Ingredients
- 2 cups cooked chicken, shredded or cubed
- 12 oz pasta (penne or rotini)
- 2 tbsp butter
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup milk or half-and-half
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- Cook pasta according to package instructions, drain, and set aside.
- In a saucepan, melt butter over medium heat and sauté garlic until fragrant, about 1 minute.
- Whisk in flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in milk and chicken broth, stirring until thickened, about 5 minutes.
- Stir in Parmesan, Italian seasoning, salt, and pepper until sauce is smooth and cheese is melted.
- Combine cooked pasta, chicken, and sauce in a large bowl or directly in the baking dish.
- Top with mozzarella cheese and bake uncovered for 20–25 minutes, until bubbly and golden.
- Let cool slightly before serving. Garnish with parsley if desired.
Notes
- Add sautéed spinach or steamed broccoli for more veggies.
- Try bacon or sun-dried tomatoes for added flavor.
- Spice it up with crushed red pepper flakes or pepper jack cheese.
- Use rotisserie chicken for a quick shortcut.
- Freeze cooled leftovers for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1/6 of dish
- Calories: 470
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
