™ organic diced tomatoes, well drained
2 cups whipping (heavy) cream
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground red pepper (cayenne)
2 1/2 cups rigatoni pasta (8 ounces)
1 package (16 ounces) frozen broccoli, red pepper, onions and mushrooms, thawed and well drained
Shredded Parmesan cheese, if desired

CREAMY SPINACH & RIGATONI BAKE

Macaroni and cheese is one of the ultimate comfort foods. My recipe gives it an Italian twist. -Tammy Rex, New Tripoli, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 10 servings.

Number Of Ingredients 12

Creamy Spinach & Rigatoni Bake image

Steps:

Preheat oven to 375°. Cook rigatoni according to package directions., Meanwhile, in a large skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings; wipe skillet clean., In same pan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour, salt and pepper until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Stir in cheese blend until melted., Stir in artichokes, spinach and pancetta. Drain rigatoni; add to cheese sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with Parmesan cheese., Bake, uncovered, until golden brown and bubbly, 20-25 minutes.

Nutrition Facts : Calories 643 calories, Fat 35g fat (20g saturated fat), Cholesterol 99mg cholesterol, Sodium 1438mg sodium, Carbohydrate 53g carbohydrate (8g sugars, Fiber 3g fiber), Protein 28g protein.

Ingredients

1 package (16 ounces) rigatoni
8 ounces sliced pancetta, chopped
3/4 cup butter, cubed
1/2 cup chopped onion
3/4 cup all-purpose flour
1-1/2 teaspoons salt
3/4 teaspoon pepper
5-1/4 cups 2% milk
4 cups shredded Italian cheese blend
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup shredded Parmesan cheese