Cheesy Chicken Rigatoni
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Chicken in a Italian tomato sauce with a creamy cheese sauce topped with mozzarella cheese.
Ingredients
  • 1 1/2 lbs chicken breast tenders
  • 2 tablespoons oil
  • 1 medium onion
  • 1 cup red or orange peppers
  • 1 jar traditional spaghetti sauce
  • 1 can water
  • 1 can petite tomatoes
  • 1 cup sharp cheddar cheese
  • 4 oz. cream cheese
  • 1 lb. rigatoni
  • salt
  • pepper
  • 3 – 4 garlic cloves
  • 1/2 t. oregano
  • 1 tablespoon basil
  • 1 1/2 cups mozzarella cheese – for top
  • 1/4 cup Parmesan cheese – for top
  • 1/4 teaspoon crushed hot peppers – optional
Instructions
  1. Cut chicken tenders into bite size pieces. Brown quickly and put in a bowl, refrigerate until last 15 minutes of cooking sauce.
  2. Add the onions and peppers and saute them until they start to cook. Add tomatoes, spaghetti sauce, water and spices. Cook for 30 minutes over medium heat.
  3. Cook noodles for about 6 minutes, they should just start to be getting soft. You want them really ala dente, they will finish cooking in the oven. Drain and put in a large bowl.
  4. Preheat oven to 350 F. Grease a 9 x 13 pan.
  5. Add chicken back into sauce. Cook for 5 minutes. Add in the cream and cheddar cheeses. Stir in the cheeses until they melt. Add the sauce to the pasta in the bowl. Mix well and pour into prepared pan. Top with mozzarella and parmesan cheeses.
  6. Bake for 30 – 45 minutes, if it starts to get too brown cover with foil. (I made it ahead and it took a hour to bake with it being cold when it went in the oven)
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2013/04/15/cheesy-chicken-rigatoni/