Ingredients

The following ingredients have 6 Servings
  • 16 ounces dry pasta
  • 3 tablespoons butter
  • 2-3 cloves garlic, minced
  • 3 tablespoons flour
  • 1 cup chicken broth
  • 2 cups half and half
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup basil pesto
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1-2 tablespoons chopped fresh basil
  • 2-3 cups cooked, shredded chicken

Instruction

  • Cook pasta according to package directions until just al dente; drain.
  • While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Stir in flour.
  • Whisk in chicken broth until smooth, then stir in half and half.
  • Add salt and pepper and simmer until sauce is thickened, about 5 minutes. Stir in pesto.
  • Stir in Parmesan cheese and 1 cup of mozzarella until cheeses are melted and smooth.
  • Stir the chopped basil, chicken, and cooked pasta into the sauce and mix well. Season with additional salt and pepper if needed.
  • Preheat broiler. Pour the pasta mixture into a lightly greased, 9x13 inch baking dish or large casserole. Top with remaining mozzarella cheese.
  • Broil for 2-3 minutes, or until cheese is bubbly and golden.