Creamy Chicken Mushroom Rigatoni

There are nights when I just want a comforting pasta bake but don’t have the time for a complicated sauce. That’s where this creamy chicken mushroom rigatoni comes in. This is the type of meal that makes you feel like you put in way more effort than you actually did.

Everything comes together in one bowl before it hits the oven (which makes for an easy cleanup.) The result is amazing flavor, and unbeatable textures. Creamy in the middle with crispy edges that everyone fights over.

You can bake this in your oven or take it outside and throw it into a pizza oven if that’s your jam. Using leftover chicken is a huge time saver for an easy chicken pasta night. If you’ve made my grilled chicken halves, this is a great way to put those leftovers to great use.

Why This Chicken Mushroom Pasta Bake Works

Roasting the mushrooms and onions brings a deep, savory flavor. It’s one of the easiest ways to level up a creamy chicken pasta bake without any hassle. The mix of ricotta, gruyere, and fontina creates a creamy sauce that clings to every piece of pasta.

Using a store-bought rotisserie bird works great and keeps this weeknight friendly. But, if you have any leftovers of my brine roasted chicken in the fridge, that takes this dish up a notch.

About the Ingredients

A mix of baby bella and shiitake mushrooms gives earthy depth and a meaty bite. They pair perfectly with the richness from the hand shredded cheeses. Sun-dried tomatoes add little bursts of tangy flavor to balance the richness in this creamy chicken pasta bake.

Now, I love sun-dried tomatoes because they’re super easy. But, if you have the time, my homemade roasted tomatoes blow the jarred stuff away. They melt right into the sauce for even more richness.

Fresh spinach keeps things from feeling too heavy. It wilts into the pasta during the bake, adding color and basically makes this like eating a salad, so there’s no guilt.

Tips for the Best Easy Chicken Pasta

• Reserve at least two cups of pasta water before draining. It helps thin the sauce into a silky consistency before baking. The pasta will absorb liquid as it finishes cooking.
  
• To elevate this creamy chicken mushroom rigatoni, use fresh heritage-breed chicken when your budget allows. It has a richer flavor and better texture than commodity birds, thanks to slower growth and more natural diets. It’s a small upgrade that makes a big difference.
  
• Sprinkle extra pecorino over top and you’ve got date-night comfort that’s still easy.
• For a vegetarian version, just skip the chicken and double the mushrooms.

Best Pasta Shapes for a Creamy Chicken Pasta 

Rigatoni shines here because those big tubes grab sauce inside and out. The ridges help that cheesy goodness cling while the edges get crispy under the heat. It’s the best of both worlds for a chicken mushroom pasta bake.

If you need a substitute, penne or ziti both work. Shells are a fun option too because they trap creamy pockets of sauce.

Definitely skip the long noodles like spaghetti or fettuccine though. They clump together during a bake and won’t hold the sauce the same way that tube shaped pasta will.

FAQs

• Can I use rotisserie chicken? Yes. It adds great roasted flavor and saves time. Leftover grilled or roasted chicken also works great.
  
• Can I change the mushrooms? For sure. Cremini or oyster mushrooms are great swaps. Avoid canned mushrooms though and remember roasting is where the flavor comes from.
  
• Can I make this ahead? Yes. Assemble everything, cover, and refrigerate for up to one day. Add 10 minutes of baking time if you’re popping it in the oven cold.
  
• What other pasta shapes can I use? Short, tubular pasta is best for a creamy chicken mushroom pasta bake. Rigatoni, penne, ziti, or shells will hold the sauce best.
  
• Do I have to bake it? Baking gives this creamy chicken mushroom pasta its crispy edges. You can skip it, but the texture definitely won’t be the same.

How To Make Creamy Chicken Mushroom Rigatoni

Serves: 6 | Prep Time: 5 mins | Cook Time: 45 mins

Ingredients

Mushrooms
10 oz baby bella mushrooms, quartered
10 oz shiitake mushrooms, sliced
½ medium sweet onion, julienned
4 cloves garlic, minced
⅓ cup olive oil
2 tsp kosher salt, Diamond Crystal
1 tsp black pepper
1 tsp garlic powder
1 tbsp fresh rosemary, chopped
2 tbsp fresh thyme leaves

Pasta
1 lb rigatoni pasta
2 cups ricotta cheese
1 cup gruyere cheese, shredded
1 cup fontina cheese, shredded
1 cup heavy cream
2 cups reserved pasta water
2 cups roasted chicken, diced
1 cup sun-dried tomatoes, chopped
1 tsp red pepper flakes
3 cups fresh spinach, chopped
¾ cup pecorino cheese, grated

Step 1: Preheat the oven to 425°F. 

Step 2: Place mushrooms and onions in a large bowl. Drizzle with olive oil, then season with salt, pepper, garlic powder, rosemary, and thyme. Toss until everything is evenly coated.

Step 3: Spread mushrooms and onions on a parchment-lined baking sheet. Roast for about 15 minutes or until browned on the edges.

Step 4: While mushrooms are roasting, cook rigatoni just shy of al dente so it stays firm while baking. Reserve two cups of pasta water before draining.

Step 5: Add cooked pasta, ricotta, gruyere, fontina, heavy cream, pasta water, chicken, sun-dried tomatoes, red pepper flakes, and spinach to a large bowl. Stir until the sauce looks creamy and the spinach begins to soften.

Step 6:  Add roasted mushrooms and onions. Gently fold everything together and transfer into a large oven-safe baking dish.

Step 7: Cover with foil and bake for 20–25 minutes. Remove foil, top with pecorino cheese, and bake another five minutes until the cheese melts and the edges begin to crisp.

Step 8: Let the pasta rest a few minutes before serving.