Pin This There's something about the smell of butter and garlic hitting a hot pan that makes me want to gather everyone around the table before dinner's even ready. Years ago, I watched my nonna make her version of this bake, and what struck me wasn't the technique—it was how she'd stand by the oven window, waiting for that golden crust to form, humming to herself. I've made my own version countless times since, and it never fails to bring that same warmth to a room.
I made this for a dinner party last February when snow was piling up outside and nobody wanted to venture out. One friend took a bite and went completely quiet—not in a bad way, the kind of quiet where you know the food is doing exactly what it's supposed to do. That's when I realized this isn't just comfort food; it's the edible version of a hug.
Ingredients
- Penne or rigatoni pasta (340 g): Short, sturdy shapes hold the sauce beautifully and make every forkful count—don't use thin spaghetti or you'll miss the whole point.
- Cooked chicken breast (450 g): Diced or shredded, it should be tender and flavorful; rotisserie chicken is a game-changer if you're short on time.
- Unsalted butter (60 g): This is your foundation for the sauce, so use real butter—nothing else will give you that silky texture.
- Garlic cloves (4): Minced fresh, not jarred; this is where the sauce gets its personality.
- All-purpose flour (30 g): Creates the roux that thickens everything and prevents a watery, disappointing casserole.
- Whole milk (480 ml): The bulk of your sauce; whole milk gives better body than low-fat.
- Heavy cream (240 ml): This is what makes it actually creamy instead of just saucy.
- Freshly grated Parmesan cheese (90 g): Grate it yourself if you can; pre-grated stuff has anti-caking agents that make the sauce grainy.
- Shredded mozzarella cheese (120 g for sauce, 60 g for topping): Melts smooth and creates that stretchy, melted-cheese experience.
- Salt, black pepper, nutmeg: Season carefully as you go; nutmeg is subtle but transforms the entire flavor profile.
- Chopped fresh parsley (optional): A bright finish that cuts through all that richness.
Instructions
- Warm your oven and prep:
- Set your oven to 190°C and get that baking dish ready with a light grease—this is your stage, and you want it ready to go.
- Cook pasta until just al dente:
- Boil salted water and cook the pasta until it still has a slight bite; it'll finish cooking in the oven, so don't let it get soft now or you'll end up with mush.
- Make the roux:
- Melt butter in your saucepan over medium heat, add minced garlic, and let it become fragrant—about a minute. Whisk in the flour and keep whisking for another minute until it looks like wet sand.
- Build the sauce:
- Slowly pour in the milk and cream while whisking constantly to avoid lumps; bring it to a gentle simmer and watch it thicken right before your eyes, about 3-4 minutes.
- Add the cheeses and season:
- Stir in both cheeses off the heat so they melt smoothly; this is when you taste and adjust salt, pepper, and add that whisper of nutmeg.
- Combine everything:
- Add your cooked chicken and drained pasta to the sauce, stirring until every piece is coated in creamy goodness.
- Transfer and top:
- Pour everything into your prepared dish and sprinkle that remaining mozzarella and Parmesan across the top.
- Bake until golden:
- Into the oven for 25-30 minutes until the top turns that beautiful golden color and the edges are bubbling—that's your signal it's ready.
- Rest and finish:
- Let it sit for 5 minutes before serving so the sauce sets up slightly; finish with fresh parsley if you've got it.
Pin This I once brought this to a potluck where someone's teenager asked for a second helping without being prompted, and his mom nearly fell over. That's the moment I stopped apologizing for making comfort food and started celebrating it.
Making It Your Own
This recipe is a canvas, honestly. I've stirred in sautéed mushrooms when I wanted earthy depth, tossed in steamed broccoli when I needed vegetables, and once even added sun-dried tomatoes because they were sitting in my pantry looking lonely. Each time, it felt like a new dish. The base is so solid that you can't really go wrong as long as you respect the sauce and the pasta ratio.
Time-Saving Shortcuts
I'm not ashamed to say that rotisserie chicken from the grocery store is one of my secret weapons for this dish. It saves you thirty minutes of cooking chicken, and honestly, nobody can tell the difference once it's mixed into the bake. Some nights when life is hectic, I'll also use pre-shredded cheese from a good brand, though fresh is still better if you have five extra minutes.
Serving and Storage
Serve this warm straight from the oven alongside a crisp green salad and a glass of cold Chardonnay if you're feeling fancy, or just with crusty bread if you're keeping it simple. Leftovers reheat beautifully in a low oven or even the microwave, though the texture is creamiest the first day.
- Pair it with a bright salad to balance all that richness.
- Leftovers keep in the fridge for up to three days and freeze well for up to a month.
- Warm gently to avoid the sauce breaking or separating.
Pin This This bake has been my go-to for years because it never disappoints, and it turns an ordinary evening into something worth remembering. Make it, feed the people you love, and watch their faces light up.
Recipe FAQs
- → What type of pasta works best for this dish?
Short pasta shapes like penne or rigatoni hold the sauce well and maintain a tasty bite when baked.
- → Can I use leftover chicken for this bake?
Yes, cooked chicken breast diced or shredded is perfect, adding tender texture and protein.
- → How do I make the sauce creamy and smooth?
Start by making a roux with butter and flour, then gradually whisk in milk and cream until thickened before adding cheeses.
- → What are good add-ins to enhance the flavor?
Sautéed mushrooms, steamed broccoli, or sun-dried tomatoes add texture and depth to the dish.
- → How can I achieve a golden crust on top?
Sprinkle extra mozzarella and Parmesan over the assembled bake before placing it in the oven to develop a bubbly, golden topping.