Name: Cheesy Chicken Alfredo Rigatoni Bake
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb rigatoni; 9 boneless, skinless chicken thighs (Source gives a range of 8–10 thighs.); 1 red bell pepper (Sliced.); 1 green bell pepper (Sliced.); 0.5 onion (Large; sliced.); 1 cup heavy cream (Roughly 1 quart (4–5 cups), divided: use 3½ cups in the sauce and reserve 1 cup to drizzle over the assembled pasta. Whole or evaporated milk may be used instead for the drizzle.); 0.75 cup pasta water (Source gives a range of ½–1 cup; add more if the sauce is too thick.); 0.25 cup all-purpose flour; 2.5 tbsp butter (Source gives a range of 2–3 tbsp.); 0.75 cup Parmesan cheese (Grated; source gives a range of ½–1 cup.); 1 cup extra-sharp cheddar cheese; 1.5 cups mozzarella cheese; 1 cup sharp white cheddar cheese; coconut oil (For coating the chicken; amount not specified.); garlic powder (Amount not specified; used to season the chicken and more is added to the sauce.); onion powder (Amount not specified; used to season the chicken and more is added to the sauce.); Gourmet Kitchen Kickin' Chicken seasoning (Amount not specified; season chicken and add more to the sauce. Blend ingredients are not stated.); Kinder's Garlic & Herb seasoning (Amount not specified; season chicken. Blend ingredients are not stated.); Kinder's All Purpose seasoning (Amount not specified; season chicken. Blend ingredients are not stated.)

Steps

Coat the chicken thighs with the garlic powder, onion powder, Gourmet Kitchen Kickin' Chicken seasoning, Kinder's Garlic & Herb seasoning, Kinder's All Purpose seasoning, and coconut oil. Marinate for 30 minutes.
Cook the rigatoni according to its package directions, reserving ½–1 cup of the pasta water before draining. The source does not specify the pasta-cooking time or method.
Brown the chicken in a skillet. Add the sliced red and green bell peppers and onion to the flavorful drippings and cook them there.
Continue cooking the chicken until it reaches an internal temperature of 165°F (74 °C). Remove it from the skillet and chop it.
Add the butter to the skillet drippings, then stir in the flour to make a blonde roux.
Gradually stir in the pasta water and 3½ cups of the heavy cream.
Add the grated Parmesan and more seasoning to the sauce. Simmer until creamy; add more pasta water if it becomes too thick.
Toss the cooked rigatoni in the Alfredo sauce until coated.
In a baking dish, layer the sauced pasta, chopped chicken, extra-sharp cheddar, mozzarella, and sharp white cheddar. Repeat the layers.
Drizzle the reserved 1 cup of heavy cream over the assembled pasta. Whole milk or evaporated milk may be used instead for this drizzle.
Bake for about 20 minutes, until heated through, bubbly, and lightly browned. The source does not specify an oven temperature.

Notes

The author says the extra cream drizzle helps prevent the noodles from drying out. No oven temperature or detailed pasta-cooking directions are provided.

Nutrition

These are estimates per serving, worked out from the ingredients.

Calories: 822
Protein: 53 g
Carbs: 50 g
Fat: 45 g
Fiber: 3 g

Where the calories come from

Boneless, skinless chicken thighs29%
Rigatoni26%
Heavy cream12%
Mozzarella cheese8%
Extra-sharp cheddar cheese7%
Everything else19%

main
dinner
pasta
baked
cheesy
comfort food

Cheesy Chicken Alfredo Rigatoni Bake

Ingredients

Steps

Notes

Nutrition

Where the calories come from

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