Garlic Parmesan Chicken Pasta Bake
Ingredients:
1 lb pasta (penne, rigatoni, or rotini work well)
2 tbsp olive oil
1 lb chicken breasts, cut into bite-sized pieces
4 cloves garlic, minced
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups milk (whole or 2%)
1 cup chicken broth
1 1/2 cups grated Parmesan cheese
1 cup shredded mozzarella cheese
1 tsp Italian seasoning
Salt and pepper, to taste
Fresh parsley for garnish (optional)
Instructions:
Cook the Pasta:
Preheat your oven to 350°F (175°C). Cook the pasta according to package instructions until al dente. Drain and set aside.
Cook the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
Make the Sauce:
In the same skillet, melt the butter over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
Stir in the flour and cook for another minute, stirring constantly. Gradually whisk in the milk and chicken broth, continuing to whisk until the sauce is smooth and thickened, about 4-5 minutes.
Add Cheese and Seasoning:
Remove the skillet from the heat. Stir in the Parmesan cheese and Italian seasoning until the cheese is melted and the sauce is creamy. Taste and season with additional salt and pepper if needed.
Combine Ingredients:
In a large mixing bowl, combine the cooked pasta, chicken, and cheese sauce. Stir until everything is well-coated.
Assemble the Bake:
Pour the mixture into a greased 9×13-inch baking dish. Sprinkle the shredded mozzarella cheese over the top.
Bake:
Bake in the preheated oven for 20-25 minutes, or until the cheese on top is melted and bubbly.
Serve:
Remove from the oven and let cool slightly. Garnish with fresh parsley if desired, and serve hot.
