Step 1

Preheat the oven to 375F. Spray a 9x13 with nonstick spray.

Step 2

Cook rigatoni noodles in salted water until al dente. Drain, set aside in a large bowl.

Step 3

In a small saucepan, combine the cream cheese and Alfredo sauce, over medium heat.

Step 4

Heat through, stirring to combine the sauce and cream cheese.

Step 5

Pour over noodles in a large bowl and add 1 cup mozzarella cheese and ½ cup parmesan.

Step 6

Stir or toss to combine.

Step 7

Spread into the prepared pan and top with remaining cheese.

Step 8

Bake for 20-25 minutes.

Step 9

In a large skillet, add the oil over medium heat.

Step 10

Add the ground chicken and cook until cooked through.

Step 11

Add the tomato paste, garlic, oregano and red pepper flakes.

Step 12

Stir to combine and cook for 1-2 minutes.

Step 13

Pour in the wine and marinara sauce.

Step 14

Stir and simmer for 5 minutes. Keep warm.

Step 15

When the rigatoni is done baking, remove from the oven and let cool slightly.

Step 16

Cut the rigatoni into squares and serve topped with sauce.

Step 17

Garnish with fresh parsley and more parmesan cheese.