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Baked chicken rigatoni with sweet corn, zucchini, and a roasted poblano béchamel with a spoon.

Baked Chicken Rigatoni with Sweet Corn, Zucchini and a Roasted Poblano Béchamel

Teri & Jenny
5 from 1 vote
Course dinner
Cuisine Italian-american
Servings 7
Calories 450 kcal


  • 2 tablespoons unsalted butter, softened
  • 8 ounces dry rigatoni
  • 3 tablespoons extra virgin olive oil, divided
  • 1 shallot, diced
  • 2 garlic cloves, minced
  • 1 large zucchini, chopped
  • 1 tablespoon minced oregano
  • 1 tablespoon minced basil
  • 1 cup sweet corn kernels
  • 2 heaping cups cooked and shredded (boneless-skinless) chicken breast

roasted poblano béchamel

  • 4 tablespoons unsalted butter
  • 4 tablespoons all purpose flour
  • 14 ounces whole milk
  • 2 roasted poblano peppers, skinned, seeded and chopped**
  • 7 ounces shredded Oaxaca cheese can sub Monterey jack Cheese
  • juice of 1 lime
  • salt and pepper to taste


  • lime wedges
  • cilantro leaves


  • Preheat oven to 375˚F. Grease a baking dish with butter and set aside.
  • Fill a pot with water and bring to a boil, over high heat. Add a small handful of salt and rigatoni and boil for 5 to 6 minutes or until al dente, stirring occasionally.
  • Drain pasta, reserving 3 tablespoons pasta water and pour into a large mixing bowl and toss with 1 table of oil.
  • Pour remaining oil into a saucepan and place over medium-high heat.
  • Add shallot, garlic and zucchini and sauté for about 4 minutes. Season with salt and pepper.
  • Stir in the oregano, basil and corn and continue to sauté for an additional 3 to 4 minutes. Add chicken sauté for 1 minute.
  • Pour mixture over cooked rigatoni, lightly season with salt and pepper and toss together. Set aside.
  • For roasted poblano béchamel: Place saucepan back onto stovetop and melt butter over medium heat. Whisk in flour and continue to whisk until no lumps remain and flour has cooked though, about 3 minutes. Add milk and whisk until no lumps remain.
  • Simmer until mixture is thick enough to coat back of a wooden spoon. Stir in chopped poblanos and 2 ounces of shredded cheese and season with salt and pepper. Remove from heat and cool for 5 to 7 minutes.
  • Pour béchamel into the well of a blender, along with reserved pasta water, and seal shut with lid. Remove plastic cover portion of lid and replace it with a clean dishtowel. Blend béchamel for 2 to 3 minutes or until completely smooth.
  • To assemble: Pour béchamel over rigatoni mixture, add 2 ounces of shredded Oaxaca, and lime juice and adjust seasonings; then toss together. Pour mixture into prepared baking dish and top with remaining 3 ounces of shredded cheese.
  • Bake for 20 to 25 minutes or until dish is hot, bubbly and top is golden brown.
  • Remove from oven and allow rigatoni to cool for about 10 minutes.
  • Top with cilantro leaves and serve with lime wedges.


  • **To Roast Poblano Peppers:
    -Place poblano peppers into a baking sheet and place under a broiler. Broil for about 5 minutes, carefully flipping with tongs every 2 minutes until the outside is completely charred. Transfer charred peppers to a heat-safe mixing bowl and cover with plastic wrap for 10 minutes. Uncover and clean away the charred peel from the peppers as well as the stems and seeds.


Calories: 450kcalCarbohydrates: 40gProtein: 14gFat: 27gSaturated Fat: 14gCholesterol: 42mgSodium: 330mgPotassium: 380mgFiber: 3gSugar: 7gVitamin A: 648IUVitamin C: 37mgCalcium: 112mgIron: 1mg
Keyword baked rigatoni
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