Cheesy Chicken Pasta Casserole
Cooked chicken and short pasta in a creamy tomato, mozzarella and Parmesan sauce, topped with more cheese and baked until bubbly. Serves 6.
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Ingredients
- 3 cups cooked chicken breast chopped; rotisserie or grilled
- 12 ounces short pasta farfalle, penne or elbows
- 1/4 cup salted butter
- 1 yellow onion diced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 14.5 ounces canned diced tomatoes drained
- 2 cups whole milk
- 2 to 3 teaspoons Italian seasoning
- 1/4 to 1/2 teaspoon red pepper flakes to taste
- 1/2 teaspoon salt
- ground black pepper to taste
- 2 cups mozzarella cheese shredded, divided
- 3/4 cup Parmesan cheese shredded, divided
- 1/4 cup fresh parsley chopped, plus more for garnish
Instructions
- Preheat the oven to 400°F and lightly grease a 9x13-inch baking dish.
- Cook the pasta in salted water according to the package directions. Reserve 1/2 cup of the pasta water, then drain the pasta and set it aside.
- Melt the butter in a large skillet over medium heat. Sauté the onion for 3 to 5 minutes, add the garlic for 30 seconds, then sprinkle in the flour, add the tomato paste and stir well. Cook 1 to 2 minutes, stirring often.
- Add the diced tomatoes and slowly stir in the milk. Add the Italian seasoning, red pepper flakes, salt and pepper and bring to a simmer, stirring often, until the sauce starts to thicken.
- Stir in the parsley, 1 1/2 cups of the mozzarella and 1/2 cup of the Parmesan until melted, then whisk in the reserved pasta water until the sauce is smooth. Fold in the chicken.
- Put the pasta in the baking dish, pour the chicken and sauce over it and stir well. Top with the remaining mozzarella and Parmesan.
- Bake uncovered for 20 minutes, until the cheese is golden brown and bubbly and the center reaches 165°F. Serve right away, topped with more parsley.
Notes
Reserve 1/2 cup pasta water before draining. Refrigerate leftovers within 2 hours and eat within 3 to 4 days, or freeze 3 to 4 months; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 649kcalCarbohydrates: 56.3gProtein: 43.4gFat: 27.4gSodium: 853mgFiber: 3.2gSugar: 8.7g