Ingredients
Scale
- 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
Instructions
- 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.
- Preheat the oven to 375 degrees F (190 degrees C).
- 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.
- Bake in the preheated oven until cheese is melted, 10 to 12 minutes.
Notes
- You can make this ahead of time and refrigerate before baking.
- Cover with foil while baking to prevent drying out.
- Rotisserie chicken works best for convenience and flavor.
- Homemade Alfredo sauce enhances the dish’s creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg