Description
A comforting, creamy chicken and pasta casserole topped with crispy breadcrumbs, baked to bubbling perfection.
Ingredients
- 2–3 Tbsp olive oil
- 1½ lb boneless, skinless chicken breasts, cut bite‑size
- 4 cups chicken broth
- 2 cups uncooked small pasta (elbows or small shells)
- 2 Tbsp butter
- 2 Tbsp all‑purpose flour
- 1 cup milk (or half‑and‑half)
- 2 cups shredded cheese (cheddar and/or gouda)
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp garlic powder
- 1 cup Italian‑seasoned breadcrumbs
Instructions
- Preheat oven to 400 °F.
- In a pot, bring broth (with salt if using unsalted broth) to gentle boil. Add pasta and simmer until al dente; do not drain.
- Meanwhile, in a separate pot, heat oil over medium heat. Add chicken and sauté 4–6 min until cooked through; remove and set aside.
- In the same pot, add butter and flour; cook 1–2 min stirring to form a roux.
- Slowly whisk in milk until smooth and thickened, about 2 min; don’t boil.
- Stir in pepper and garlic powder.
- Add cheese a handful at a time, stirring until each batch melts.
- Return pasta (with its broth) and chicken to sauce; stir well and taste, adjusting salt/pepper.
- Pour mixture into a 13×9‑inch baking dish; evenly top with breadcrumbs.
- Bake uncovered for ~25 min until sauce bubbles and breadcrumbs brown.
- Let rest 5 min before serving.
Notes
- Make ahead: assemble and refrigerate up to a day ahead; add breadcrumbs just before baking.
- Freezing not recommended—dairy may separate.
- Store leftovers in fridge up to 3–4 days.
- Use small shells or elbows for best pasta texture.
- Cheese blend can be swapped (Colby Jack, Monterey Jack, gouda).
- Breadcrumbs can be replaced with panko or crushed crackers.