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Close up handheld smartphone photo of a Chicken Pasta Casserole in a white ceramic dish with melted cheese and fresh parsley garnish.

Chicken Pasta Casserole with a Bubbly Golden-Brown Cheese Crust

This Chicken Pasta Casserole features tender shredded chicken and rotini spirals smothered in a velvety white cream sauce, topped with a bubbly, toasted blend of mozzarella and sharp cheddar cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Primary Ingredients
  • 1 lb rotini pasta 450g, cooked until slightly under al dente
  • 3 cups shredded chicken breast 450g, cooked and tender
  • 2 cups shredded mozzarella cheese 225g
  • 1 cup shredded sharp cheddar cheese 115g, for golden charred patches
  • 4 tbsp unsalted butter 56g
  • 1/4 cup all-purpose flour 30g
  • 2 cups whole milk 480ml
  • 1 cup heavy cream 240ml
  • 1 tsp garlic powder 5g
  • 1/2 tsp onion powder 2g
  • 1/4 cup fresh parsley 10g, finely chopped
  • 1/2 tsp cracked black pepper 1g

Equipment

  • 1 9x13 inch white ceramic baking dish Ceramic provides even heat distribution.
  • 1 Large Stockpot For boiling the rotini pasta.
  • 1 Balloon Whisk Essential for a smooth, lump-free white sauce.

Method
 

Preparation and Sauce Making
  1. Preheat oven to 375°F (190°C). Cook rotini in salted boiling water for 2 minutes less than package instructions. Drain and set aside in a large pot with shredded chicken.
  2. In a saucepan, melt butter. Whisk in flour for 1-2 minutes until nutty and pale sand colored.
  3. Gradually whisk in milk and heavy cream. Simmer and whisk for 5-7 minutes until the sauce is thick and velvety. Stir in garlic and onion powder.
Assembly and Baking
  1. Pour the white cream sauce over the pasta and chicken. Fold until heavily coated and transfer to the white ceramic dish.
  2. Cover the top with mozzarella and cheddar cheese. Bake for 20-25 minutes until bubbling.
  3. Broil for 2-3 minutes until golden-brown charred patches form. Rest for 5 minutes, then garnish with fresh parsley and cracked black pepper.

Notes

Use freshly grated cheese for the best melt and char.
Ensure the rotini is undercooked before baking to maintain texture.