Hot Eats and Cool Reads: Rigatoni Alfredo Bake with Chicken and Summer Veggies Recipe

Aug 26, 2013

Rigatoni Alfredo Bake with Chicken and Summer Veggies Recipe

Hello!! I hope you had a wonderful weekend! Here we are, Monday again?? These weeks just seem to fly by lately!

Today's recipe is for a tasty Rigatoni Alfredo Bake with Chicken and Summer Veggies!! I just love going to the farmer's market and picking out veggies. It's by far my favorite thing about summer. I can't wait until next summer when I can have a garden of my own! The flavors in this pasta are amazing and if you prefer homemade sauce over the jarred stuff, definitely substitute with your own sauce! You can also adjust the amount of veggies, if you prefer one over the other, or use different veggies depending on what you like!! This recipe turns out so creamy and flavorful! Have fun and enjoy!

Rigatoni Alfredo Bake with Chicken and Summer Veggies (click to print recipe)

What you need:
1/2 pound rigatoni pasta
2 chicken breasts, cut into bite sized pieces
1/2 cup onion, finely diced
3 cloves garlic, minced
8 ounces fresh white mushrooms, sliced
1 medium sized zucchini, halved and sliced
3 ears of corn, kernels removed from cob
2 cups grape tomatoes, halved
2- 15 ounce jars alfredo sauce
1 cup milk
1/4 cup fresh parsley, minced
2 cups mozzarella cheese, shredded
salt and pepper, as desired
olive oil

Preheat the oven to 350 degrees.

Cook pasta according to package directions, Drain, rinse and set aside. Do not overcook.

Meanwhile, in a large saute pan drizzle some olive oil and heat over medium high heat. Season the chicken with salt and pepper. Add chicken, and saute until cooked through. Remove from pan and set aside. Saute the onion, garlic, mushrooms, zucchini and corn for about 5 minutes over medium heat. Add chicken back to the saute pan and remove from heat.

Pour pasta into a 9x13 glass baking dish. Add chicken and veggies, tomatoes, and 1 1/2 cups mozzarella. Stir to combine. (If you end up with more than what fits into a 9x13 pan, use an additional baking dish)

In a bowl, combine alfredo sauce, milk, parsley, salt and pepper. Stir into pasta mixture until evenly combined. Sprinkle remaining cheese over top. Bake for 30-40 minutes, until cheese browns and sauce is bubbly.

Follow the Hot Eats and Cool Reads board on Pinterest here

On the blog.. one year ago: Apple Blueberry Quick Bread

Other pasta recipes you may like: 

Salmon & Pasta with Lemon Dill Sauce

Creamy Baked Mac & Cheese

This recipe may be shared at these fabulous blogs!


  1. This looks super yummy. What a fantastic way to slip lots of veggies into a creamy dish!

    I'd love for you to link up at our new party - Tell Us Tuesday!

  2. Oohh..that looks delicious Sheena! I love all the veggies..could be a great way to get some into my kids :) Thanks so much for linking up at Share your Stuff Tuesdays..have a great weekend!


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