Now that the chicken and garlic are beautifully cooked, I remove them from heat and set them aside. In a mixing bowl, I whisk together the heavy cream, chicken broth, and Italian seasoning until everything is well combined. Once the pasta is drained, I toss it into the bowl along with the chicken-garlic mixture and half of the grated Parmesan cheese. If you could smell my kitchen right now! It’s truly divine.
Next, I transfer everything into the baking dish, spreading it out evenly to ensure every bite is flavorful. I sprinkle the remaining Parmesan cheese on top, and it’s off to the oven we go! I bake it at 350°F (175°C) for about 25 minutes, or until it’s golden and bubbly. When I pull it out, the cheesy crust is irresistible, and I can hardly wait for it to cool before digging in!
Pro Tips for Best Results
I’ve tested this dish a few times, and one thing I learned is that using freshly grated Parmesan makes a world of difference. The flavor is just so much richer compared to the pre-grated versions. If you have the time, go for the whole block! I also found that a bit of nutmeg added to the creamy sauce can elevate the flavors beautifully—just a pinch!
When choosing your pasta, keep in mind that shapes like rotini or shells hold onto the sauce better, making each bite even more delectable. Don’t be afraid to experiment with different types of pasta; it’s a fun way to put your own spin on the dish.
Lastly, if you enjoy a little extra crunch, consider topping your pasta bake with some breadcrumb mixed with Parmesan before baking. It creates a lovely golden topping that adds a delightful texture contrast to the creamy pasta beneath!
Common Mistakes to Avoid
One mistake I made early on was overcooking the pasta. Remember, you want it to be slightly firm, as it will absorb some moisture while baking. If you overdo it, your pasta will turn mushy, and we definitely don’t want that! (See the next page below to continue…)