Ingredients
Here’s what you’ll need to create this delightful dish:
- 2 cups cooked chicken, shredded (rotisserie chicken works great!)
- 12 ounces penne pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 1/2 cups grated Parmesan cheese
- 1 cup mozzarella cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional, but adds a nice depth)
- 2 tablespoons chopped fresh parsley (for garnish)
If you’re looking for substitutions, you can swap the penne for any short pasta you have on hand. For a lighter version, try using half-and-half in place of the cream.
Instructions
Follow these steps to bring this delicious dish to life:
- Preheat your oven to 350°F (175°C).
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute, until fragrant.
- Pour in the heavy cream and milk, stirring occasionally until the mixture begins to simmer.
- Add the grated Parmesan cheese, salt, pepper, and nutmeg. Stir until the cheese has melted and the sauce is smooth.
- Combine the cooked pasta and shredded chicken in the skillet, ensuring everything is coated evenly with the sauce.
- Transfer the mixture to a greased baking dish. Sprinkle the shredded mozzarella over the top.
- Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.
This dish always reminds me of the first time I learned the joy of baking with cheese, watching it turn golden and bubbly, filling the kitchen with an irresistible aroma.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International