Ingredients
- 12 ounces of penne pasta
- 2 cups of shredded cooked chicken (rotisserie chicken works great)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley for garnish
If you’re like my abuela and enjoy adding your own twist, substitute the heavy cream with half-and-half for a lighter version, or swap out the Parmesan for Pecorino Romano if you prefer a stronger cheese flavor. And if you’re in the mood for some heat, a pinch of red pepper flakes can add a delightful kick.
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
- Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic—my abuela always said that a gentle sizzle is the secret to releasing its aroma without bitterness.
- Pour in the heavy cream and bring to a simmer, stirring occasionally. Gradually stir in the Parmesan cheese until melted and smooth.
- Season the sauce with dried basil, salt, and pepper. Let it simmer for another 2-3 minutes until slightly thickened.
- Combine the cooked pasta, shredded chicken, and sauce in the skillet, tossing until everything is well coated.
- Transfer the mixture into the prepared baking dish. Sprinkle the mozzarella cheese evenly over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Garnish with fresh parsley before serving. Enjoy the delicious aroma as it wafts through your kitchen, reminding you of the comfort of home-cooked meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International