Description
A delicious and creamy chicken pasta bake that’s perfect for any occasion.
Ingredients
Scale
- 2 cups cooked chicken breast, cubed
- 12 oz short pasta (penne or rotini)
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 ½ cups shredded mozzarella cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil and cook the pasta 1–2 minutes less than package instructions. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the garlic and sauté for about 1 minute until fragrant.
- Whisk in the flour and cook for 1–2 minutes to create a roux.
- Gradually add milk and heavy cream, whisking constantly until the sauce thickens.
- Stir in the grated Parmesan cheese and 1 cup of shredded mozzarella. Mix until smooth.
- Season the sauce with salt and black pepper. Taste and adjust as needed.
- In a large bowl, mix the cooked pasta, cubed chicken, and creamy sauce until well combined.
- Transfer to a greased 9×13-inch baking dish.
- Sprinkle remaining ½ cup of mozzarella on top.
- Bake uncovered for 20–25 minutes until bubbly and golden on top.
- Optional: Broil for 2–3 minutes to crisp the top.
- Let it rest for 5 minutes. Garnish with chopped parsley and serve warm.
Notes
- This dish can be prepared in advance and baked just before serving.
- Vegetables such as spinach or broccoli can be added for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg