Description
A rich and comforting pasta bake with tender chicken, a creamy garlic Parmesan sauce, and melted mozzarella cheese. Perfect for family dinners or meal prep!
Ingredients
- 12 oz (340 g) pasta (penne or rigatoni)
- 2 tbsp olive oil
- 2 large chicken breasts, diced
- Salt and pepper, to taste
- 3 garlic cloves, minced
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups (480 ml) milk
- 1 cup (240 ml) chicken broth
- 1 cup (100 g) grated Parmesan cheese
- 1 cup (100 g) shredded mozzarella cheese
- ½ tsp Italian seasoning
- ½ cup (50 g) breadcrumbs (optional)
- 2 tbsp chopped parsley (optional)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook pasta according to package directions until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper, then sauté until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute.
- Whisk in flour and cook for 1 minute. Slowly whisk in milk and chicken broth, stirring constantly until thickened, about 3-4 minutes.
- Stir in Parmesan cheese and Italian seasoning. Adjust salt and pepper to taste.
- Combine cooked pasta, chicken, and sauce. Transfer to the prepared baking dish.
- Sprinkle mozzarella cheese evenly on top. Add breadcrumbs if using.
- Bake for 20-25 minutes, or until cheese is bubbly and breadcrumbs are golden.
- Garnish with parsley and serve hot.
Notes
- Make-Ahead: Assemble the dish up to 1 day in advance and refrigerate. Bake just before serving.
- Substitutions: Swap chicken for turkey or add sautéed veggies for variety.
- Storage: Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion (about 1.5 cups)
- Calories: ~460 per serving