Save to Pinterest I threw this together on a rainy Tuesday when the fridge was half-empty and everyone was cranky. The butter sizzled, the garlic bloomed, and suddenly the kitchen smelled like forgiveness. By the time it came out of the oven, golden and bubbling, no one remembered what they were complaining about. That's the magic of a good bake.
My neighbor brought her kids over once while this was baking, and they stood by the oven like it was a campfire. When I pulled it out, one of them said it looked like the pasta was wearing a blanket. I've never forgotten that. Sometimes kids say exactly what food should feel like.
Ingredients
- Penne or rigatoni pasta: Short shapes hold the sauce better than long noodles, and they don't turn soggy when baked.
- Cooked chicken breast: Rotisserie chicken is your friend here, it saves time and adds a little smokiness.
- Unsalted butter: The base of the sauce, let it melt slowly so the garlic doesn't burn.
- Garlic: Minced fresh, not jarred, the difference is immediate and unmistakable.
- All-purpose flour: This thickens the sauce into something that clings to every piece of pasta.
- Whole milk and heavy cream: Together they make the sauce rich without feeling like a brick in your stomach.
- Parmesan cheese: Freshly grated, the kind in the green can won't melt the same way.
- Mozzarella cheese: Shred it yourself, pre-shredded has coatings that keep it from getting gooey.
- Salt, pepper, and nutmeg: Nutmeg is optional but it adds a warmth that people notice without knowing why.
- Topping cheeses: Extra mozzarella and Parmesan create that golden crust everyone fights over.
- Fresh parsley: A handful at the end makes it look like you tried, even if you didn't.
Instructions
- Get Ready:
- Preheat your oven to 190°C and grease a 9x13 inch dish with butter or spray. This step matters more than you think, no one wants to scrape baked cheese off the bottom later.
- Cook the Pasta:
- Boil it in salted water until just shy of tender, it'll finish cooking in the oven. Drain it well so the sauce doesn't get watery.
- Start the Sauce:
- Melt butter over medium heat, then add the garlic and stir until the smell fills the room. Don't let it brown or it'll turn bitter.
- Build the Roux:
- Whisk in the flour and cook for a minute, stirring constantly so it doesn't clump. It'll look pale and smell toasty.
- Add the Dairy:
- Pour in the milk and cream slowly, whisking the whole time to keep it smooth. Let it simmer gently until it thickens enough to coat the back of a spoon.
- Melt the Cheese:
- Stir in the Parmesan and mozzarella until they disappear into the sauce. Season with salt, pepper, and a pinch of nutmeg if you're feeling it.
- Combine Everything:
- Toss the chicken and drained pasta into the sauce, stirring until every piece is coated. It should look almost too saucy, the pasta will drink it up as it bakes.
- Assemble the Bake:
- Pour the whole mixture into your greased dish and spread it out evenly. Sprinkle the topping cheeses over the surface like you're tucking it in.
- Bake Until Golden:
- Slide it into the oven uncovered and let it go for 25 to 30 minutes. You'll know it's done when the top is bubbling and the edges are crispy.
- Rest and Serve:
- Let it sit for five minutes so the sauce settles and you don't burn your mouth. Scatter parsley on top if you have it, then dig in.
Save to Pinterest One night I made this for a friend going through a breakup, and she ate two servings without saying a word. When she finally looked up, she just said, this is exactly what I needed. I realized then that some dishes don't need to be fancy, they just need to show up warm and ready.
Make It Your Own
I've stirred in sautéed mushrooms, steamed broccoli, and even sun-dried tomatoes depending on what's hanging around in the fridge. Each version tastes a little different but none of them have ever disappointed. This recipe is forgiving like that, it bends without breaking.
What to Serve With It
A crisp green salad with lemon vinaigrette cuts through the richness perfectly, and a cold glass of Chardonnay doesn't hurt either. I've also served it with garlic bread, which is probably overkill but no one's ever complained. Sometimes more is exactly right.
Storing and Reheating
Leftovers keep in the fridge for up to three days, covered tightly so they don't dry out. Reheat individual portions in the microwave with a damp paper towel on top, or warm the whole dish in the oven at 180°C until heated through. It tastes just as good the next day, maybe even better once the flavors have had time to settle.
- You can assemble this the night before and bake it fresh when you need it.
- Freeze unbaked portions in foil pans for up to two months.
- Thaw overnight in the fridge before baking as usual.
Save to Pinterest This is the kind of dish that turns a weeknight into something worth remembering. Make it once and it'll become the thing people ask you to bring.
Recipe Questions & Answers
- → What type of pasta works best?
Penne or rigatoni are ideal choices as their shape holds the creamy sauce well.
- → Can I use pre-cooked chicken?
Yes, cooked chicken breast diced or shredded works perfectly for this dish.
- → How do I get a creamy sauce without lumps?
Whisk flour into melted butter to make a roux before gradually adding milk and cream, stirring constantly.
- → Can this be prepared ahead of time?
You can assemble the casserole in advance and refrigerate, then bake just before serving.
- → What toppings enhance this dish?
Extra mozzarella and Parmesan cheese on top create a golden, bubbling crust when baked.