Save to Pinterest The smell of butter and garlic hitting a hot skillet still takes me back to my first apartment kitchen where I made this on a Tuesday night just because I needed something comforting after a long week. My roommate walked in midway through sauce making and literally stopped in her tracks asking what that smell was.
I served this at my first dinner party when I was twenty three and absolutely terrified about everything. The pan came out bubbling with that gorgeous golden cheese crust and everyone went quiet for a solid minute just digging in. That was the moment I realized feeding people is basically a superpower.
Ingredients
- Pasta (400 g penne or rigatoni): The ridges catch sauce better than smooth pasta and penne holds up beautifully without getting mushy during baking
- Chicken breast (500 g diced): Cutting into even chunks before seasoning ensures everything cooks at the same rate and stays tender
- Unsalted butter (3 tbsp): Starting with cold butter gives you more control over the browning process and prevents separation in the sauce
- Garlic (3 cloves minced): Fresh minced garlic instead of powder makes such a huge difference in the depth of flavor
- All purpose flour (3 tbsp): This is what thickens the sauce into that restaurant style consistency
- Whole milk (600 ml): The higher fat content creates a creamier sauce than low fat options
- Heavy cream (120 ml): Just a half cup adds that luxurious mouthfeel without making the sauce too heavy
- Freshly grated Parmesan (100 g): Pre grated cheese has anti caking agents that prevent smooth melting so buy a wedge and grate it yourself
- Shredded mozzarella (150 g): Low moisture mozzarella melts better than fresh for that perfect cheese pull
Instructions
- Preheat your oven and get everything ready:
- Set your oven to 200°C (400°F) and grease a 23x33 cm baking dish with a little butter or oil
- Boil the pasta:
- Cook the pasta in salted water until barely al dente because it will finish cooking in the oven later
- Season and cook the chicken:
- Coat the diced chicken with salt and pepper then cook in hot olive oil until golden about 5 to 6 minutes
- Start the sauce base:
- Melt butter in the same skillet add garlic for one minute then whisk in flour and stir constantly for another minute
- Add the liquids slowly:
- Gradually pour in milk and cream while whisking to break up any lumps and cook for 3 to 4 minutes until thickened
- Finish the sauce:
- Stir in Parmesan Italian seasoning nutmeg and seasonings until the sauce coats the back of a spoon
- Combine everything:
- Mix the cooked pasta and chicken into the sauce until every piece is coated
- Assemble for baking:
- Transfer to your baking dish and sprinkle mozzarella and extra Parmesan all over the top
- Bake until golden:
- Bake for 20 to 25 minutes until the cheese is melted bubbly and starting to turn golden brown
- Let it rest:
- Wait 5 minutes before serving so the sauce sets slightly and makes serving easier
Save to Pinterest This became my go to birthday dinner request because somehow it feels fancy enough for a celebration but cozy enough for sweatpants on the couch.
Make It Your Own
Sautéed mushrooms or fresh spinach work beautifully added right before baking. Sometimes I throw in sun dried tomatoes for a tangy contrast to all that creaminess.
Shortcuts That Actually Work
A rotisserie chicken from the store saves so much time and honestly tastes just as good. Just skip the chicken cooking step and add the shredded meat when combining everything.
Serving Ideas
A crisp green salad with vinaigrette cuts through the richness perfectly. Garlic bread is basically mandatory because you will want to scoop up every drop of that sauce.
- Keep some extra Parmesan handy for sprinkling at the table
- A glass of cold Chardonnay or Pinot Grigio balances the creaminess beautifully
- Leftovers reheat at 180°C for about 15 minutes covered with foil
Save to Pinterest This is the kind of meal that makes people pause and really enjoy what they are eating. Hope it becomes a favorite in your kitchen too.
Recipe Questions & Answers
- → What type of pasta works best?
Penne or rigatoni hold the sauce well and maintain a firm texture after baking.
- → Can I use rotisserie chicken?
Yes, precooked rotisserie chicken can save time and adds extra flavor.
- → How to ensure the sauce is smooth?
Whisk the flour with butter thoroughly before adding milk and cream gradually to avoid lumps.
- → Can this dish be prepared ahead?
Assemble the bake and refrigerate before baking; add extra baking time if chilled.
- → What wine pairs well?
A crisp Chardonnay or Pinot Grigio complements the creamy sauce and cheeses nicely.