Ingredients
- 12 ounces fusilli pasta
- 2 cups cooked chicken breast, diced or shredded
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped parsley (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook fusilli pasta in salted boiling water until al dente. Drain and set aside.
- In a saucepan over medium heat, melt butter. Add garlic and sauté until fragrant, about 1 minute.
- Whisk in flour and cook for 1 minute to form a roux.
- Gradually pour in milk and heavy cream, whisking constantly to avoid lumps. Simmer until thickened, about 5–7 minutes.
- Stir in cheddar and mozzarella cheeses until melted and smooth. Season with salt and pepper.
- Combine cooked pasta and chicken in the prepared baking dish. Pour cheese sauce over the top and stir to coat evenly.
- Bake for 30 minutes, until bubbly and lightly golden on top.
- Garnish with chopped parsley before serving if desired.
Notes
- Add vegetables like broccoli, peas, or spinach for extra nutrition and color.
- Mix in Parmesan cheese for a sharper flavor.
- Add red pepper flakes for a spicy kick.
- Use rotini or penne if fusilli is unavailable.
- Add a splash of milk when reheating to keep it creamy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 520
- Sugar: 5g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg
