Ingredients

The following ingredients have 4 Servings
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/2 cup dry white wine (or additional chicken stock)
  • 1 1/2 cups low sodium chicken stock
  • 1 tablespoon fresh thyme (finely chopped, optional)
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 cup milk
  • 1/2 cup freshly grated Parmesan Cheese (plus more for topping)
  • 8 oz noodles (like corkscrew, cavatappi, or rotini)
  • 2 cups cooked chicken (diced or shredded)

Instruction

  • Preheat oven to 350 degrees F and lightly butter a 2-quart casserole dish.
  • Bring a large pot of water to a rapid boil. Salt the water well and then add in the pasta of your choice. Cook for 1 minute less than the package suggests. Drain the pasta, but do not rinse. Set aside to add to the casserole.
  • In a large saucepan, melt the butter over medium-high heat. Whisk in the flour to form a thick paste (a roux) and cook for 1 minute to cook off the raw flour taste.
  • Add in the wine (or chicken stock), while whisking, and allow the mixture to come to a boil. Cook off the alcohol for 1 minute.
  • Slowly whisk in the chicken stock. Add in the thyme, salt, and pepper to season the sauce. Bring the mixture to a boil, and then reduce the heat to a medium-low simmer.
  • Add the milk and cheese to the sauce, and cook for 3 to 5 minutes, whisking occasionally, until the sauce has thickened and warmed through.
  • In a large mixing bowl, combine the cooked pasta, sauce, and chicken together. Pour into the prepared casserole pan. Top with additional parmesan cheese if desired.
  • Bake for 20- 25 minutes until the top of the casserole is browned and the dish is fully warmed through.