This baked chicken pasta recipe is made with penne pasta and rotisserie chicken; it is a quick version of a chicken alfredo bake. Serve with garlic bread and a green salad for a no-fuss weeknight meal.
Ingredients
- 2 cups penne pasta
- 1 tablespoon butter
- 1 clove garlic, minced
- 1 ½ tablespoons all-purpose flour
- ½ cup 1% milk
- ½ cup heavy cream
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 1 pinch ground nutmeg
- 1 cup cubed rotisserie chicken
Directions
Step 1
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
Step 2
Preheat the oven to 375 degrees F (190 degrees C).
Step 3
Melt butter in a saucepan over medium heat and cook garlic for 1 minute. Whisk in flour until a paste forms. Pour in milk and cream, whisking continuously until smooth. Stir in 3/4 of the Parmigiano Reggiano cheese and nutmeg. Add drained penne pasta and cooked chicken; stir to combine. Pour mixture into a casserole dish. Sprinkle with remaining cheese.
Step 4
Bake in the preheated oven until cheese is melted, 10 to 12 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 647 | |
% Daily Value * | |
Total Fat23g | 29% |
Saturated Fat13g | 65% |
Cholesterol67mg | 22% |
Sodium360mg | 16% |
Total Carbohydrate88g | 32% |
Dietary Fiber4g | 14% |
Total Sugars4g | |
Protein25g | |
Vitamin C1mg | 4% |
Calcium307mg | 24% |
Iron4mg | 20% |
Potassium317mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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