Pin it The way this dish fills the entire house with that incredible garlic and cheese smell is something I wish I could bottle up. I first threw this together on a Tuesday when I needed something that would feed everyone without requiring four different pans. My brother walked through the front door and actually asked what restaurant food I'd picked up.
I made this for my friend Sarah's birthday dinner last winter when she requested something comforting but still impressive enough for a celebration. Watching everyone go completely silent as they took their first bites was the best compliment I could have asked for. Now she requests it every time she comes over.
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Ingredients
- Penne pasta: The ridges catch all that creamy sauce perfectly and hold up beautifully during baking
- Chicken breast: Cutting it into small even pieces ensures everything cooks through at the same rate
- Unsalted butter: Starting with unsalted lets you control exactly how much salt goes into your sauce
- Fresh garlic: Don't even think about using the preminced stuff fresh makes such a difference here
- Allpurpose flour: This creates the roux that thickens your sauce into something velvety and rich
- Whole milk and heavy cream: The combination gives you luxury texture without being overwhelmingly heavy
- Grated Parmesan: Buy a wedge and grate it yourself for better melting and real flavor impact
- Ground nutmeg: Just a pinch enhances all the creamy flavors in ways you won't expect
- Shredded mozzarella: Creates that irresistible golden bubbly topping everyone fights over
- Fresh parsley: Adds a bright pop of color and freshness that cuts through all the richness
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Instructions
- Get everything ready:
- Preheat your oven to 200°C 400°F and grease a 23x33 cm 9x13inch baking dish with butter or cooking spray.
- Cook the pasta:
- Boil the penne in salted water until al dente then drain it immediately so it doesn't get mushy.
- Brown the chicken:
- Heat olive oil in a large skillet over medium heat and cook the seasoned chicken until golden and cooked through about 5 to 7 minutes.
- Start the sauce base:
- In the same pan melt the butter and cook the garlic for just 1 minute until fragrant then stir in the flour.
- Build the cream sauce:
- Slowly whisk in the milk and heavy cream letting it simmer until thickened about 3 to 4 minutes.
- Add the cheese:
- Stir in the Parmesan salt and nutmeg until the cheese melts completely and the sauce looks silky smooth.
- Combine it all:
- Mix the cooked pasta and chicken with that gorgeous sauce in a large bowl until every piece is coated.
- Assemble the bake:
- Transfer everything to your prepared dish and sprinkle both cheeses evenly over the top.
- Bake until golden:
- Let it bake for 20 to 25 minutes until the cheese is melted bubbling and starting to turn golden in spots.
- Rest and serve:
- Give it 5 minutes to set then sprinkle with fresh parsley and watch it disappear from the table.
Pin it This recipe became my go-to for bringing meals to friends who need a little extra love. Something about a bubbling hot cheese-covered casserole says you care more than almost anything else you could show up with.
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Making It Ahead
You can assemble everything up to 24 hours before baking and keep it covered in the refrigerator. Just add an extra 10 minutes to the baking time if it's going in cold from the fridge.
Freezing Instructions
This freezes beautifully either before or after baking. Wrap it tightly with foil and it will keep for up to 3 months. Thaw overnight in the refrigerator before reheating at 180°C 350°F until hot throughout.
Serving Suggestions
A crisp green salad with an acidic vinaigrette cuts through all that rich creaminess perfectly. Roasted broccoli or sautéed spinach also work beautifully if you want to sneak in some vegetables.
- A glass of chilled Chardonnay complements the creamy sauce without competing with it
- Crusty bread for sopping up any extra sauce is never a bad idea
- Lemon wedges on the side let everyone brighten their own portion
Pin it There's something about pulling this golden bubbling dish out of the oven that makes any regular Tuesday feel like a special occasion.
Recipe FAQs
- → Can I make this ahead of time?
Yes, you can assemble the entire casserole up to 24 hours in advance and refrigerate unbaked. Add 5-10 minutes to the baking time if baking cold from the refrigerator.
- → What pasta works best?
Penne is ideal because its ridges and hollow center hold the creamy sauce well. Rigatoni, ziti, or fettuccine also work beautifully depending on your preference.
- → Can I use rotisserie chicken?
Absolutely. Using shredded rotisserie chicken is a great shortcut that saves time and adds extra flavor. Simply skip the cooking step for the chicken and add it directly to the sauce.
- → How do I prevent the sauce from separating?
Keep the heat at medium when making the roux and adding the milk. Avoid boiling vigorously once the cream is added, and remove from heat immediately after the cheese melts.
- → Can I freeze this dish?
Yes, you can freeze the assembled unbaked casserole for up to 3 months. Thaw overnight in the refrigerator before baking, or bake frozen at 180°C for about 45-50 minutes.
- → What vegetables can I add?
Broccoli florets, spinach, or peas work wonderfully. Add blanched broccoli or thawed frozen peas when combining the pasta with the sauce, or stir in fresh spinach to wilt slightly.
