Tips for Success
Use cooked chicken to save time
Shred your own cheese for a creamier melt
Don’t overcook the pasta before baking
Let the bake rest for a few minutes before serving
Ingredients
3 cups cooked chicken, shredded or diced
12 oz penne or rotini pasta
2 tablespoons butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
1 ½ cups grated Parmesan cheese
1 cup shredded mozzarella cheese
Salt and pepper to taste
1 teaspoon Italian seasoning
Chopped parsley for garnish
Directions
Preheat oven to 375°F.
Cook pasta until just al dente. Drain and set aside.
In a skillet, melt butter and sauté garlic until fragrant.
Stir in flour to make a roux, cooking for 1 minute.
Slowly whisk in milk and cream until smooth. Simmer until thickened.
Add Parmesan, mozzarella, Italian seasoning, salt, and pepper. Stir until cheese is melted.
Combine cooked pasta, chicken, and sauce in a large bowl. Mix well.
Transfer to a greased baking dish and top with extra cheese if desired.
Bake uncovered for 20–25 minutes or until bubbly and golden.
Garnish with chopped parsley and serve hot.
Additional Tips or Variations
Add spinach, mushrooms, or broccoli for extra veggies
Use rotisserie chicken for convenience
Top with breadcrumbs for a crispy finish
Try different cheeses like Gruyère or fontina for flavor twists