⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

🍽 Ingredients

• 1 pound Fettuccine pasta
• 4 tablespoons Butter
• 4 tablespoons All-purpose flour
• 3 cups Milk
• 1 cup, shredded Cheddar cheese
• 1/2 cup, shredded Parmesan cheese
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 cups, shredded or chopped Cooked chicken breast

📖 Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish. This is crucial to prevent sticking and ensure easy cleanup later. Trust me on this one, I've learned the hard way!
2. Cook the pasta: Bring a large pot of salted water to a boil. Add 1 pound of fettuccine (or other long pasta) and cook according to package directions until al dente. Drain the pasta and set it aside. Make sure it's not overcooked—we don't want mushy noodles! Drain well to remove excess water. A colander is your best friend here.
3. Make the creamy cheese sauce: In a large saucepan, melt 4 tablespoons of butter over medium heat. Once melted, whisk in 4 tablespoons of all-purpose flour. Cook for 1-2 minutes, stirring constantly, to create a roux. This is where the magic begins to happen. A smooth roux is key to a smooth sauce. If you burn the roux, start again; we don't want a burnt sauce!
4. Gradually whisk in 3 cups of milk. Bring to a simmer, whisking constantly, until the sauce is smooth and thickened. This might take a few minutes; be patient. Stir frequently to prevent lumps and burning.
5. Reduce heat to low and stir in 1 cup of shredded cheddar cheese, 1/2 cup of shredded Parmesan cheese, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir until the cheese is melted and the sauce is smooth and creamy. Taste and adjust seasonings as needed. Mmm, cheesy goodness!
6. Prepare the chicken: If using raw chicken breasts, cook them until fully cooked and then shred or chop them into bite-sized pieces. I usually bake or pan fry my chicken breasts because it's so much easier. If you're using rotisserie chicken, simply shred it.
7. Combine everything: In a large bowl, combine the cooked pasta, shredded chicken, and the creamy cheese sauce. Toss gently to coat the pasta evenly. Make sure there is no clumping of pasta; we want even coverage.
8. Pour into the baking dish: Pour the pasta mixture into the prepared 9x13 inch baking dish. Spread it out evenly to ensure it bakes evenly.
9. Bake: Bake for 20-25 minutes, or until heated through and bubbly. The top should be lightly golden brown. Keep an eye on it to ensure it doesn't burn; every oven is a little different!
10. Let it rest: Let it stand for at least 5 minutes before serving. This allows the flavors to meld and also prevents burns from the hot dish!
11. Serve: Serve immediately. Enjoy! Garnish with fresh parsley if you desire. A little extra flair never hurts, right?

📝 Notes

• For extra flavor, consider adding a pinch of nutmeg or garlic powder to the cheese sauce.
• Feel free to use different types of cheese, such as Gruyere or Fontina, for a unique flavor twist. You could even try mixing cheeses for a really fun flavor profile!
• Make sure to use cooked chicken; it can be rotisserie chicken or pre-cooked breasts.
• Don't overcook the pasta! Al dente pasta is best for this recipe to avoid a mushy dish!