Description
A comforting baked pasta dish featuring tender chicken pieces in a homemade creamy béchamel sauce, topped with melted mozzarella and cheddar cheese.
Ingredients
Scale
- 12 oz penne or rigatoni pasta
- 2 cups cooked chicken, cubed
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Preheat your oven to 350F (175C) and grease a 9×13 inch baking dish.
- Boil pasta in salted water for 2 minutes less than the package instructions; drain and set aside.
- In a large skillet, sauté cubed chicken until browned and cooked through; remove from pan.
- Melt butter in a saucepan over medium heat, then whisk in flour and cook for 1 minute.
- Gradually whisk in milk, stirring constantly until the sauce thickens and smooths out.
- Stir in minced garlic, salt, pepper, and paprika until well combined.
- Fold the cooked pasta and chicken into the cream sauce until evenly coated.
- Transfer the mixture to the prepared baking dish and spread it evenly.
- Top with a mixture of mozzarella and cheddar cheeses.
- Bake for 20-25 minutes until the cheese is bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American