Description
A cozy and comforting pasta bake featuring tender chicken, melted cheese, and a creamy sauce, perfect for busy weeknights and gatherings.
Ingredients
- 12 oz penne pasta
- 3 cups cooked, shredded chicken
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced (optional)
- 2 cups frozen peas or 1 cup roasted butternut squash
- 3 tbsp all-purpose flour
- 2 cups milk (or a mix of milk and cream)
- 1 cup chicken broth
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 4 slices turkey bacon, cooked and crumbled
- 2 tbsp chopped fresh parsley for garnish
- Optional crunchy topping: 1/2 cup panko breadcrumbs mixed with 2 tbsp melted butter
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil and cook penne 1–2 minutes shy of al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add onion and cook until translucent, 4–5 minutes. Add garlic and mushrooms; sauté until soft.
- Sprinkle flour over the vegetables and stir for 1 minute. Slowly whisk in milk and chicken broth until smooth. Add smoked paprika, thyme, salt, and pepper. Simmer until slightly thickened, about 3–4 minutes.
- Stir in shredded cheddar and Parmesan until melted and glossy.
- In a large bowl, mix cooked penne, shredded chicken, peas (or roasted squash), turkey bacon, and the cheese sauce. Transfer to the prepared baking dish.
- If using the breadcrumb topping, sprinkle it evenly over the pasta.
- Bake uncovered for 15–20 minutes, until bubbly and golden on top. Let rest 5 minutes, then garnish with parsley and serve.
Notes
Store leftovers in an airtight container for up to 4 days. Freeze portions without the crunchy topping for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American