Creamy Chicken Pasta Bake was inspired by a Six Sisters’ Stuff recipe. While I made a batch of Chicken Enchiladas last week, I prepared two serving dishes of this new recipe. One went into the oven and the other into the freezer. When you prepare two of the same dish at one time, by either doubling the recipe or splitting it in half, you save time and having to clean up twice 👍. Last week, I bought small disposable baking pans from Amazon as shown.
They held lunch size portions for the Enchiladas. They will work just as great for this pasta! They fit perfectly into the mini toaster 😃.
To make the process of cooking this even quicker and less work, I took a 3lb bag of frozen chicken breasts and boiled all of it. Once it cooled a bit, I took a few pieces at a time and shredded the chicken in the food processor. This saved me a great deal of time from having to shred it all by hand. Then, I placed all of the chicken into a gallon-sized freezer bag so I could use it as I needed it. Or you can simply use a bowl.
Use whatever type of pasta noodles you like best! I can’t wait to hear your comments how it turns out for you! Feel free to leave messages below!
1 (16 oz) box of pasta
4 Tbsp butter
4 cloves garlic, minced
1/2 Tbsp dried basil
8 oz cream cheese, softened
8 oz jar of sun-dried tomatoes (you only need half of the jar for one dish). Rinse, drain, and chop them, or leave them cut the way they are if desired.
2 cups milk
8 oz Parmesan cheese, grated
1/2 tsp pink Himalayan salt (or regular)
1 cup shredded chicken
Boil pasta noodles in large pot of water.
In a skillet over medium heat, melt butter and add in minced garlic. Stir constantly for about two minutes.
Mix in the basil. Then add the cream cheese to the skillet, stirring with a whisk constantly until it is no longer curdled and add in the sun dried tomatoes.
Add in the milk and stir constantly. Stir in the Parmesan cheese and salt. Cook for about 5-10 minutes until thickened to desired consistency.
Stir in shredded chicken.
Pour over hot noodles and serve.
To freeze: Allow time to cool before covering with foil and placing in freezer.
When ready to cook frozen preparation: Bake at 350 degrees for 40 minutes covered.