Description
A creamy cheese sauce baked with tender chicken and small pasta, creating a golden, one-pan meal with an irresistible texture contrast. Perfect comfort food that satisfies cravings with rich flavors.
Ingredients
4 (6-oz each) chicken breasts, skinned and halved
8 oz small pasta (penne or elbow preferred)
1 cup heavy cream (35%+ fat)
2 cups shredded mozzarella
1/2 cup freshly grated parmesan
Salt to taste
Butter, softened
2 tbsp all-purpose flour
Instructions
Preheat oven to 375°F (190°C)
Pat chicken dry and season both sides with salt. Dredge in 2 tbsp flour to lock in moisture. Place in a greased 9×13-inch dish and bake for 20 minutes until nearly cooked through.
In a saucepan, melt 1/2 cup butter and stir in 2 tbsp flour to form a golden roux. Gradually mix in 1 cup heavy cream, scraping up browned bits.
Cook pasta according to package instructions until al dente. Drain and stir into the sauce until coated. Add shredded mozzarella and simmer until fully melted.
Pour the sauce over the baked chicken, distributing evenly, and sprinkle with any remaining mozzarella. Return to the oven and bake for 20–25 minutes longer, until bubbly and golden. For extra crispiness, add 2 tbsp parmesan on the final 5 minutes of baking.
Notes
Use cold-heavy cream straight from the fridge for a thicker sauce consistency.
Blot chicken dry before baking to ensure a golden-brown crust.
Evenly spread pasta in the dish to avoid sauce clumps.
Add the extra parmesan in the last 5 minutes for a crispier top.
Avoid using less than 2 cups mozzarella; it’s crucial for a rich and creamy texture.
- Prep Time: 20
- Cook Time: 40
- Category: Trending
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 3000mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 90mg
