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91% would make again

Garlic Parmesan Chicken Pasta Bake

Ingredients

for 12 servings

  • 6 tablespoons butter
  • 1 ½ tablespoons garlic, minced
  • 1 sprig fresh thyme
  • 1 sprig fresh sage
  • 1 sprig fresh rosemary
  • 6 tablespoons flour
  • 5 cups milk (1.18 L)
  • 12 sheets no-boil pasta
  • 3 cups cooked chicken (420 g), chopped
  • 2 cups frozen peas (300 g)
  • 1 cup parmesan cheese (110 g), plus more for topping
  • 1 cup water (235 mL)
  • ¼ cup breadcrumb (30 g)
  • fresh parsley, chopped, for garnish

Nutrition Info

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    Calories 271
    Fat 15g
    Carbs 14g
    Fiber 1g
    Sugar 6g
    Protein 19g

Estimated values based on one serving size.

Preparation

  1. Melt butter, add garlic, thyme, sage and rosemary. Sauté until fragrant. Remove the thyme, sage and rosemary.
  2. Add flour and stir.
  3. Add the milk, a little bit at a time, and whisk after each addition. Repeat until all the milk is gone. Keep whisking until it has thickened and coats the back of a spoon.
  4. Grease a 9×13 inch (22 x33 cm) pan. Cover bottom with a layer of pasta, half of the chicken, half of the peas, a ⅓ of the parmesan, a ⅓ water and ⅓ of the sauce.
  5. Repeat once. Top with noodles, remaining water and cheese.
  6. Cover with foil and bake for 40 minutes at 400°F (200°C).
  7. Remove the foil, sprinkle the top with breadcrumbs.
  8. Broil for 5-10 minutes or until golden brown.
  9. Serve with chopped parsley as garnish.
  10. Enjoy!
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