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Cheesy Bacon Chicken Rigatoni Bake

Baked Chicken Rigatoni is the cheesiest baked pasta dishes you will ever have!

Prep Time
30 mins
Cook Time
30 mins
Servings: 12 servings
Course: Main Course , Dinner
Cuisine: American

Ingredients

Cheesy Sauce:
  • 3  tablespoons butter
  • ⅓  cup  all-purpose flour
  • 3  cups  whole milk
  • 2  packages dry Ranch seasoning
  • 8 ounces cream cheese, room temperature
  • 3  cups  cheddar cheese, shredded
  • 1  can (10.5 ounces) condensed cream of chicken soup
Rigatoni Bake
  • 1 pound (16 ounces) rigatoni noodles, cooked
  • 12  slices  bacon, cooked and crumbled
  • 2 cups shredded chicken

Instructions

    Cup of Yum
  1. Preheat oven to 375°F.
Cheesy Sauce:
    Cup of Yum
  1. In a large skillet, on medium heat, melt 3 tablespoons butter and stir in flour with whisk. Mixture will be thick.
  2. Gradually stir in milk, beating with the whisk. Mixture will begin to form a thick paste, gradually getting thinner as you add more milk.
  3. Stir in the dry ranch seasoning.
  4. Stir in condensed cream of chicken soup and cream cheese, mix until fully combined.
  5. Stir in 3 cups of cheddar cheese until melted. Remove from heat.
Rigatoni Bake:
  1. In a large bowl combine rigatoni noodles, shredded chicken, and cheese sauce. Stir well to combine and transfer to a 11x15-inch baking dish.
  2. Top with the cooked bacon and 1 cup shredded cheese.
  3. Bake for 20-30 minutes or until mixture is bubbly and cheese is fully melted.
  4. Serve and enjoy!

Notes

  • TO STORE LEFTOVERS:  Leftover chicken rigatoni can be stored in the refrigerator for up to 3-4 days in an airtight container.  Best if wrapped tightly in plastic wrap.