Description
A deliciously creamy chicken and pasta bake that’s easy to prepare and perfect for dinner.
Ingredients
Scale
- 16 ounces pasta (linguine)
- 6 tablespoons butter
- 6 tablespoons flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- dash cayenne pepper
- 2 (14 ounce) chicken broth (canned)
- 1 cup half and half
- 5 boneless, skinless chicken breasts (cooked and shredded)
- 1 cup fresh mushrooms (sliced)
- 4 ounces pimentos (diced and drained)
- ¼ cup fresh parsley (chopped)
- ½ cup Parmesan cheese
- ½ cup shredded Mozzarella cheese
Instructions
- Preheat oven to 350 degrees.
- Cook linguine as directed on package. While it cooks, melt butter over medium heat in a large saucepan. When the butter is completely melted, stir in the flour, salt, pepper, and cayenne pepper until mixture is smooth.
- Carefully pour in the broth, stirring as you pour it in. Bring to a boil and cook for 1-2 minutes or until mixture is thickened. Remove saucepan from stove top and stir in half-and-half.
- After pasta is done cooking, drain the water and pour into a large bowl. Add the chicken, mushrooms, pimentos, and parsley. Pour sauce on top and mix until everything is covered in sauce.
- Spray a 9 x 13 inch pan with non-stick cooking spray. Pour noodle and sauce mixture into the pan. Top with Parmesan cheese and mozzarella cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 20 minutes.
- Remove from oven and let cool for at least 10 minutes, serve.
Notes
- For extra flavor, you can add garlic to the sauce.
- Feel free to substitute the chicken for cooked turkey or add additional vegetables.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg