Scalloped Chicken and Pasta
Creamy, comforting, and irresistibly cheesy, Scalloped Chicken and Pasta is the perfect fusion of a classic baked pasta dish and hearty chicken casserole. This family-friendly recipe features tender penne pasta and shredded chicken, enveloped in a luscious homemade cheese sauce made with sharp cheddar and Parmesan for ultimate flavor. Topped with golden, crispy breadcrumbs and a garnish of fresh parsley, this dish bakes to bubbling perfection in just 30 minutes. Ideal for busy weeknights, dinner parties, or meal prep, this easy scalloped chicken and pasta recipe is a crowd-pleaser that brings comfort food to the next level.
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 2 cups Cooked chicken breast, shredded or diced
- 4 tbsp Unsalted butter
- 3 tbsp All-purpose flour
- 2 cups Chicken broth
- 1.5 cups Milk
- 2 cups Sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Garlic powder
- 2 tbsp Fresh parsley, chopped
- 0.75 cups Breadcrumbs
- 2 tbsp Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set the pasta aside.
In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 1-2 minutes to make a roux.
Gradually whisk in the chicken broth and milk. Cook, stirring constantly, until the sauce thickens, about 3-5 minutes.
Stir in the cheddar cheese, Parmesan cheese, salt, black pepper, and garlic powder. Continue stirring until the cheese is fully melted and the sauce is smooth.
In a large bowl, combine the cooked pasta, shredded chicken, and cheese sauce. Mix until everything is evenly coated.
Pour the pasta and chicken mixture into the prepared baking dish. Smooth the top with a spatula.
In a small bowl, mix the breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumb mixture evenly over the top of the pasta.
Bake in the preheated oven for 20-25 minutes, or until the breadcrumbs are golden brown and the dish is bubbly around the edges.
Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
4326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.7 g | 251% | |
| Saturated Fat | 98.8 g | 494% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 842 mg | 281% | |
| Sodium | 7364 mg | 320% | |
| Total Carbohydrate | 357.0 g | 130% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 24.7 g | ||
| Protein | 292.1 g | 584% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 2674 mg | 206% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 3243 mg | 69% | |
*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.
