Best One Pot Cheesy Barbecue Chicken Rigatoni Recipes

One Pot Cheesy Chicken Rigatoni image

Provided by Stephanie Pass

Number Of Ingredients 7

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

Steps:

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

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.