Ingredients
Gather these simple ingredients to create a dish that feels like a warm embrace:
- 2 cups cooked chicken, shredded or cubed (rotisserie chicken works great!)
- 3 cups penne pasta
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup milk (whole or 2%)
- 1 cup freshly grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Feel free to substitute the milk with half-and-half for a richer sauce or use gluten-free pasta to suit dietary needs. This adaptability is what I love about cooking—just like the diverse dishes my family used to make, there’s room for everyone at the table!
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.
- Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
- In a large saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
- Pour in the heavy cream and milk, stirring constantly. Bring the mixture to a gentle simmer.
- Stir in the Parmesan cheese, salt, and pepper, whisking until the cheese has melted and the sauce is smooth.
- Add the cooked pasta and chicken to the sauce, stirring until everything is well coated.
- Transfer the mixture to the prepared baking dish. Top with shredded mozzarella cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Garnish with fresh parsley before serving, if desired. Serve hot and enjoy!
Just like learning to make tortillas with my grandmother, this dish is all about feeling your way through the process. Trust your senses and adjust the seasoning to your liking—after all, that’s what makes cooking truly personal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International