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FOUR CHEESE CHICKEN PASTA BAKE

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Rate this recipe 4.3/5 (19 Votes)

Ingredients

  • 1 lb of Fusilli Bucati Corti pasta or any noodle would really work, even fettuccine, boiled to al dente and drained
  • 9 tablespoons butter
  • 4 1/2 tablespoons flour
  • 1 can (14.5 ounces) chicken broth
  • 1/2 cup half-and-half
  • 1 cup + 2 tablespoons grated Parmigiano-Reggiano
  • 1 cup + 2 tablespoons grated Gouda cheese
  • 1 cup + 2 tablespoons grated sharp white cheddar cheese
  • 6 ounces of mascarpone cheese
  • 10 ounces of cooked chicken breast, sliced or cubed, I like grilled chicken
  • 3 tablespoons grated Parmesan cheese for topping

Details

Adapted from adashofsanity.com

Preparation

Step 1

Heat oven to 350. Spray baking dish, square 9x9 or oval dish, with cooking spray. Cook pasta as directed and drain.

Melt butter in a saucepan over medium heat. Stir in flour. Gradually stir in broth. Heat to boiling, stirring constantly; reduce heat to low. Stir in mascarpone, white cheddar cheese, Gouda, parmesan and half-and-half. Allow all cheese to melt and meld together while continuously stirring. Once completely mixed together and cheese is melted, stir in chicken.

Add pasta to chicken mixture; toss gently to mix well. Spoon into baking dish. Sprinkle with cheese. Bake uncovered about 15-25 minutes or until hot in the center.

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