Creamy Chicken Breast and Pasta Bake

Name: Creamy Chicken Breast and Pasta Bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 large boneless, skinless chicken breasts (about 1.5 lbs total), cooked and shredded or diced; 12 oz penne or rotini pasta; 2 tbsp olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/4 cup all-purpose flour; 2 cups chicken broth; 1 cup milk (whole or 2%); 1/2 cup heavy cream; 1/2 cup grated Parmesan cheese, plus extra for topping; 1 cup frozen peas; 1 cup shredded mozzarella cheese; 1/2 tsp dried Italian seasoning; Salt and black pepper to taste; 2 tbsp fresh parsley, chopped (for garnish, optional)

EasyAmericanPrep: 20 minutesCook: 30 minutesServes 6

A comforting casserole with tender chicken breast, pasta, and a rich, creamy sauce, perfect for a satisfying dinner.

Ingredients

•2 large boneless, skinless chicken breasts (about 1.5 lbs total), cooked and shredded or diced
•12 oz penne or rotini pasta
•2 tbsp olive oil
•1 small onion, finely chopped
•2 cloves garlic, minced
•1/4 cup all-purpose flour
•2 cups chicken broth
•1 cup milk (whole or 2%)
•1/2 cup heavy cream
•1/2 cup grated Parmesan cheese, plus extra for topping
•1 cup frozen peas
•1 cup shredded mozzarella cheese
•1/2 tsp dried Italian seasoning
•Salt and black pepper to taste
•2 tbsp fresh parsley, chopped (for garnish, optional)

Dietary Info

Contains DairyContains Gluten

Instructions

1
Preheat your oven to 375°F (190°C). Cook the pasta according to package directions until al dente. Drain well and set aside.
2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3
Stir in the flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the chicken broth, then the milk and heavy cream, ensuring no lumps. Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens.
4
Remove from heat and stir in the 1/2 cup Parmesan cheese, Italian seasoning, salt, and pepper. Add the cooked chicken, drained pasta, and frozen peas to the sauce. Stir everything together until well combined. Pour the mixture into a 9x13 inch baking dish.
5
Sprinkle the shredded mozzarella cheese and an additional 1/4 cup of Parmesan cheese evenly over the top of the pasta bake. Bake for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through. If desired, broil for the last 2-3 minutes to get a golden-brown crust. Garnish with fresh parsley before serving.

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