Ingredients
2 Chicken Breast skinless and boneless
2 cups Penne Pasta
½ cup Onion chopped
2 cloves Garlic crushed
1 tbsp Dried Italian herb seasoning
½ tbsp Paprika
½ tbsp Cayenne Pepper
¼ cup Butter
1 ½ tbsp All-purpose Flour
1 cup Cream Cheese
1 cup Whole Milk lukewarm
½ cup Heavy cream
½ cup Low-sodium Chicken broth lukewarm
1 cup white cheddar shredded
1 cup Mozzarella shredded
1 ½ cup Parmesan shredded
1 cup Breadcrumbs
A handful of Parsley freshly chopped
Salt to taste
Pepper to taste
Instructions
- Start with boiling the pasta in salted water to Al Dante.
- Strain the pasta and mix it with 2 tbsp of olive to avoid sticking.
- Cut the chicken breast into butterfly-style. Season it with salt and pepper.
- Heat about 2 tbsp of butter in a deep pan on low heat.
- Once the butter is melted, cook the chicken on medium heat until tender and done.
- Take the chicken out and cut it into bite-sized pieces.
- In the same pan, add the remaining butter and let it melt on medium heat.
- Add onion and sauté them until translucent.
- Add garlic to the onion and cook for a minute or until fragrant.
- Season them with paprika, cayenne pepper, Italian herb seasoning, a pinch of salt and pepper.
- Add flour to the pan and fry it off for a minute.
- Remove the pan from the heat and whisk in lukewarm milk and chicken broth.
- Take the pan back to heat and whisk through heavy cream.
- Bring the mixture to a gentle simmer, then add chicken to the sauce.
- Add mozzarella cheese, half cup of parmesan, and white cheddar and mix well.
- Add pasta to the sauce and toss well.
- In a baking dish, pour out the pasta.
- Top the pasta with breadcrumbs and parmesan cheese and broil it for 10 minutes until the top is toasted and bubbly.
- Serve hot with a sprinkle of parsley.
Serving Ideas
Here are a few ideas that will help you make this dish in a full course fancy meal.
- Garlic bread and breadstick
- Salad
- Roasted vegetables
- If you are having friend over then wine and even beer is perfect to have with this bake