Chicken, garlic, and Parmesan with pasta, baked in a creamy, cheesy sauce for an easy, hearty main dish.
# What You'll Need:
→ Proteins
01 - 2 cups (300 g) cooked chicken breast, diced or shredded
→ Pasta
02 - 12 oz (340 g) penne or rigatoni pasta
→ Vegetables & Aromatics
03 - 4 cloves garlic, minced
04 - 1 small yellow onion, finely chopped
05 - 2 tablespoons fresh parsley, chopped (plus more for garnish)
→ Sauce & Dairy
06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 2 cups (480 ml) whole milk
09 - 1 cup (100 g) grated Parmesan cheese, plus extra for topping
10 - 1 cup (115 g) shredded mozzarella cheese
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
13 - ¼ teaspoon crushed red pepper flakes (optional)
→ Topping
14 - ½ cup (50 g) breadcrumbs
15 - 2 tablespoons melted butter
# Steps to Follow:
01 - Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
02 - Cook pasta in a large pot of salted boiling water until just al dente. Drain and set aside.
03 - In a large skillet, melt 2 tablespoons butter over medium heat. Add onion and cook for 3 minutes, until softened. Add garlic and cook for 1 minute more, stirring constantly.
04 - Sprinkle flour over the onion and garlic. Stir and cook for 1 minute.
05 - Gradually whisk in the milk, ensuring no lumps. Cook, whisking, until thickened, about 3–5 minutes.
06 - Remove from heat. Stir in Parmesan, mozzarella, salt, black pepper, and red pepper flakes (if using) until cheese is melted and sauce is smooth.
07 - Add cooked pasta and chicken to the sauce. Stir in chopped parsley. Mix until well combined.
08 - Pour mixture into the prepared baking dish.
09 - In a small bowl, combine breadcrumbs with melted butter. Sprinkle evenly over the pasta. Top with extra Parmesan if desired.
10 - Bake for 20–25 minutes, or until the top is golden and the sauce is bubbling.
11 - Garnish with more chopped parsley before serving.
