Ingredients:

  • 1 pound (450g) short pasta, such as penne, rotini, or cavatappi
  • Water for boiling
  • 1 tablespoon (15ml) salt, for pasta water
  • 4 tablespoons (57g) unsalted butter
  • 1/2 cup (60g) all-purpose flour
  • 4 cups (950ml) whole milk
  • 1 teaspoon (5ml) salt
  • 1/2 teaspoon (2.5ml) black pepper
  • 1/4 teaspoon (1.25ml) nutmeg (optional, but highly recommended!)
  • 1 cup (115g) shredded Gruyere cheese
  • 1 cup (115g) shredded cheddar cheese
  • 3 cups (about 450g) shredded rotisserie chicken (skin removed)
  • 1 cup (120g) frozen peas, thawed
  • 1 cup (120g) frozen carrots, thawed
  • 1/2 cup (50g) chopped celery
  • 1/4 cup (5g) chopped fresh parsley
  • 1/2 cup (55g) panko breadcrumbs
  • 2 tablespoons (28g) unsalted butter, melted

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Cook pasta according to package directions until al dente. Drain well and set aside.
  3. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5 minutes, until thickened. Stir in salt, pepper, and nutmeg. Remove from heat and stir in Gruyere and cheddar cheese until melted and smooth.
  4. In a large bowl, combine cooked pasta, cheese sauce, shredded chicken, peas, carrots, celery, and parsley. Mix well.
  5. Pour the pasta mixture into the prepared baking dish.
  6. In a small bowl, combine panko breadcrumbs and melted butter. Sprinkle evenly over the pasta bake.
  7. Bake for 30 minutes, or until golden brown and bubbly.
  8. Let cool for 10 minutes before serving. Enjoy this rotisserie chicken pasta bake!