sixtic A comforting dish of tender pasta and succulent chicken chunks baked in a rich, stretchy cheesy sauce. Topped with parsley and black pepper, served hot from the oven in a white dish.
Prep Time: 25 mins
- Cook Time: 40 mins
- Total Time: 1 hr 5 mins
- Servings: 12-15
Ingredients:
- 1.5 lbs (24 oz) penne or rigatoni pasta
- 4 cups cooked chicken breast, shredded or cubed
- 4 cups heavy cream
- 2 cups chicken broth
- 3 cups shredded mozzarella cheese
- 2 cups grated Parmesan cheese
- 1 cup cream cheese, softened
- 4 cloves garlic, minced
- 2 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 cup fresh parsley, chopped (for garnish)
- 1 tbsp olive oil
Instructions:
- Preheat Oven: Set oven to 375°F (190°C). Grease a large (9×13-inch or larger) baking dish.
- Cook Pasta: Boil pasta in salted water until just al dente (about 1-2 minutes less than package instructions). Drain and set aside.
- Make Sauce: In a large pot, melt butter over medium heat. Add minced garlic and sauté for 1 minute. Stir in flour and cook for 2 minutes to form a roux. Slowly whisk in chicken broth and heavy cream. Add cream cheese, 2 cups mozzarella, 1 cup Parmesan, Italian seasoning, salt, and pepper. Stir until smooth and thickened (about 5-7 minutes).
- Combine: In a large mixing bowl, combine cooked pasta, shredded chicken, and the creamy sauce. Mix well.
- Assemble: Transfer the mixture to the greased baking dish. Top with remaining mozzarella and Parmesan cheese. Drizzle with olive oil for a golden crust.
- Bake: Bake for 30-40 minutes or until the top is bubbly and golden brown.
- Garnish & Serve: Remove from oven, sprinkle with fresh parsley, and let cool for 5-10 minutes before serving.
Tips:
- Make Ahead: Assemble the casserole a day in advance, cover, and refrigerate. Bake when ready, adding 10 minutes to cooking time.
- Add-Ins: Include spinach, mushrooms, or broccoli for variety.
- Storage: Leftovers can be refrigerated for up to 4 days or frozen for 2 months.
