Best One Pot Cheesy Barbecue Chicken Rigatoni Recipes

Cheesy Chicken Rigatoni image

Provided by Plain Chicken

Time 1h

Number Of Ingredients 12

12- oz Rigatoni ((4-1/2 cups dry))
4 cups cooked chopped chicken
1 (10.75-oz) can cream of chicken soup
1 cup shredded mozzarella cheese
¼ cup parmesan cheese
1 (10.75-oz) can cheese soup
1 (5-oz) can evaporated milk
1¼ cup heavy cream
2 tsp minced garlic
1 cup shredded mozzarella cheese
½ cup parmesan cheese
¼ tsp black pepper

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.

One-Pot Cheesy White Rigatoni with Peas for Two image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 small leek, white and light green parts, thinly sliced into half-moons
1 stalk celery, finely chopped, plus leaves, for garnish
Kosher salt and freshly ground black pepper
1 clove garlic, minced
6 ounces mezze rigatoni
1/2 cup dry white wine
1 teaspoon lemon zest plus juice of 1/2 lemon
1 cup frozen peas
1/2 cup low-moisture shredded mozzarella (2 ounces)
1/2 cup grated Parmesan (1 1/2 ounces)
1/3 cup heavy cream
1 tablespoon capers
1 tablespoon chopped fresh rosemary
1 teaspoon fresh thyme leaves, chopped

Steps:

Heat the oil in a medium saucepan over medium-high heat. Add the leeks, celery, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are softened and just starting to caramelize, 5 to 6 minutes. Stir in the garlic until softened, about 1 minute. Add the rigatoni and white wine and cook, stirring occasionally, until the wine has almost evaporated and is thickened, 2 to 3 minutes.
Add the lemon juice, 1 1/2 cups water, 1/2 teaspoon salt and a few grinds of pepper and stir to combine. Cook, stirring frequently, until the liquid has almost evaporated and the pasta is al dente, 14 to 16 minutes. Add the lemon zest, peas, mozzarella, Parmesan, heavy cream, capers, rosemary, thyme, 1/2 teaspoon salt and a generous amount of pepper and cook, stirring, until the cheese is melted and the peas are warm, about 2 minutes. Divide between 2 serving bowls and garnish with celery leaves.