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Creamy Chicken Pasta Bake

Creamy Chicken Pasta Bake Recipe

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 720
Ingredients Method Notes

Ingredients
  

  • 1 lb short pasta (shells, rotini, or penne)
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • 1 cup low-sodium chicken broth
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 3 cups cooked shredded chicken
  • 1 cup frozen peas
  • 2 cups shredded low-moisture mozzarella, divided
  • ½ cup grated Parmesan cheese
  • 1 tbsp chopped fresh parsley (optional)

Method
 

  1. Boil the pasta 2 minutes less than package directions in heavily salted water. Drain and set aside.
  2. Preheat oven to 375°F (190°C). Melt butter in a large oven-safe skillet over medium heat. Add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Slowly whisk in warm milk and broth. Simmer, stirring, until thickened, 3 to 4 minutes. Season with salt and pepper.
  3. Reduce heat to low. Stir in pasta, chicken, peas, 1 cup mozzarella, and all Parmesan. Cook 1 to 2 minutes until cheese melts. Transfer to a 3-quart baking dish if skillet isn’t oven-safe. Top with remaining mozzarella.
  4. Bake 20 to 25 minutes until bubbly. Broil on high 2 to 3 minutes until golden and crusty. Rest 5 minutes, top with parsley, and serve.

Notes

The pasta finishes cooking in the oven, so undercook it by 2 minutes. A 9x13 dish gives the best sauce-to-cheese ratio; a deeper dish may need 5 extra minutes. Let the bake rest before serving so slices hold together.