There are some days when my culinary plans take an unexpected turn, leading to delightful discoveries. This recipe, Barbecue Chicken Rigatoni and Cheese, was born out of one such day. I had envisioned a smoky BBQ chicken pizza, a familiar favorite that always hits the spot. However, upon arriving home from work, I realized I was out of pizza yeast and lacked the time for a traditional dough rise. Instead of letting that deter me, I decided to pivot. What could capture that same comforting, barbecue-infused essence but in a different, equally satisfying form?

The Genesis of a New Comfort Classic

That’s when the idea for a barbecue chicken pasta bake began to simmer. I wanted something hearty, cheesy, and imbued with that distinct, slightly spicy barbecue kick. Drawing inspiration from a classic macaroni and cheese base, I started thinking about how to integrate those bold BBQ flavors. The rigatoni, with its large, ridged tubes, seemed like the perfect pasta to cradle a rich cheese sauce and tender chicken morsels. It wasn’t long before this concept evolved into what you see today: a creamy, savory, and incredibly satisfying dish that truly delivers on the promise of comfort food.

This recipe is an adaptation, blending the best elements from Baked by Rachel’s barbecue macaroni and cheese with a few personal touches from my own reliable macaroni and cheese recipe. The goal was to create a cohesive, flavorful experience that elevates a simple pasta bake into something truly special.

Created by:
Lynne Feifer

Barbecue Chicken Rigatoni and Cheese

Serves: 9-12 in a 9×13-inch baking dish

Barbecue chicken, slightly spiced and combined with rigatoni pasta, a mixture of cheeses, and topped with toasted bread crumbs and more cheese. It’s a new version of an old-time comfort food.

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Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts
• 6 tablespoons barbecue sauce
• ¼ teaspoon cayenne pepper
• ¼ teaspoon garlic powder

For the Rigatoni Cheese Sauce

• ½ cup (1 stick) unsalted butter
• ½ cup all-purpose flour
• 2 teaspoons ground mustard
• 5 cups milk (whole or 2%)
• 2 cups shredded sharp Cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded Mozzarella cheese
• ½ teaspoon salt, plus additional if needed
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons Worcestershire sauce
• 1 pound rigatoni pasta, cooked just below recommended cooking time (it will finish cooking in the oven) and drained

For the Topping

• 2 tablespoons olive oil
• 1 cup Panko bread crumbs
• 2 cups Mexican cheese blend (for topping)

Instructions

1. Prepare a 9×13-inch baking dish by generously spraying it with cooking spray. Set aside.

For the Chicken

2. Preheat your oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil and spray the foil with cooking spray.
3. In a small bowl, combine the barbecue sauce, cayenne pepper, and garlic powder. Mix well.
4. Brush the prepared barbecue sauce mixture generously onto both sides of the chicken breasts.
5. Bake the chicken for 30 minutes, or until it is completely cooked through and reaches an internal temperature of 165 degrees F (74 degrees C) when checked with a meat thermometer.
6. Once cooked, remove the chicken from the oven, let it rest for a few minutes, then cut it into bite-sized pieces. Set aside.

For the Cheese Sauce

8. While the chicken is baking, melt the butter in a large pot or Dutch oven over medium heat.
9. Whisk in the flour and ground mustard, cooking for 1-2 minutes to create a smooth roux.
10. Slowly whisk in the milk, a little at a time, making sure to incorporate it fully to prevent lumps. Continue to cook, stirring frequently, until the sauce thickens to your desired consistency.
11. Reduce heat to low. Stir in 4 cups of the shredded cheeses (sharp Cheddar, Monterey Jack, and Mozzarella), salt, pepper, and Worcestershire sauce.
12. Continue to cook and stir until all the cheese has melted and the sauce is smooth and creamy. Taste and add more salt if needed.
13. Remove the pot from the heat. Add the cooked and drained rigatoni pasta to the cheese sauce, stirring until the pasta is thoroughly coated.
14. Gently fold in the cooked bite-sized chicken pieces, ensuring they are evenly distributed throughout the pasta and sauce.
15. Pour the entire rigatoni and chicken mixture into the prepared 9×13-inch baking dish.

For the Topping

16. In a medium skillet, heat the olive oil over medium heat.
17. Add the Panko bread crumbs and toast them, stirring constantly, until they are lightly golden brown and fragrant. Remove from heat immediately to prevent burning.

Assembly and Baking

18. Lower your oven temperature to 350 degrees F (175 degrees C).
19. Sprinkle 1 cup of the Mexican cheese blend evenly over the rigatoni mixture in the baking dish.
20. Next, sprinkle the toasted Panko bread crumbs over the cheese layer.
21. Finally, scatter the remaining 1 cup of Mexican cheese blend on top of the bread crumbs.
22. Bake for 25-30 minutes, or until the cheese is bubbly and melted, and the topping is golden brown.
23. Allow the dish to rest for a few minutes before serving to let the sauce set.

Nutrition Information

(Nutritional values are estimates and may vary based on ingredients used and preparation method.)

Why You’ll Love This Barbecue Chicken Rigatoni and Cheese

This Barbecue Chicken Rigatoni and Cheese isn’t just another pasta dish; it’s an experience. The deep, smoky sweetness of the barbecue sauce perfectly complements the rich, savory blend of cheeses. Rigatoni pasta, with its robust shape, acts as a fantastic vehicle for soaking up all that creamy goodness, ensuring every forkful is bursting with flavor. The slight hint of cayenne pepper adds a gentle warmth without overpowering, making it palatable for most tastes, even those sensitive to spice.

Beyond its incredible taste, this dish is incredibly versatile and practical. It’s an ideal candidate for weeknight dinners when you need something substantial and satisfying, yet relatively straightforward to prepare. It’s also a fantastic option for potlucks, game day gatherings, or any event where you want to serve a crowd-pleasing, hearty meal that feels both gourmet and homey. The baked aspect means less last-minute fuss, allowing you to enjoy your guests or family.

Pro Tips for the Best BBQ Chicken Pasta Bake

• Chicken Prep: For an even faster meal, use pre-cooked rotisserie chicken or leftover grilled chicken. Simply shred or chop it and add it to the sauce.
• Cheese Choices: While the recipe calls for specific cheeses, feel free to experiment! Smoked gouda or sharp provolone can add interesting depth. Just ensure they melt well.
• Spice It Up (or Down): Adjust the cayenne pepper to your preference. For more heat, add a pinch more. For less, omit it entirely. A dash of smoked paprika can also enhance the smoky flavor without adding much heat.
• Al Dente Pasta is Key: Cooking the rigatoni just shy of al dente is crucial. It will continue to cook and absorb the sauce in the oven, preventing it from becoming mushy.
• Make Ahead Option: You can assemble the entire dish (without the breadcrumb topping) up to a day in advance. Cover it tightly and refrigerate. Add the breadcrumbs and extra cheese just before baking. You might need to add an extra 10-15 minutes to the baking time if baking from cold.

Our Verdict on This Comforting Casserole

In our household, we rate everything we bake on a scale of 1-4, with 4 being the absolute best. This Barbecue Chicken Rigatoni and Cheese proudly earned 3 “rolling pins” – a solid testament to its deliciousness and crowd-pleasing qualities. While the cheese sauce might have had a whisper of graininess on this particular attempt, it was by no means a deterrent. In fact, it was quickly overlooked amidst the symphony of flavors and textures.

The family absolutely loved it, and the request for a repeat performance came swiftly. We even had about half the dish leftover, which reheated beautifully for lunch the next day, proving its versatility. Next time, I might consider scaling the recipe down slightly for a smaller gathering, perhaps using an 8×8-inch baking dish for a more intimate serving. But for feeding a hungry crowd or ensuring delightful leftovers, the full 9×13-inch batch is perfect.

This dish truly embodies what comfort food should be: warm, hearty, immensely satisfying, and capable of bringing smiles to the dinner table. It’s a wonderful example of how a spontaneous change of plans in the kitchen can lead to a cherished new recipe. Give it a try, and let this Barbecue Chicken Rigatoni and Cheese become a comforting staple in your home!