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Cheese Topped Chicken and Pasta Casserole

Category Main Course
Servings 4 servings
Calories 582 calories
Skill Required Medium
Duration 45 minutes

Casseroles have a unique way of turning us into huge fans. You can cook them without much work (all you need to do is add the ingredients in a baking tray) and they’re a nice way of mixing together different ingredients. This casserole has pasta, chicken, and two types of cheese, so it doesn't lack flavor or texture.

  • 1 tablespoon vegetable oil
  • 14 ounces (400 grams) chicken breast, thinly sliced
  • Salt
  • Pepper
  • 2 garlic cloves, crushed
  • 1/2 teaspoon paprika powder
  • 1/2 teaspoon dried thyme
  • 1 spring onion, sliced
  • 1 tablespoon butter
  • 1 cup (225 grams) heavy cream
  • 1 cup (110 grams) Cheddar cheese, shredded
  • 1 cup (110 grams) mozzarella, shredded
  • 10 ounces (285 grams) pappardelle
  • Parsley
  • Heat a saucepan over medium heat, add water in it and bring it to a boil.
  • Add the pappardelle and cook them according to the instructions on the package.
  • Heat the vegetable oil in a skillet over medium heat.
  • Add the chicken and season it with salt and pepper. Add garlic, paprika powder, and dried thyme.
  • Add the spring onion and cook the chicken for the next 15 minutes.
  • Separately, heat a small saucepan over medium heat. Add the butter and melt it.
  • Add the heavy cream and stir. Add half of the Cheddar, half of the mozzarella, and season with salt.
  • Stir continuously until the cheese melts.
  • Drain the cooked pappardelle and lay them in a baking tray. Add the cooked chicken and the heavy cream sauce and combine everything.
  • Finally, top it with the remaining Cheddar and mozzarella and a bit of parsley.
  • Bake the casserole for the next 20 minutes!
Nutrition Per Serving
582 kcal
37 g
41 g
20 g