Ingredients:
Shredded chicken breast – 2 cups
Pasta (penne, rigatoni or your favorite short pasta) – 4 cups (about 300g)
Butter – 3 tablespoons
Small onion – 1, diced
Garlic cloves – 2, minced
All-purpose flour – 2 tablespoons
Sour cream – 1/2 cup
Milk – 1 cup (I used whole)
Grated cheese (cheddar, Colby jack, Swiss or a combination) – 3 cups, I used Emmental (great for melting) and cheddar (great flavor)
Red pepper flakes – 1/2 teaspoon
Salt and pepper – to taste
Instructions:
Step 1: Cook and shred the chicken breast, if not already done. Boil the chicken in a medium to large pot filled with water until it is cooked thoroughly, around 20 minutes, depending on the amount and size of the chicken. Strain and let cool. Shred the chicken with a fork or fingers. Alternatively, use leftover chicken or roasted chicken.
Step 2: Boil water in a pot to cook the pasta. Add some salt and olive oil. Once boiling, add the pasta and cook per the package’s instructions.
Step 3: Once the pasta is thoroughly cooked, strain and cool down with cold water. Leave the pasta in the same pot and cover it in cold water to prevent it from sticking to each other while we prepare the sauce and chicken.
Step 4: Preheat the oven to 180ºC/350ºF and grease a casserole tray with olive oil. Set it aside.
Step 5: In a large pot, sauté the onion and garlic in the butter over medium-high heat. Add a splash of olive oil to prevent the butter from browning. Cook until tender, for about 3-4 minutes.
Step 6: Add flour and stir for an additional minute.
Step 7: Slowly pour the milk into the pot and whisk vigorously to prevent any lumps. Add the sour cream and continue to whisk until thick.
Step 8: Add the cheese, or cheeses, and stir until melted. Reserve some cheese to coat the top of the casserole for a gratin finish.
Step 9: Add the chicken, pasta, red pepper flakes, and salt if needed. Toss and coat the pasta and chicken evenly.
Step 10: Transfer the pasta onto the casserole dish and top with a coat of the reserved cheeses. Bake in the oven for 20-30 minutes until the cheese starts browning and bubbling.
Step 11: Allow the casserole to cool for 5 minutes before serving. Enjoy!