Name: Marry Me Chicken Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1/2 cup (115g) butter; 1/2 cup (130g) all-purpose flour; 4 cups (950ml) whole milk; 2 1/2 cups (625ml) 2% milk or chicken broth; 2 teaspoons Dijon mustard; 1 teaspoon freshly grated nutmeg; 1 teaspoon sweet paprika; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/2 cup (50g) Parmesan cheese, freshly grated; 1 pound (450g) dried pasta (Rigatoni, penne, or cut spaghetti/bucatini); 1 teaspoon salt (for pasta water); 2 teaspoons butter (for pasta); 3 cups (420g) rotisserie or leftover roast chicken, shredded; 3 cups (90g) baby spinach, chopped; 1/3 cup (100g) sun-dried tomatoes, chopped; 2 tablespoons Parmesan cheese, freshly grated; 2 tablespoons Gruyère cheese, coarsely grated; 1 tablespoon chopped parsley, to garnish; 1/2 tablespoon softened unsalted butter (to grease the dish)

Description

A tender chicken, spinach, and sun-dried tomato pasta baked with a homemade Bechamel sauce and golden cheese topping. A staged approach ensures al dente pasta and a silky sauce, perfect for weeknight meals.

Ingredients

1/2 cup (115g) butter
1/2 cup (130g) all-purpose flour
4 cups (950ml) whole milk
2 1/2 cups (625ml) 2% milk or chicken broth
2 teaspoons Dijon mustard
1 teaspoon freshly grated nutmeg
1 teaspoon sweet paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 cup (50g) Parmesan cheese, freshly grated
1 pound (450g) dried pasta (Rigatoni, penne, or cut spaghetti/bucatini)
1 teaspoon salt (for pasta water)
2 teaspoons butter (for pasta)
3 cups (420g) rotisserie or leftover roast chicken, shredded
3 cups (90g) baby spinach, chopped
1/3 cup (100g) sun-dried tomatoes, chopped
2 tablespoons Parmesan cheese, freshly grated
2 tablespoons Gruyère cheese, coarsely grated
1 tablespoon chopped parsley, to garnish
1/2 tablespoon softened unsalted butter (to grease the dish)

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Instructions

Preheat oven to 375°F (190°C)
Melt butter in a saucepan over medium heat
Whisk in flour to create a smooth roux
Gradually add whole milk and 2% milk or stock; cook until thickened
Stir in Dijon mustard, nutmeg, paprika, garlic powder, salt, and 1/2 cup Parmesan until blended
Cook pasta in salted water (add 1 teaspoon salt) until al dente
Drain pasta, toss with 2 teaspoons butter, and set aside
Sauté baby spinach briefly until wilted, then combine with cooked pasta and Bechamel sauce
Add chopped chicken, sun-dried tomatoes, and 2 tablespoons Parmesan to the mixture
Season with salt and pepper
Transfer to a greased baking dish, top with Gruyère cheese
Bake for 30 minutes or until golden and bubbly
Rest for 10 minutes, garnish with parsley, then serve

Notes

Rotisserie chicken significantly reduces prep time
Use 2% milk or chicken broth for a lighter sauce
Pasta texture is preserved by separating sauce and pasta prep
Toss pasta with butter after draining to avoid sticking
Store leftovers airtight in the fridge for up to 3 days

Prep Time: 15
Cook Time: 30
Category: Dinner
Method: Baking