FOUR CHEESE CHICKEN PASTA BAKE

By á-17891

Ingredients

• 1 lb of Fusilli Bucati Corti pasta or any noodle would really work, even fettuccine, boiled to al dente and drained
• 9 tablespoons butter
• 4 1/2 tablespoons flour
• 1 can (14.5 ounces) chicken broth
• 1/2 cup half-and-half
• 1 cup + 2 tablespoons grated Parmigiano-Reggiano
• 1 cup + 2 tablespoons grated Gouda cheese
• 1 cup + 2 tablespoons grated sharp white cheddar cheese
• 6 ounces of mascarpone cheese
• 10 ounces of cooked chicken breast, sliced or cubed, I like grilled chicken
• 3 tablespoons grated Parmesan cheese for topping

Preparation

Step 1

Heat oven to 350. Spray baking dish, square 9x9 or oval dish, with cooking spray. Cook pasta as directed and drain.

Melt butter in a saucepan over medium heat. Stir in flour. Gradually stir in broth. Heat to boiling, stirring constantly; reduce heat to low. Stir in mascarpone, white cheddar cheese, Gouda, parmesan and half-and-half. Allow all cheese to melt and meld together while continuously stirring. Once completely mixed together and cheese is melted, stir in chicken.

Add pasta to chicken mixture; toss gently to mix well. Spoon into baking dish. Sprinkle with cheese. Bake uncovered about 15-25 minutes or until hot in the center.