Garlic Parmesan Chicken Pasta Bake

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  1. Ingredients:
  • 2 cups uncooked penne pasta
  • 2 cups cooked, shredded chicken (rotisserie works well)
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 1 1/2 cups grated Parmesan cheese, divided
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 1/2 cup panko breadcrumbs
  • 1/4 cup fresh parsley, chopped (for garnish)

Directions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
  3. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
  4. Whisk in the flour and cook for about 1 minute, stirring constantly, to create a roux.
  5. Gradually whisk in the milk and heavy cream, stirring constantly to prevent lumps. Continue cooking for 3-4 minutes, until the sauce begins to thicken.
  6. Stir in 1 cup of the Parmesan cheese, Italian seasoning, and crushed red pepper flakes. Season with salt and black pepper to taste.
  7. Add the shredded chicken and cooked pasta to the skillet, tossing to coat everything evenly in the sauce.
  8. Transfer the mixture to the prepared baking dish and spread it out evenly.
  9. In a small bowl, combine the remaining 1/2 cup Parmesan cheese with the panko breadcrumbs. Sprinkle this mixture evenly over the top of the pasta.
  10. Bake for 20-25 minutes, or until the top is golden brown and the sauce is bubbly.
  11. Remove from the oven and let the pasta bake cool slightly before garnishing with chopped parsley. Serve hot and enjoy!

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Kcal: 475 kcal per serving
Servings: 6 servings

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