Baked Three Cheese Pasta with Roasted Chicken

Russ Myers


This is an absolutely incredible recipe! So easy to make and so full of flavor and texture.

pinch tips: How to Carve a Whole Chicken



4 Servings


15 Min


15 Min




2 Tbsp
unsalted butter
2 Tbsp
all purpose flour
1 c
1 c
reduced-sodium chicken broth
1 1/2 c
(6 ounces) shredded mozzarella cheese, divided
1/2 c
grated parmesan cheese, divided
1 pkg
(8 ounce) penne rigate (uncooked)
2 c
broccoli florets
3 c
rotisserie chicken, skinned and boned and torn into large pieces
1/2 c
mild crumbled blue cheese

Directions Step-By-Step

Preheat oven to 350 degrees F

Melt butter in a saucepan; stir in flour until blended. Slowly stir in the milk and broth and cook, stirring constantly, over low heat until mixture is smooth and just begins to boil, about 8 minutes.

Stir in 1 cup of the mozzarella and 1/4 cup of the Parmigiano-Reggiano cheese; remove from heat.
Bring a large pot of water to boiling; add the pasta and cook for 6 minutes. Add the broccoli florets to the pasta and continue cooking until both are firm to the bite; about 6 minutes more. Remove from heat and add 1 cup cold water to stop the cooking; drain.
Combine the pasta and broccoli, cheese sauce and chicken; spread in a shallow 2 quart baking dish. Drop pieces of the blue cheese on top, tucking into the pasta. Sprinkle surface with the remaining 1/2 cup mozzarella and 1/4 cup grated Parmesan cheese.
Bake for 25 minutes or until top is golden brown and mixture is bubbly. Cool 10 minutes before serving allowing pasta to set.

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Pasta
Regional Style: American
Other Tag: Quick & Easy