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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, chopped (420 g)
  • 2 cups
    frozen peas (300 g)
  • 1 cup
    parmesan cheese, plus more for topping (110 g)
  • 1 cup
    water (235 mL)
  • ¼ cup
    breadcrumb (30 g)
  • fresh parsley, chopped, for garnish

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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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