Ingredients:
1 pound rotini pasta, cooked and drained
2 cups cooked chicken, shredded or diced
4 tablespoons unsalted butter
4 cloves garlic, minced
1/4 cup all-purpose flour
2 cups whole milk
1 cup chicken broth
1 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
1 cup shredded mozzarella cheese
1/2 cup bread crumbs
2 tablespoons fresh parsley, chopped (for garnish)
Directions:
- Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Stir in the flour and cook for 1-2 minutes, until the mixture forms a roux.
- Gradually whisk in the milk and chicken broth, stirring continuously until the sauce thickens.
- Add the Parmesan cheese, dried basil, dried oregano, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
- Add the cooked chicken and rotini pasta to the skillet, stirring to coat everything in the sauce.
- Transfer the mixture to the prepared baking dish. Top with shredded mozzarella cheese and bread crumbs.
- Bake for 20-25 minutes, until the cheese is melted and bubbly, and the bread crumbs are golden.
- Remove from the oven and garnish with fresh parsley before serving.
Servings: 6 servings