Ingredients
8 oz fusilli or rotini noodles, cooked and cooled
12 oz mozzarella cheese, grated and divided
1 tbsp unsalted butter
8 oz cream cheese, at room temperature
2 cloves garlic, minced
Salt and ground black pepper , to taste
2 cups milk
2 tbsp parmesan cheese, grated or powdered, divided
2 tbsp pesto sauce
2 cups chicken breast, cooked and cubed
2 tbsp basil, chopped
Preparation
Start by preheating the oven to 375 degrees F and by greasing your preferred baking dish.
In a medium saucepan, melt butter on medium-low heat.
Sauté garlic until translucent.
Add in milk and briefly simmer.
Add both cream cheese and ½ of the mozzarella cheese. Mix until smooth and melted.
Add both cooked chicken and pesto. Mix until evenly incorporated.
Season to taste with salt and ground black pepper. Adjust accordingly.
Pour and spread ⅓ of the sauce contents into the baking dish and add half of the noodles on top.
Add ¼ of the remaining mozzarella and a little parmesan cheese.
Repeat the layering process until the top layer, which should be the last of the sauce.
Top with more mozzarella and parmesan.
Bake 20 to 30 minutes, or until top turns golden brown.
Serve hot and garnish with chopped basil.
