A delightful and creamy chicken pasta bake, perfect for family dinners or gatherings.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated for even cooking.
Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency if needed.
In a saucepan, melt the butter over medium heat. Stir in the flour, salt, and pepper, and cook for 1-2 minutes.
Cooking the roux removes the raw flour taste.
Gradually whisk in the milk, continuing to stir until the sauce thickens.
Keep stirring to avoid lumps in the sauce.
In a skillet, sauté the onions and garlic until fragrant and translucent.
Use medium heat to prevent burning the garlic.
Add the chicken to the skillet and cook until no longer pink. Remove from heat.
Cut the chicken into bite-sized pieces for even cooking.
Combine the pasta, chicken, sautéed onions and garlic, and half of the sauce in a mixing bowl.
Mix thoroughly to ensure even distribution of the sauce.
Transfer the mixture to a greased baking dish. Top with the remaining sauce, parmesan, and mozzarella cheese.
Spread the cheese evenly for a golden crust.
Bake in the preheated oven for 25-30 minutes, or until bubbly and golden on top.
Let the dish rest for a few minutes before serving to set.
Serve warm and enjoy your creamy chicken pasta bake.
Garnish with fresh parsley for a pop of color and flavor.
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