Four Cheese Chicken Pasta Bake


1lb of Fusilli Bucati Corti pasta or any noodle would really work, even fettuccine, boiled to al dente and drained

9 tablespoons butter

4 ½ tablespoons flour

1 can (14.5 ounces) chicken broth

½ cup half-and-half

1 cup + 2 tablespoons grated Parmigiano-Reggiano

1 cup + 2 tablespoons grated Gouda cheese

1 cup + 2 tablespoons grated sharp white cheddar cheese

6 ounces of mascarpone cheese

10 ounces of cooked chicken breast, sliced or cubed, I like grilled chicken

3 tablespoons grated Parmesan cheese for topping


Heat oven to 350. Spray baking dish, square 9×9 or oval dish, with cooking spray. Cook pasta as directed and drain.

Melt butter in a saucepan over medium heat. Stir in flour. Gradually stir in broth. Heat to boiling, stirring constantly; reduce heat to low. Stir in mascarpone, white cheddar cheese, Gouda, parmesan and half-and-half. Allow all cheese to melt and meld together while continuously stirring. Once completely mixed together and cheese is melted, stir in chicken.

Add pasta to chicken mixture; toss gently to mix well. Spoon into baking dish. Sprinkle with cheese. Bake uncovered about 15-25 minutes or until hot in the center.

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