Description
A creamy, kid-approved baked pasta dish designed to stay cohesive and delicious in lunchboxes. It features a homemade roux-based Alfredo sauce that sets perfectly when cooled, making it ideal for meal prep.
Ingredients
Scale
- 1 pound (450g) Penne or Rotini pasta
- 2 large chicken breasts (about 1.5 lbs / 680g), diced
- 3 tablespoons (45g) Butter, divided
- 3 tablespoons (25g) All-Purpose Flour
- 2 cups (480ml) Whole Milk
- 4 cloves Garlic, minced
- ½ cup (120ml) Heavy Cream (optional)
- 1 cup (100g) Parmesan Cheese, grated
- 1 cup (100g) Mozzarella Cheese, grated
- 1 teaspoon Italian Seasoning
- Salt and Black Pepper to taste
- 1 cup Broccoli Florets (optional)
- ½ cup Peas (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Dice chicken breasts into bite-sized pieces and season with salt and pepper.
- Bring a large pot of salted water to a boil. Add pasta and cook 1-2 minutes less than package directions (very al dente). Drain and reserve 1 cup pasta water.
- In a large skillet over medium-high heat, melt 1 tablespoon butter. Cook chicken for 5-6 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, melt remaining 2 tablespoons butter over medium heat. Add flour and whisk constantly for 1-2 minutes to make a light golden roux.
- Gradually whisk in milk, then add heavy cream (if using), garlic, and Italian seasoning. Simmer for 3-4 minutes until thickened.
- Remove skillet from heat. Stir in Parmesan and Mozzarella until smooth and glossy. If too thick, add a splash of pasta water.
- In a 9×13 inch baking dish, combine pasta, chicken, and optional veggies. Pour sauce over and toss to coat evenly.
- Bake for 20 minutes until bubbling and lightly golden on top.
- Cool for 10-15 minutes before portioning into containers.
Notes
Undercook the pasta slightly as it will continue to cook in the oven. Grate your own cheese to avoid anti-caking agents that cause graininess. Cool completely before packing to prevent sogginess. Reheat with a splash of milk to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 4
- Sodium: 620
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 52
- Fiber: 2
- Protein: 28
Keywords: baked chicken alfredo, lunchbox pasta, meal prep, kid-friendly dinner, creamy pasta, school lunch, easy weeknight dinner