Cheesy Chicken Alfredo Rigatoni Food

CHEESY CHICKEN ALFREDO RIGATONI

Steps:

• Melt butter over medium-low heat. Add garlic and cook for about 30 seconds, or until fragrant. Add heavy cream. Keep heat on medium-low, stirring frequently, until lightly bubbling.
• Slowly add cheese while stirring. Turn heat down a bit and continue to cook until desired thickness is reached.
• Preheat your oven to 325 degrees. Boil your noodles until they are about 1/2 to 2/3 done, and then drain well. Place noodles, broccoli, and chicken into an oven-safe 9x13 casserole dish that's been lightly sprayed with cooking spray. Pour sauce over the top, and top the whole thing with mozzarella cheese.
• Bake pasta for 30-40 minutes. If the cheese starts to brown, cover with tin foil and move casserole to a lower rack.

CHEESY CHICKEN RIGATONI

Steps:

• Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray.
• Cook pasta according to package directions. Drain.
• In a large saucepan, combine cheese soup, evaporated milk, heavy cream and garlic. Cook over medium-high heat until sauce comes to a boil. Reduce heat and simmer 5 to 7 minutes, until sauce thickens. Remove from heat. Stir in mozzarella cheese, parmesan cheese and pepper.
• In a large bowl combine cooked pasta, cooked chicken, cream of chicken soup and cheese sauce.
• Spoon pasta into prepared dish. Sprinkle casserole with remaining 1 cup of mozzarella cheese and 1/4 cup parmesan cheese.
• Bake uncovered for 45 minutes, until bubbly and cheese is golden brown.

CHEESY RIGATONI PEPPER BAKE

Steps:

• Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions; drain and set aside to cool.
• Heat the olive oil in a skillet over medium heat. Add the garlic and onion and cook until the onions are golden, 3 to 4 minutes. Stir in the tomatoes and tomato paste until everything is mixed together. Add salt and pepper to taste. Bring to a simmer and cook for 10 to 15 minutes.
• Preheat the oven to 350 degrees F.
• Spread a thin layer of sauce in a 9-by-13-inch baking dish. Layer in half of the cooked noodles, half of the cubed mozzarella, 3 tablespoons Parmesan and half of the sweet peppers. Top with half of the remaining sauce. Repeat the process with the remaining noodles and mozzarella, 3 tablespoons Parmesan and the remaining peppers and sauce. Top with the remaining 3 tablespoons Parmesan. (If making ahead, cover and refrigerate.)
• Cover and bake until the sauce is bubbling and the peppers are cooked through, about 40 minutes. Let sit 10 minutes before serving. Serve with Peppy Salad.
• Add the lettuce, pepperoncini, tomatoes, onion and mini pepper to a bowl. Drizzle over the olive oil and lemon, then sprinkle over some salt and pepper and toss.

CHEESY CHICKEN ALFREDO PASTA BAKE

Steps:

• Heat oil in a skillet over medium heat. Add chicken, salt, and pepper; cook and stir until golden brown, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Add broth and heavy cream; stir in pasta and bring to a boil. Reduce heat and simmer until pasta is tender, about 15 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease an 11x17-inch baking pan.
• Pour 1/2 the pasta mixture into the prepared pan. Sprinkle 1/2 the Parmesan cheese and 1/2 the mozzarella cheese over the pasta. Layer remaining pasta on top; finish with remaining Parmesan and mozzarella cheeses.
• Broil in the preheated oven until cheese is golden brown, 10 to 15 minutes.

CHEESY RIGATONI BAKE

Steps:

• Preheat oven to 375°. In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot. Cool slightly., Meanwhile, in a small saucepan, melt butter over low heat. Stir in flour and salt until smooth; gradually whisk in milk and water. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat., Add eggs to pasta, tossing to coat. Divide mixture between two greased 8-in. square baking dishes. Layer each dish with one can tomato sauce, 1 cup mozzarella cheese and half of the white sauce; sprinkle with Parmesan cheese. Bake, uncovered, until a thermometer reads 160°, 30-35 minutes. Freeze option: Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake 40 minutes. Uncover; bake until a thermometer inserted in center reads 165°, 7-10 minutes.

GRILLED CHICKEN RIGATONI WITH PESTO ALFREDO SAUCE

Steps:

• Cook the rigatoni according to package directions. Drain, place back in the pot, and stir in the olive oil (to avoid sticking).
• Grill the chicken breasts on an indoor grill, 6 minutes per side or until juices run clear. Cut into strips.
• Melt the butter in a medium saucepan over medium heat.
• Slowly whisk in the flour until smooth and pasty.
• Add milk gradually, whisking well after each small addition, then until no clumps can be seen.
• Add the sundried tomatoes.
• Heat over medium, whisking constantly, until heated and thick (sauce will thicken the more you cook it).
• Add the pesto sauce and mix well.
• Sprinkle the parmesan in, and whisk.
• Add the crushed garlic,chopped tomato, white (or black) pepper, and red pepper flakes.
• Remove from heat, and add salt to taste.
• Pour over rigatoni, mix and serve!

CHICKEN AND BROCCOLI ALFREDO CASSEROLE

Steps:

• Cook pasta per package. Drain & place into large mixing bowl.
• On Medium-High heat, warm up olive oil in skillet. Cut chicken breasts into bite-sized pieces. Cook 8-10 minutes or until chicken is cooked through.
• Cut broccoli into bite sized pieces, place in microwave safe bowl, add 2 tablespoons water, cover with plastic wrap. Microwave 4 minutes, stir & microwave an additional 4 minutes or until it reaches your desired crunchiness.
• Place the chicken, broccoli, alfredo sauce, 1 3/4 cups of cheese & spices into the bowl with the pasta. Mix together.
• Spray a 9" x 13" pan with cooking spray & dump the pasta/chicken mixture inside.
• In a small bow mix the bread crumbs, melted butter & remaining 1/4 cup of cheese. Sprinkle over the top of the casserole.
• Bake for 25-30 minutes or until the cheese is melted & the edges are bubbling.

CHEESY BROCCOLI RIGATONI

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in butter over medium heat for 1 minute. Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside. Drain pasta and toss with oil; set aside., In a large saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Drain and rinse with cold water., In a 13x9-in. baking dish coated with cooking spray, layer 1 cup white sauce, half of the pasta and broccoli and 1/2 cup cheese. Repeat layers. Top with remaining sauce and cheese. , Cover and bake at 350° for 25-30 minutes or until heated through.