Rigatoni Chicken Divan
Indulge in creamy comfort with Rigatoni Chicken Divan, a hearty baked pasta dish that combines tender rigatoni, juicy shredded chicken, and vibrant broccoli in a luscious cheese sauce. Perfect for weeknight dinners or cozy gatherings, this casserole balances savory sharp cheddar and nutty Parmesan cheeses with a buttery breadcrumb topping that bakes to golden perfection. Featuring a rich, velvety sauce made from scratch with chicken broth and heavy cream, this recipe is elevated with hints of garlic and onion for irresistible flavor. Ready in just 50 minutes, this crowd-pleaser offers the ideal way to transform simple ingredients into a meal the whole family will love. Serve it with a crisp green salad for a complete dining experience!
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Recipe Information
Ingredients
- 12 ounces Rigatoni pasta
- 3 cups Broccoli florets
- 2 cups Cooked chicken breast, shredded or diced
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Add the broccoli florets to the boiling pasta during the last 2 minutes of cooking. Drain and set aside.
While the pasta cooks, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a paste forms.
Gradually whisk in the chicken broth and heavy cream. Cook the mixture, stirring frequently, until it thickens, about 3-5 minutes.
Stir in 1 1/2 cups of the shredded cheddar cheese and 1/2 cup of the Parmesan cheese, until melted and smooth. Add the garlic powder, onion powder, salt, and pepper, and stir to combine. Remove the sauce from heat.
In a large mixing bowl, combine the cooked rigatoni, broccoli, shredded chicken, and the cheese sauce. Mix until evenly coated.
Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup of cheddar cheese and 1/2 cup of Parmesan cheese on top.
In a small bowl, combine the breadcrumbs with the olive oil. Stir until the breadcrumbs are evenly coated, then sprinkle them over the cheese layer.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and the casserole is bubbling around the edges.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 1128 mg | 49% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 1.9 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 470 mg | 36% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 369 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
