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.
Prevent your screen from going dark
Ingredients
For the Chicken
2bonelessskinless chicken breasts
6tablespoonsbarbecue sauce
¼teaspooncayenne pepper
¼teaspoongarlic powder
For the Rigatoni
½cup1 stick unsalted butter
½cupflour
2teaspoonsground mustard
5cupsmilk
2cupsshredded sharp Cheddar cheese
1cupshredded Monterey Jack cheese
1cupshredded Mozzarella
½teaspoonsalt plus additional if needed
¼teaspoonfreshly ground black pepper
2tablespoonsWorcestershire sauce
1poundrigatoni pastacooked just below recommended cooking time (it will finish cooking while in the oven) and drained
For the Topping
2tablespoonsolive oil
1cupPanko bread crumbs
2cupsMexican cheese blend
Instructions
Prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
For the Chicken
Preheat oven to 375 degrees F. Prepare a rimmed baking sheet by lining it with tin foil and spraying the foil with cooking spray.
In a small bowl, mix together the cayenne pepper, garlic powder and barbecue sauce.
Brush the sauce onto both sides of the chicken.
Bake for 30 minutes or until chicken is completely cooked and the internal temperature registers 165 degrees F. with a meat thermometer.
Cut into bite-sized pieces and set aside.
For the Cheese Sauce
Melt butter in a large pot over medium heat.
Whisk in flour and mustard.
Slowly whisk in milk and continue to cook until sauce thickens.
Mix in 4 cups of the shredded cheeses (the sharp cheddar, Monterey Jack and Mozzarella), salt, pepper, and Worcestershire sauce.
Add more salt if needed.
Cook and stir until the cheese melts.
Remove from heat and mix in rigatoni, stirring until thoroughly combined.
Add chicken pieces and mix.
Pour into prepared baking dish.
For the topping
In a medium skillet, heat olive oil over medium heat.
Add bread crumbs and toast until lightly golden.
Assembly
Lower oven temperature to 350 degrees F.
With the rigatoni mixture in the baking dish, sprinkle 1 cup of the Mexican cheese blend on top.
Sprinkle the toasted Panko bread crumbs on the cheese, followed by the remaining cup of Mexican cheese on top of the bread crumbs.
Bake for 25 - 30 minutes until bubbly.
Nutrition
Serving: 6g
Did you make this recipe?
Share it with me on Instagram and make sure to follow me on Pinterest for more recipes.