~ Havarti Cheesy Chicken & Shells Bake ~

Cassie *


My newest creation - I had a large chicken breast to use up and Havarti cheese. I always have pasta of all sort so, this is what I made. My kids absolutely loved it and both went back for seconds. I hope you try it sometime!


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★★★★★ 1 vote
4 - 6
15 Min
30 Min


8 oz
small shells, cooked a little under al dente - drain
1 Tbsp
olive oil
1 Tbsp
1 large
chicken breast, cubed
4 - 6 slice
havarti cheese - each cut in half for easier placement
italian bread crumbs
1/4 c
shredded parmesan cheese


2 c
1/2 - 3/4 tsp
dried sage
1/2 - 3/4 tsp
4 Tbsp
each - butter & flour
a few
grinds, fresh black pepper
1/4 c
shredded parmesan cheese
1/2 c
ricotta cheese


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1Prepare pasta and drain. Rinse with cold water.

Salt & pepper chicken.

In a small skillet, over medium heat, melt butter into olive oil and brown chicken cubes. Set aside.

Preheat oven to 350 degree F. Grease a 2 quart casserole dish.

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2In a saucepan, heat milk with sage. ( Just warm it. )

In a medium saucepan or skillet, melt butter over medium heat, whisk in the flour and cook for 1 1/2 minutes - stirring constantly.

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3Whisk in the milk slowly to the flour mixture stirring constantly. Cook until bubbly and begins to thicken. Stir in salt, pepper and nutmeg.

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4Stir in the sauce. Remove from heat and whisk in the ricotta cheese and Parmesan until smooth.
Stir in the chicken and pasta.

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5Spread 1/3 of the pasta into prepared dish. Even lay 2 - 3 slices of Havarti cheese over pasta. Layer 2 more times ending with just the pasta on the 3rd layer.

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6Sprinkle with bread crumbs and evenly sprinkle with 1/4 cup Parmesan cheese.

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7Bake for 25 - 30 minutes or until browning and bubbling good.

Serve immediately. Salt and pepper of desired and I garnished with a sprinkle of Parmesan cheese.


About this Recipe

Course/Dish: Chicken, Pasta, Casseroles
Main Ingredient: Pasta
Regional Style: American