Description
A decadent and comforting pasta bake featuring corkscrew cavatappi, tender seared chicken, and a rich blend of Cheddar, Mozzarella, and Parmesan cheeses.
Ingredients
Scale
- 1 lb Cavatappi pasta
- 2 large chicken breasts, cubed
- 2 cups sharp Cheddar, shredded
- 2 cups Mozzarella, shredded
- 1/2 cup Parmesan, grated
- 1 cup heavy cream
- 2 cups milk
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Boil cavatappi in salted water for 2 minutes less than package directions; drain.
- Sauté cubed chicken in oil until golden brown and cooked through.
- Melt butter in a pot, whisk in flour for 2 minutes to create a roux.
- Slowly whisk in milk and heavy cream until thickened.
- Stir in Cheddar and Parmesan until melted and smooth.
- Combine pasta and chicken into the cheese sauce, stirring to coat.
- Pour into a baking dish, top with Mozzarella, and bake at 375F for 20 minutes.