Creamy Chicken Alfredo Stuffed Rigatoni Recipe

If you love pasta and creamy sauces, then this Chicken Alfredo Stuffed Rigatoni recipe is a must-try. It combines the rich flavors of classic chicken Alfredo with the fun of stuffed pasta. Perfect for a cozy family dinner or impressing guests, this dish is simply irresistible!

Imagine tender rigatoni tubes filled with a luscious chicken Alfredo mixture, baked to perfection and topped with melted cheese. This chicken recipe is not only delicious but also a crowd-pleaser that will have everyone asking for seconds. Plus, it’s a great way to elevate your usual pasta night!

Deliciously Stuffed Rigatoni with Chicken Alfredo

This Chicken Alfredo Stuffed Rigatoni recipe features al dente pasta tubes generously filled with a creamy blend of chicken, Alfredo sauce, and cheese. Baked until bubbly and golden, it’s a comforting dish that’s creamy and satisfying in every bite.

Ingredients

12 oz rigatoni pasta
2 cups cooked chicken, shredded
1 cup Alfredo sauce
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).
Cook the Pasta: Boil the rigatoni in salted water until al dente, according to package instructions. Drain and set aside.
Prepare the Filling: In a large bowl, combine shredded chicken, Alfredo sauce, ricotta cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
Stuff the Rigatoni: Using a small spoon, carefully fill each rigatoni tube with the chicken Alfredo mixture. Place the stuffed rigatoni in a baking dish.
Add Cheese: Pour any remaining Alfredo sauce over the stuffed rigatoni. Sprinkle shredded mozzarella and grated Parmesan cheese on top.
Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Serve: Garnish with fresh parsley if desired, and serve hot.