Alfredo Chicken and Ham Rigatoni
Italian flavors always make a family pleasing meal and this Baked Alfredo Chicken And Ham Rigatoni doesn’t disappoint. It features tender cooked pasta mixed with rotisserie chicken and diced ham embellished with baby spinach and artichokes all smothered with alfredo sauce.
Easy Alfredo Chicken and Ham Rigatoni
This pasta casserole is practically a one dish meal. You can make it using deli ham or turn leftover holiday ham in a round two meal. How to make Alfredo Chicken and Ham Rigatoni: (Scroll down for full printable recipe,.)
- Prepare Dish – Preheat the oven to 350°F and spray an 13×9 inch baking dish with cooking spray.
- Pasta – Cook the rigatoni in salted boiling water per the instructions on the box until al dente.
- While the pasta is cooking in a large mixing bowl mix together the Alfredo sauce, milk, basil pesto and alouette cheese, onion powder and red pepper flakes. Season with salt and black pepper to your taste.
- Combine – After the pasta is finished cooking, drain well, then add to the bowl.
- Mix-ins – Fold in the chopped and drained artichoke hearts, chopped chicken and roughly chopped ham. Next, add the spinach. Mix well.
- Add 1 1/2 cups of the shredded Italian cheese blend. Taste and adjust the salt and pepper to your taste.
- Pour the pasta mixture into the prepared baking dish. Sprinkle with the 1/2 cup of remaining Italian shredded cheese.
- Topping – In a small mixing bowl mix together the breadcrumbs, shredded Parmesan cheese, melted light butter and oregano. Sprinkle on top.
- Place into the oven and bake for 35-40 minutes or until the top is crispy and golden.
How to Make the BEST Alfredo Chicken and Ham Rigatoni Recipe
- Ingredients you’ll need to make homemade Alfredo Chicken and Ham Rigatoni: Dry rigatoni, Asiago Romano Alfredo Sauce (i.e Classico), milk, prepared basil pesto, light garlic and herb spreadable cheese (i.e. Alouette), onion powder, red pepper flakes, salt and black pepper to taste, marinated artichoke hearts, chopped roasted chicken, thinly sliced smoked ham, shredded Italian cheese blend, loosely packed baby spinach, fresh breadcrumbs, shredded Parmesan cheese, light butter and oregano or Italian seasoning.
- Kitchen tools you’ll need: Pasta pot, large saucepan, measuring cups and spoons, cheese grater, sharp knife and cutting board and whisk.
- You can use mozzarella cheese, fontina cheese, asiago cheese or gruyere cheese in this casserole.
- You can also use another tubular pasta in the same amount.
- Lighter cheese, butter and alfredo sauce works perfectly in this recipe.
- Store baked Alfredo Chicken and Ham Rigatoni chilled in the refrigerator for up to 3 days.
- Reheat in single servings in the microwave.
More Casserole Recipes to Make
Pasta is budget friendly and able to be transformed in many ways with sauces, seasonings and mix-ins. Other pasta casseroles you may like to try:
- Supreme Pizza Pasta Skillet with Italian sausage and pizza toppings mixed in.
- Ham and Noodle Gratin inspired by a dish we had at Epcot in Florida.
- Beef and Noodles Casserole features a rich and hearty sauce.
- No soups required to make Homemade Tuna Noodle Casserole.
- Saucy Baked Penne Pasta can be assembled in advance and baked when you’re ready to eat.
- Ravioli Casserole comes together in minutes for an impressive meal.
- Another pasta dish you may like to try is this Baked Rigatoni Pasta from The Recipe Rebel.
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Helpful Kitchen Items:
Baked Alfredo Chicken and Ham Rigatoni
Ingredients
- 3 cups dry rigatoni
- 1 15 oz jar Light Asiago Romano Alfredo Sauce or similar [i.e Classico]
- 2/3 cup milk
- 1/2 cup prepared basil pesto
- 1/2 cup light garlic and herb spreadable cheese [i.e. Alouette]
- 1 1/2 tsp onion powder
- 1/2 tsp red pepper flakes
- salt and black pepper to taste
- 1 6.5 oz jar marinated artichoke hearts drained
- 2 cups chopped roasted chicken
- 6 oz thinly sliced smoked ham
- 2 cups shredded Italian cheese blend
- 1 cup loosely packed baby spinach
- 1 cup fresh breadcrumbs
- 1/2 cup shredded Parmesan cheese
- 2 Tbsp light butter melted
- 1/4 tsp oregano or Italian seasoning
Instructions
- Preheat the oven to 350°F and spray an 13×9 inch baking dish with cooking spray.
- Cook the rigatoni in salted boiling water per the instructions on the box until al dente.
- While the pasta is cooking in a large mixing bowl mix together the Alfredo sauce, milk, basil pesto and alouette cheese, onion powder and red pepper flakes. Season with salt and black pepper to your taste.
- After the pasta is finished cooking drain well then add to the sauce.
- To the bowl add the artichoke hearts, chopped chicken and roughly chopped ham. Next, add the spinach. Mix well.
- Add 1 1/2 cups of the shredded Italian cheese blend. Taste and adjust the salt and pepper to your taste.
- Pour the pasta mixture into the prepared baking dish and sprinkle with the 1/2 cup of remaining Italian shredded cheese.
- In a small mixing bowl mix together the breadcrumbs, shredded Parmesan cheese, melted light butter and oregano. Sprinkle on top.
- Place into the oven and bake for 35-40 minutes or until the top is crispy and golden.
Nutrition
Hi Lynn, thanks so much for letting me know if freezes well!
Melissa, I made this and froze it before baking. Defrosted and baked and it was wonderful! We had it on New Year’s Day and it was very popular. Thanks for a great recipe!
Hi Lynn that’s a great question, however, I have never tried. If you give it a whirl come back and let us know how it goes.
Could you freeze this, either before or after baking? I’m looking forward to trying it!
Sure, anytime! ☺
Hi Dawn, there is a print button available and has been for a long time. It’s a bright green print button with the share buttons. You can print with or without the images.