⸻

Some of the best meals come from making do with what you’ve got on hand. This Creamy Chicken Rigatoni Bake started as a magazine recipe but quickly became a pantry-friendly weeknight dinner featuring chicken tenderloins, rigatoni, canned tomatoes, and a creamy sauce made from evaporated milk.

It’s hearty, cheesy, and packed with comfort-food flavor without requiring a long list of ingredients. Perfect for busy weeknights, Sunday suppers, or whenever you’re craving a warm casserole straight from the oven.

⸻

https://video.wixstatic.com/video/a44a5b_803557a505944d01975b78ac7ef709b8/1080p/mp4/file.mp4

⸻

Tools From the Kitchen:

• Dutch oven or large stock pot

• Cutting board

• Chef’s knife

• Measuring cups and spoons

• Whisk

• Mixing bowl

• 8x8 baking dish

• Aluminum foil

⸻

Ingredients:

• 6 cups water

• 6 tsp Better Than Bouillon Chicken Base

• 1 lb boneless skinless chicken tenderloins

• 8 oz rigatoni

• 1 cup evaporated milk

• 1½ Tbsp all-purpose flour

• 2 tsp Worcestershire sauce

• 1 packet Taco Bell Fire Sauce (optional)

• 1¼ tsp kosher salt

• ½ tsp black pepper

• 1½ Tbsp butter

• 1 medium onion, diced

• 1 large yellow bell pepper, diced

• 1 can diced tomatoes, drained

• ¾ cup Italian 5 Cheese Blend

⸻

Prepare:

1. Preheat oven to 400°F.

2. Combine water and Better Than Bouillon in a Dutch oven and bring to a boil.

3. Add chicken tenderloins. Reduce heat and simmer until cooked through. Remove chicken and chop or shred.

4. Return broth to a boil. Add rigatoni and cook until just al dente. Remove pasta, reserving broth.

5. Reduce broth.

6. Whisk evaporated milk and flour together. Stir into broth and cook until slightly thickened.

7. Remove from heat and stir in Worcestershire sauce, Fire Sauce, salt, and pepper.

8. Pour sauce over cooked rigatoni and stir to coat.

9. Melt butter in the Dutch oven. Add onion and bell pepper and cook until tender.

10. Stir in diced tomatoes and chicken.

11. Add the chicken mixture to the pasta and sauce. Stir until combined.

12. Transfer to an 8x8 baking dish.

13. Top with Italian 5 Cheese Blend.

14. Spray the underside of foil with olive oil spray and cover dish.

15. Bake for 20-25 minutes until hot and bubbly.

16. Remove from oven and serve warm.

Recipe Note: Recipe adapted from Southern Living Magazine May 2019

⸻

Notes From the Kitchen:

• Starting with 6 cups of broth worked best during testing. The pasta absorbs quite a bit of liquid.

• Spraying the foil prevents the melted cheese from sticking.

• Rigatoni holds the creamy sauce beautifully.

• This recipe can easily be prepared ahead and baked later.

⸻