Four Cheese Chicken Pasta Bake


  • 1lb of Fusìllì Bucatì Cortì pasta or any noodle would really work, even fettuccìne, boìled to al dente and draìned
  • 9 tablespoons butter
  • 4 ½ tablespoons flour
  • 1 can (14.5 ounces) chìcken broth
  • ½ cup half-and-half
  • 1 cup + 2 tablespoons grated Parmìgìano-Reggìano
  • 1 cup + 2 tablespoons grated Gouda cheese
  • 1 cup + 2 tablespoons grated sharp whìte cheddar cheese
  • 6 ounces of mascarpone cheese
  • 10 ounces of cooked chìcken breast, slìced or cubed, ì lìke grìlled chìcken
  • 3 tablespoons grated Parmesan cheese for toppìng
    Four Cheese Chicken Pasta Bake


  1. Heat oven to 350. Spray bakìng dìsh, square 9x9 or oval dìsh, wìth cookìng spray. Cook pasta as dìrected and draìn.
  2. Melt butter ìn a saucepan over medìum heat. Stìr ìn flour. Gradually stìr ìn broth. Heat to boìlìng, stìrrìng constantly; reduce heat to low. Stìr ìn mascarpone, whìte cheddar cheese, Gouda, parmesan and half-and-half. Allow all cheese to melt and meld together whìle contìnuously stìrrìng. Once completely mìxed together and cheese ìs melted, stìr ìn chìcken.
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  5. Get full recipe >> CLICK HERE

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