Ingredients
4
4 servings
- •2 cups penne pasta
- •1 tablespoon butter
- •1 clove garlic, minced
- •1 ½ tablespoons all-purpose flour
- •½ cup 1% milk
- •½ cup heavy cream
- •1 cup freshly grated Parmigiano-Reggiano cheese
- •1 pinch ground nutmeg
- •1 cup cubed rotisserie chicken
Instructions
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a saucepan over medium heat and cook garlic for 1 minute. Whisk in flour until a paste forms. Pour in milk and cream, whisking continuously until smooth. Stir in 3/4 of the Parmigiano Reggiano cheese and nutmeg. Add drained penne pasta and cooked chicken; stir to combine. Pour mixture into a casserole dish. Sprinkle with remaining cheese.
- Bake in the preheated oven until cheese is melted, 10 to 12 minutes.
Nutritional Facts
Per 4 servings
- Calories: 647
- Carbohydrate: 88g
- Fat: 23g
- Fiber: 4g
- Protein: 25g
- Sugar: 4g
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