Ingredients
- 12 oz penne or rotini pasta
- 2 cups cooked chicken, shredded or cubed
- 1 ½ cups shredded mozzarella cheese, divided
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (or 1 cup milk + 1 cup cream for a richer sauce)
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: ½ teaspoon Italian seasoning or parsley for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13‑inch baking dish.
- Cook the pasta in salted boiling water until al dente. Drain and set aside.
- If using raw chicken: cut into bite-sized pieces, season with salt and pepper, and sauté in a little butter or oil until cooked through. If using pre-cooked chicken, shred or cube it.
- In a large skillet over medium heat, melt the butter. Whisk in flour to form a roux and cook for about 1 minute.
- Slowly pour in the milk (or milk + cream), whisking continuously until the sauce thickens.
- Stir in garlic, salt, pepper, Parmesan cheese, and half of the mozzarella until the sauce is smooth and creamy.
- Add the cooked chicken and pasta into the sauce, stirring until everything is evenly coated.
- Transfer the mixture into the greased baking dish. Sprinkle the remaining mozzarella evenly over the top.
- Bake for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Let it rest for a few minutes before serving. Garnish with parsley or Italian seasoning if desired.
Notes
- You can swap penne for rotini or ziti depending on what you have.
- Add vegetables like cooked broccoli, spinach, or mushrooms for extra nutrition and taste.
- For a sharper flavor, replace part of the mozzarella with extra Parmesan.
- If sauce becomes too thick while reheating leftovers, stir in a splash of milk to bring back creaminess.
- You can assemble ahead and refrigerate before baking — just increase bake time slightly if baking cold.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole / Pasta Bake
- Method: Baking
- Cuisine: Italian‑American
- Diet: Halal
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 520
- Sugar: 7g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg
