Prep & Bake Marry Me Chicken Rigatoni
Includes recyclable aluminum tray
- Eggs
- Wheat
- Milk
This pasta bake keeps cleanup to a minimum thanks to our oven-ready tray. Fresh rigatoni cooks up to a perfect al dente in the oven along with dark meat chicken and a velvety tomato cream sauce—with no prep required. Finish it with a swirl of tangy sun-dried tomato paste and sprinkle of nutty Parmesan for a convenient, delicious meal in a flash!
Ingredients
1 ounce
Sun-Dried Tomato Paste
10 ounce
Diced Skinless Dark Meat Chicken
1 unit
Oven-Ready Tray
7 ounce
Fresh Rigatoni Pasta
(Contains: Eggs, Wheat)
2 unit
Chicken Stock Concentrate
4 ounce
Cream Sauce Base
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 teaspoon
Garlic Powder
2.5 ounce
Marinara Sauce
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position and preheat oven 450 degrees.
In oven-ready tray, mix together cream sauce base, marinara, stock concentrates, and garlic powder until thoroughly combined. (For 4 servings, divide ingredients between two trays.)
Open package of chicken* and drain off any excess liquid.
To tray with sauce, add chicken, rigatoni (gently separating with your hands first), 1 cup water, salt, and pepper; stir until evenly combined and coated. (For 4 servings, divide ingredients between two trays, using 1 cup water in each tray.)
Tightly cover tray with foil. Bake on middle rack (be sure your oven has preheated!) for 25 minutes. (For 4, bake two trays side by side on middle rack.)
Carefully remove foil (watch out for steam!). Stir rigatoni.
Return tray to middle rack and bake, uncovered, until pasta is tender and chicken is cooked through, 10-12 minutes.
Stir sun-dried tomato paste and half the Parmesan into pasta.
Divide pasta between shallow bowls; top with remaining Parmesan and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some enjoyed the creamy, flavorful sauce; others found it bland and in need of extra seasoning.
- Ease of prep: Many appreciated how quick and simple this one-pan meal was to prepare 🍲.
- Suggestions: Consider sautéing chicken separately, adding vegetables like broccoli, and using dried pasta instead of fresh.
- Texture: Pasta often turned out mushy or gummy; reducing water and cooking time may help achieve better consistency.
- Chicken: Several preferred white meat over the dark meat provided, which some found fatty or gristly.
Reviews from our home cooks
Great flavors. I saw some people saying this meal was mushy, but I ended up adding slightly less water and taking the foil off a lot sooner to absorb more of the water/sauce. I cooked for longer at a lower temperature. I also dried and seasoned the chicken before adding to the pan. I put salt, pepper, garlic powder, meat tenderizer seasoning, italian seasoning, and some red pepper flakes on the chicken. Fresh pasta is also a slightly different texture if you're used to boxed pasta! I thought this one was great and couldn't really get easier. A favorite!
WOW is just about the only word I have. It was so fast to prep and cook. The only thing to wash after prep was a spoon. Awww the taste was amazing. Will pick this again, loved it.
Interesting making it as a baked entree with the tray instead of how this was presented a few weeks (months?) ago. Delicious either way, a bit easier/faster to make this way.
Quite tasty and very easy! I did let it cook extra to ensure the chicken would be completely done.
I love a good dump and bake it was so quick and easy and tasted great!
I really appreciated how easy this was. With the 4 servings, I was able to have my husband make dinner with me and that made it a lot of fun. Everyone enjoyed it.
Very creamy and flavorful which is nice; the dark meat chicken is fattier than white meat which is a texture I don't personally like but overall the flavor was still good
Weirdly good. I kept thinking about click-bait videos. You know the ones where they throw 3 sticks of butter and raw chicken with a can of soup and a box of dry pasta... Anyway this wasn't that. But it had me worried.
The flavor of this was very good, but like all of these baked-in-a-tray pasta dishes, the pasta is mushy. I even pre-cooked the chicken and cut down on the oven time, but it still came out feeling overcooked. I can't help but wonder if the solution might be a dried pasta instead of fresh.
This was good but the noodles turned out a little too soft and mushy and the dark meat chicken wasn't my personal favorite. We think it would have been better with a little more spice, or the option of Italian sausage or flavored ground beef. The sauce was still delicious and the meal was super easy.
