Description
A creamy and comforting Italian-American pasta bake featuring tender shredded chicken breast tossed with al dente penne in a rich, velvety Parmesan-garlic cream sauce. This professional-quality casserole is baked to golden perfection with a mozzarella crust, making it an ideal, stress-free dinner solution that remains stable and delicious even when reheated for meal prep.
Ingredients
2 cups chicken breast, cooked and shredded
16 ounces penne pasta
2 cups heavy cream
1.5 cups Parmesan cheese, freshly grated
3 cloves garlic, minced
1 cup mozzarella, shredded
2 tablespoons unsalted butter
1 teaspoon Italian seasoning
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Boil the penne pasta in salted water until just before al dente and drain thoroughly.
Melt the butter in a large skillet over medium heat.
Sauté the minced garlic for one minute until fragrant.
Whisk in the heavy cream and simmer for five minutes to reduce slightly.
Stir in the Parmesan cheese and Italian seasoning until the sauce is smooth.
Combine the pasta and shredded chicken with the sauce in the skillet.
Transfer the mixture to a baking dish and top with the shredded mozzarella.
Bake for 30 minutes or until the top is golden and bubbling.
Notes
Ensure pasta is slightly undercooked before baking to prevent it from becoming mushy. Use full-fat heavy cream for the best texture and avoid substitutes to prevent the sauce from separating. Store leftovers in an airtight container for up to 3 days; reheat gently to maintain creaminess.
- Prep Time: 15
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 580
- Sugar: 3g
- Sodium: 650mg
- Fat: 38g
- Saturated Fat: 22g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 145mg