Ingredients
Scale
For the Chicken Base:
- 2 cups chicken, cooked and cut into bite-sized pieces
- 4 cups pasta (penne, cavatappi, or rigatoni)
- 3 tablespoons butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons flour
For the Creamy Sauce:
- 1/2 cup sour cream
- 1 cup milk
- 3 cups cheese, grated (cheddar, Colby jack, or Swiss)
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish and set aside.
- Cook pasta according to package instructions until al dente. Drain well and set aside.
- In a large saucepan, melt butter over medium heat. Add finely chopped onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
- Sprinkle flour over the onion mixture and cook for 1 minute, stirring constantly to create a roux.
- Gradually add milk and sour cream, whisking continuously to prevent lumps. Cook until the sauce begins to thicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes