Baked Pesto Chicken Rigatoni with Sun-Dried Tomatoes

Steps

1. 1

   Preheat oven and prepare dishOven 375°F / 190°C

   • Position the oven rack to the center and preheat the oven to 375°F (190°C).
   • While preheating, lightly coat the bottom and sides of the 9×13-inch (23×33 cm) baking dish with olive oil or cooking spray so the pasta doesn't stick during baking.
   • Set the dish aside until you're ready to use it.

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   Ready when: Oven has fully preheated (indicated by a beep or light)

   Tip: Start the oven early so it's ready while you're preparing the other components.

2. 2

   Cook the pasta

   • Bring a large pot of water (at least 5 quarts/4.7 liters) to a rolling boil over high heat.
   • Once boiling, add 3 tablespoons (50 g) salt and stir until dissolved.
   • Add the rigatoni and stir well to prevent sticking.
   • Cook according to package directions, but remove it 1–2 minutes before the package time suggests—the pasta should be just tender with a slight bite (al dente), not fully soft, because it will continue to soften in the oven and the sauce.
   • Drain thoroughly in a colander; do not rinse the pasta, as some starch helps the sauce cling to it.

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   Ready when: Pasta is tender but still has a slight bite when you bite into a piece; it should not be mushy or fully soft

   Tip: Underdone pasta is better than overdone in this dish—the pasta will soften more in the sauce and oven. Taste a piece to check.

3. 3

   Make the pesto cream sauce

   • While the pasta cooks, heat 2 tablespoons (30 ml) olive oil in a large skillet (10-inch/25 cm) over medium heat.
   • Once shimmering (don't let it smoke), add the 3 minced garlic cloves and sauté for about 1 minute, stirring occasionally, until very fragrant and the garlic turns pale golden (do not brown, or it will taste bitter).
   • Add the basil pesto, sun-dried tomatoes, heavy cream, and chicken broth.
   • Stir well with a wooden spoon until everything is combined and smooth with no lumps of pesto.
   • Let the mixture simmer gently for 2–3 minutes, stirring occasionally, until it's well blended and has thickened slightly—it should coat the back of a spoon.
   • Taste a small spoonful and set the skillet aside off the heat.

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   Ready when: Sauce is smooth and well-blended with no visible lumps of pesto; it coats the back of a spoon and is slightly thickened but still pourable

   Tip: Keep the heat at medium or below to prevent the cream from breaking or separating. Never let it boil vigorously.

4. 4

   Add chicken and season

   • Add the 3 cups (420 g) of cooled shredded cooked chicken to the pesto sauce and stir gently with a wooden spoon until the chicken is evenly coated with sauce.
   • Taste a spoonful of the mixture and season with additional salt (start with ½ teaspoon/2.5 g) and freshly ground black pepper (start with ¼ teaspoon/0.5 g) to your preference.
   • Remember that the parmesan cheese on top will also add saltiness, so go easy.
   • Stir once more to make sure the chicken is well distributed and everything is combined.

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   Ready when: Chicken is evenly coated with sauce; no dry spots or lumps of pesto are visible; the mixture tastes well-seasoned

   Tip: Taste as you season—salt cannot be removed once added. It's better to undersalt slightly now since the parmesan and pesto are both salty.

5. 5

   Combine pasta and sauce

   • Transfer the drained rigatoni to a large mixing bowl.
   • Pour the entire chicken-pesto sauce over the pasta.
   • Using a large rubber spatula or wooden spoon, gently fold and stir from the bottom to the top, turning the bowl as you go, until every piece of pasta is well coated with sauce.
   • Make several sweeps with the spatula to ensure no dry pasta remains.
   • This should take 2–3 minutes of gentle, patient mixing.
   • Be careful not to be too aggressive, or you'll break the pasta into small pieces.

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   Ready when: All pasta is evenly coated with sauce; no white, dry pasta is visible; the mixture looks creamy and uniform throughout

   Tip: Use a rubber spatula or wooden spoon rather than a metal spoon to avoid breaking or bruising the delicate cooked pasta.

6. 6

   Assemble in baking dish and top

   • Pour the entire pasta mixture into the prepared 9×13-inch (23×33 cm) baking dish, spreading it in an even layer.
   • Use a rubber spatula to press it down gently so it settles evenly and fills the dish with no large gaps.
   • Sprinkle the 1.5 cups (150 g) of shredded mozzarella cheese evenly over the top, then sprinkle the ½ cup (50 g) of finely grated parmesan cheese on top of that in an even layer.
   • Cover the dish loosely with aluminum foil or parchment paper—the foil should tent above the pasta without touching the cheese if possible, leaving some room for steam to circulate.

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   Ready when: Pasta is evenly spread in the dish; cheeses are distributed in an even layer; foil is loosely tenting above without pressing on the cheese

   Tip: Don't pack the pasta down hard—just settle it gently so it fills the dish evenly without gaps. Leaving air space under the foil helps the cheese cook evenly.

7. 7

   Bake until bubbly and goldenOven 375°F / 190°C

   • Place the covered baking dish in the preheated 375°F (190°C) oven on the center rack.
   • Bake covered for 15 minutes.
   • After 15 minutes, carefully remove the foil (watch out for steam rising) and bake for another 10–12 minutes uncovered, until the cheese is fully melted, bubbly around the edges, and the top has turned light golden brown (some darker golden-brown spots are perfectly fine—aim for an even light golden color).
   • The pasta should be hot all the way through.
   • Remove from the oven and let the dish rest, undisturbed, for 5 minutes before serving.
   • This allows it to cool slightly so you don't burn your mouth and helps the dish set so it holds together when plated.
   • Just before serving, tear fresh basil leaves over the top if desired.

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   Ready when: Cheese is fully melted and bubbly, the top is light golden brown, steam is visible when foil is removed, and the pasta is hot when you press a spoon against it

   Tip: If the cheese is browning too quickly before the interior is hot, tent loosely with foil again. If it's not browning enough by the end, you can broil for 1–2 minutes (watch carefully to avoid burning). Don't skip the resting step—it makes a difference in texture and temperature.