Ingredients
FOR THE CASSEROLE
• 12 ounces rigatoni, ziti, or penne pasta
• 3 cups cooked chicken, chopped or shredded
• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup low-sodium chicken broth
• 4 ounces cream cheese, softened and cut into cubes
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ cup chopped sun-dried tomatoes, drained
• 1 ½ cups shredded mozzarella cheese
• 1 cup shredded sharp cheddar cheese
• ½ cup grated Parmesan cheese
FOR THE TOPPING
• ½ cup plain breadcrumbs
• 2 tablespoons unsalted butter, melted
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh parsley, optional
Instructions
1. Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish with butter or nonstick cooking spray.
2. Bring a large pot of salted water to a boil. Add the pasta and cook it for about 2 minutes less than the package directions recommend.
3. Drain the pasta well and set it aside. Do not rinse it.
4. Heat the olive oil in a large skillet over medium heat.
5. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
6. Add the minced garlic and cook for 30 seconds, stirring constantly.
7. Add 3 tablespoons of butter to the skillet. Once melted, sprinkle in the flour.
8. Whisk continuously for 1 minute to cook away the raw flour taste.
9. Slowly pour in the whole milk while whisking. Add the chicken broth and continue whisking until smooth.
10. Cook the sauce for 3 to 5 minutes, stirring frequently, until it thickens enough to lightly coat the back of a spoon.
11. Reduce the heat to low. Add the cream cheese, Italian seasoning, salt, and black pepper.
12. Stir until the cream cheese has completely melted and the sauce is smooth. Remove the skillet from the heat.
13. Place the drained pasta in a large mixing bowl. Add the cooked chicken, sun-dried tomatoes, mozzarella, cheddar, and ½ cup Parmesan cheese.
14. Pour the warm cream sauce over the pasta mixture. Stir gently until everything is evenly coated.
15. Transfer the mixture to the prepared baking dish and spread it into an even layer.
16. In a small bowl, combine the breadcrumbs, melted butter, and 2 tablespoons Parmesan cheese.
17. Sprinkle the breadcrumb mixture evenly over the casserole.
18. Bake uncovered for 25 to 30 minutes, until the sauce is bubbling around the edges and the topping is lightly browned.
19. For a deeper golden finish, broil for 1 to 2 minutes. Watch closely to prevent burning.
20. Remove the casserole from the oven and let it rest for 5 to 10 minutes.
21. Garnish with chopped parsley, if desired, and serve warm.
Notes
• Cook the pasta about 2 minutes less than the package recommends. It will continue softening as the casserole bakes.
• Rotisserie chicken, leftover roasted chicken, or poached chicken breasts may be used.
• Drain the sun-dried tomatoes well so their oil does not make the casserole greasy.
• Roasted red peppers, cooked mushrooms, steamed broccoli, or well-drained diced tomatoes may replace the sun-dried tomatoes.
• Penne, rigatoni, ziti, rotini, and medium pasta shells all work well in this recipe.
• For a lighter sauce, use 2% milk instead of whole milk. The finished casserole will be slightly less rich.
• To prepare ahead, assemble the casserole without the breadcrumb topping. Cover and refrigerate for up to 24 hours.
• Add the breadcrumb topping immediately before baking. A refrigerated casserole may require about 10 additional minutes in the oven.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Add a small splash of milk or chicken broth before reheating to keep the pasta creamy.
• To freeze, assemble the casserole without the breadcrumb topping. Cover tightly and freeze for up to 3 months.
• Thaw overnight in the refrigerator, add the topping, and bake until hot and bubbling.