Baked Chicken and Vegetable Rigatoni

Baked Chicken and Vegetable Rigatoni


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This chicken baked pasta dish has it all. It's loaded with vegetables, it's cheesy and baked to perfection.

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Time needed

15 min preparation + 55 min cooking

Serving Size / Yield

4-6 servings


  • 8 oz. uncooked rigatoni
  • 1 Tbs. olive oil
  • 1 C. finely chopped onion (about 1 medium)
  • 1 pkg. frozen chopped spinach, thawed
  • 1 pkg. of mushrooms, sliced
  • 1 diced zucchini
  • 3 C. cubed cooked chicken breasts
  • 1 can Italian-style diced tomatoes
  • 1 (8-oz.) container chive-and-onion cream cheese
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 1/2 C. shredded mozzarella cheese
  • 1/4 C. chopped fresh flat-leaf parsley

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Prepare rigatoni according to package directions. Heat a large skillet over medium-high heat. Add olive oil, swirl to coat. Add onion and mushrooms, saute 5 minutes or just until tender. Stir in zucchini, salt and pepper and garlic, cook 4 to 6 minutes or until vegetables are tender, stirring occasionally. Preheat oven to 375°F. Drain chopped spinach well, pressing between layers of paper towels. Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese. Bake, covered, for 30 minutes; uncover and bake 15 more minutes or until bubbly. Add parsley for garnish.

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