Pin it I threw this together on a Wednesday night when the fridge was half-empty and everyone was cranky. What came out of the oven shocked me: bubbly, golden, restaurant-worthy comfort that had my kids scraping the dish clean. Now it's the meal I make when I need a win without the stress.
The first time I brought this to a potluck, someone asked if I catered it. I laughed and told them it was just pasta, chicken, and cheese baked until it looked impressive. That compliment made me realize how little effort it takes to make people feel cared for when the food is warm and rich.
Ingredients
- Penne or rigatoni pasta (340 g): Short shapes hold onto the sauce better than spaghetti, and they bake evenly without clumping.
- Cooked chicken breast (450 g): Rotisserie chicken is my shortcut here, shredded with your hands for that tender, uneven texture.
- Unsalted butter (60 g): The base of your roux, which keeps the sauce silky instead of gritty.
- Garlic (4 cloves, minced): Fresh garlic blooms in the butter and fills your kitchen with that smell that makes everyone wander in asking when dinner will be ready.
- All-purpose flour (30 g): This thickens the sauce without making it chalky if you whisk it constantly.
- Whole milk (480 ml) and heavy cream (240 ml): The combination gives you richness without being so heavy you need a nap after.
- Parmesan cheese (90 g, freshly grated): Pre-grated won't melt the same way, trust me on this.
- Mozzarella cheese (120 g for sauce, 60 g for topping): This is what gives you those stretchy, golden spots on top.
- Salt, black pepper, and nutmeg: Nutmeg is optional, but it adds a warmth that makes people wonder what your secret is.
- Fresh parsley (2 tbsp, optional): A handful of green at the end makes it look like you tried, even if you didn't.
Instructions
- Get the oven ready:
- Preheat to 190°C (375°F) and grease a 22x33 cm baking dish so nothing sticks to the edges. This step matters more than you think.
- Boil the pasta:
- Cook it in salted water until just al dente, which means it still has a little bite because it will keep cooking in the oven. Drain it and set it aside while you make the sauce.
- Build the roux:
- Melt butter in a large saucepan over medium heat, add the garlic, and let it sizzle for about a minute until your kitchen smells amazing. Whisk in the flour and keep stirring for another minute until it turns into a pale paste.
- Add the dairy:
- Slowly pour in the milk and cream, whisking the whole time so no lumps form. Let it simmer gently, stirring often, until it thickens enough to coat the back of a spoon (about 3 to 4 minutes).
- Melt in the cheese:
- Stir in the Parmesan and mozzarella until everything is smooth and glossy, then season with salt, pepper, and a pinch of nutmeg if you want that extra layer of warmth.
- Combine everything:
- Toss the cooked chicken and drained pasta into the sauce, stirring until every piece is coated. It should look ridiculously creamy at this point.
- Assemble the bake:
- Pour the whole mixture into your greased baking dish and spread it out evenly. Sprinkle the remaining mozzarella and Parmesan over the top.
- Bake until golden:
- Slide it into the oven uncovered and bake for 25 to 30 minutes, until the top is bubbling and turning golden brown in spots. Let it rest for 5 minutes before serving so the sauce can settle, then scatter parsley over the top if you have it.
Pin it One night my neighbor brought over a bottle of wine, and I pulled this out of the oven still crackling hot. We sat on the porch with bowls in our laps, and she told me it reminded her of her mom's cooking. I realized then that food doesn't have to be fancy to feel like love.
Making It Your Own
I've stirred in sautéed mushrooms, steamed broccoli florets, and even sun-dried tomatoes depending on what's in the fridge. The creamy sauce is forgiving, so if you want to add vegetables or swap the chicken for turkey, it will still work. Just fold them in with the pasta before baking.
What to Serve Alongside
A crisp green salad with a tangy vinaigrette cuts through the richness, and garlic bread is always a good idea even though it's overkill. I usually open a bottle of Chardonnay, but honestly, sparkling water with lemon works just as well if you're keeping it simple.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. Reheat single portions in the microwave with a splash of milk to loosen the sauce, or warm the whole dish covered in a 180°C (350°F) oven for about 20 minutes.
- Add a tablespoon of milk or cream when reheating to bring back the creamy texture.
- Don't freeze this unless you have to, because the sauce can separate when thawed.
- If the top gets too brown in the oven, cover it loosely with foil halfway through baking.
Pin it This is the kind of dish that makes you look like you know what you're doing, even on nights when you barely have it together. Serve it hot, and watch everyone come back for seconds.