Creamy Chicken and Pasta Casserole
Indulge in the ultimate comfort food with this Creamy Chicken and Pasta Casserole, a family-friendly dish that’s as satisfying as it is simple to make. Tender rigatoni pasta and juicy, shredded chicken are enveloped in a luscious homemade béchamel sauce, flavored with garlic, onion, and a blend of mozzarella and Parmesan cheeses for a rich, creamy texture. Finished with a golden, crispy topping of seasoned panko breadcrumbs baked to bubbly perfection, this casserole strikes the perfect balance of hearty and crispy. Ready in just an hour and ideal for feeding a hungry crowd, this cozy dinner recipe is guaranteed to become a weeknight favorite. Serve it with a fresh side salad or crusty bread for a complete meal everyone will love! Keywords: creamy chicken casserole, pasta casserole, easy weeknight dinner, comfort food, baked pasta.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 12 ounces rigatoni pasta
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups shredded mozzarella cheese
- 0.5 cups shredded Parmesan cheese
- 0.5 cups panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish and set aside.
Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
Heat a large skillet over medium heat. Add 1 tablespoon of olive oil and cook the chicken breasts until fully cooked, about 6-8 minutes per side. Remove from the skillet, let cool slightly, and shred into bite-sized pieces.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the milk and chicken broth, ensuring there are no lumps. Cook the mixture, stirring constantly, until it thickens, about 5-7 minutes.
Stir in garlic powder, onion powder, dried parsley, salt, and black pepper. Remove from heat and mix in 1 ½ cups of the shredded mozzarella cheese and the Parmesan cheese until melted and smooth.
In a large mixing bowl, combine the cooked pasta, shredded chicken, and the creamy sauce. Mix well to evenly coat the pasta and chicken.
Transfer the mixture to the prepared casserole dish and spread it out evenly. Sprinkle the remaining ½ cup of mozzarella cheese on top.
In a small bowl, mix the panko breadcrumbs with 1 tablespoon of olive oil. Evenly sprinkle the breadcrumbs over the cheese layer in the casserole dish.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Enjoy your Creamy Chicken and Pasta Casserole!
Nutrition Facts
Calories |
2899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.7 g | 177% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 633 mg | 211% | |
| Sodium | 5774 mg | 251% | |
| Total Carbohydrate | 179.5 g | 65% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 30.0 g | ||
| Protein | 226.8 g | 454% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 2795 mg | 215% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2113 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
