Baked Pasta with Chicken Parmesan

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1 1⁄2 hours 8 Servings Print RecipeEmail Recipe


2tablespoonolive oil
7tablespoonunsalted butter
1⁄2poundmushrooms (medium – halved, stemmed, coarsely chopped)
7ounceroasted red peppers (drained and chopped)
3⁄4cuponion salt (finely chopped)
1⁄2cupcarrots (finely chopped)
1⁄3cupcelery (finely chopped)
1 1⁄4teaspoon (metric)garlic (minced)
1⁄2teaspoondried rosemary (crumbled)
3cupchicken (cooked and minced)
1cupdry white wine
  ground black pepper
1cupchicken stock (or broth)
1⁄2cupdry sherry
1⁄2poundtrenette (or other narrow noodles)
6tablespoonall-purpose flour
1 1⁄2cupparmesan cheese (freshly grated)
2ounceprosciutto (shredded)
1⁄2poundmozzarella cheese (shredded (about 1 cup))


Heat 1 tablespoon of oil and 1 tablespoon of the butter in large skillet over medium heat. When foam subsides, add mushrooms and sauté until lightly browned, about 2 minutes. Remove from pan with slotted spoon to bowl. Add peppers to bowl; toss until mixed. Reserve.

Heat remaining 1 tablespoon oil and 1 tablespoon of the butter in same skillet over medium heat. When foam subsides, add onion, carrot, celery, and garlic; sauté vegetables until softened and beginning to brown, about 10 minutes. Add rosemary; cook 30 seconds. Add chicken; sauté until heated through, about 5 minutes. And 1/2 cup of the white wine; increase temperature to medium-high and cook until wine evaporates, about 2 minutes. Season with 1 teaspoon of the salt and pepper to taste. Remove from heat; reserve.

Combine stock, sherry, and remaining 1/2 cup white wine in small noncorrosive saucepan over medium-high heat; heat to boiling and cook until reduced to 1 1/2 cups, 6 to 7 minutes.

Meanwhile, heat large saucepan of salted water to boiling; add pasta. Cook 4 to 5 minutes. Drain in colander; rinse under cold running water. Let stand, covered with dampened towel, until ready to use.

To prepare sauce, melt remaining 5 tablespoons butter in medium saucepan over medium heat. When foam subsides, stir in flour; cook, stirring constantly, over medium-low heat 3 minutes. Raise heat to medium; slowly add milk, whisking constantly until mixture boils. Reduce heat to low; simmer, stirring frequently, until thick and smooth, about 5 minutes. Remove from heat; stir in stock wine mixture, half cup of Parmesan cheese, remaining 1 teaspoon salt, and pepper to taste.

Heat oven to 400°.

Spread a few spoonfuls of sauce on bottom of 11 x 7" baking dish. Arrange one third of the noodles on top of sauce. In successive layers, add half the chicken mixture, half the mushroom-pepper mixture, half the shredded prosciutto, 1 cup of the sauce, 1/2 cup of the Parmesan, and 1/3 cup of the mozzarella. Repeat with half the remaining noodles, remaining chicken mixture, remaining mushroom-pepper mixture, remaining prosciutto, 1 cup sauce, 1/2 cup Parmesan, and 1/3 cup mozzarella. End with layer of remaining noodles topped the remaining sauce, Parmesan, and mozzarella. Bake until ingredients are bubbling and top is lightly browned, about 30 minutes. Let stand 15 minutes before serving.

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