One Pot Cheesy Chicken Rigatoni



  • 1 box Barilla Rigatoni
  • 15 oz Galbani Ricotta
  • 1 cup Galbani Mozzarella, shredded
  • 2 24 oz jars of Barilla Marinara sauce
  • 3 cups water
  • 12 oz frozen precooked diced frozen chicken
  • 1 tablespoon olive oil


  1. Preheat oven to 350 F degrees.
  2. In a dutch oven, drizzle a tablespoon of olive oil over medium high heat.
  3. Add the precooked chicken and saute until it’s no longer frozen.
  4. Raise the fire to high heat and add the jars of sauce and the water.
  5. Wait until it comes to a boil and add the rigatoni.
  6. Stir occasionally.
  7. In a medium bowl, grate about 1 cup of mozzarella cheese.
  8. Add the 15 oz ricotta cheese to the mozzarella and stir until well mixed. Set aside.
  9. When the sauce has cooked down so it’s no longer soupy and the pasta is al dente, turn off the heat.
  10. Add ice cream scoops of the ricotta/mozzarella mixture to the top of the pasta.
  11. Pop it in the oven for 35 minutes.
  12. When the timer is up, turn the broiler on for just 3-4 minutes, watching carefully, to add a little brown to the cheese.
  13. Remove from the oven and let it sit for about 10-15 minutes before serving.

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