Baked Pasta with Chicken & Shrimp

5 from 1 vote

Baked Pasta with Chicken & Shrimp

Course: Dinner, Main Course

Cuisine: Italian

Prep Time: 20

Cook Time: 22

Total Time: 42

Servings:

Baked pasta with chicken and shrimp is not only a delicious and hearty meal, but it's also incredibly convenient. This dish can easily be frozen and reheated for those times when you need a quick and satisfying meal. It's the perfect solution for those unexpected drop-in visits from family and friends, or when you're simply looking for a quick and easy dinner. The combination of chicken, shrimp, and pasta makes for a complete and satisfying meal that's sure to please everyone. And the fact that it can be made ahead of time and stored in the freezer means that you always have a meal ready to go, no matter how busy your schedule. ."This dish is always a hit with my family and friends."

Ingredients

3 tablespoon butter
½ teaspoon salt
2 tablespoon garlic minced
¼ teaspoon cayenne pepper ground
3 tablespoon Marsala or white wine (optional)
1 lb. penne pasta , rigate
3 slices bacon smoky , finely
1 cup half-and-half
1½ cups milk
3 chicken breast fillets skinless boneless
½ cup chicken broth
1 cup Parmesan cheese grated
12 medium s shrimp medium peeled and de-veined
1½ tablespoons cornstarch
1 tablespoon Dijon mustard
3 tablespoon Parmesan cheese grated
2 teaspoon rosemary minced, fresh
1½ teaspoons paprika
½ teaspoon thyme minced, fresh

Instructions

Preheat oven to 500°. Prepare sauce by melting butter over medium low heat in medium saucepan. Add garlic and sweat it for about 5 minutes, making sure the garlic doesn't brown. Add the wine and cook for another 5 minutes. Add the half-and-half, milk, chicken broth, 1 cup Parmesan cheese, cornstarch, Dijon mustard, rosemary, thyme, salt, and cayenne pepper; whisk until smooth. Bring mixture to a simmer; simmer for 10 minutes or until thick. Remove sauce from heat; cover and set aside. Cook the pasta following directions on the package until it is “al dente”--tender, but not mushy. Drain pasta and set aside. In a large skillet, cook the bacon until crispy; remove from pan. Cook the chicken breasts in the bacon drippings; remove from pan and cut into bite-size pieces. Cook raw shrimp in same pan or gently warm cooked shrimp. Build the dish in the following manner (you can use one large shallow casserole dish or individual serving dishes): In the dish, place the pasta, chicken, bacon, shrimp and cover with sauce; toss to coat. Mix 3 tablespoons Parmesan cheese and paprika; sprinkle over the top. Bake in preheated oven for 10 to 12 minutes or until bubbly with a browned top.
Preheat oven to 500°.
Prepare sauce by melting butter over medium low heat in medium saucepan.
Add garlic and sweat it for about 5 minutes, making sure the garlic doesn't brown.
Add the wine and cook for another 5 minutes.
Add the half-and-half, milk, chicken broth, 1 cup Parmesan cheese, cornstarch, Dijon mustard, rosemary, thyme, salt, and cayenne pepper; whisk until smooth.
Bring mixture to a simmer; simmer for 10 minutes or until thick.
Remove sauce from heat; cover and set aside.
Cook the pasta following directions on the package until it is “al dente”--tender, but not mushy.
Drain pasta and set aside.
In a large skillet, cook the bacon until crispy; remove from pan.
Cook the chicken breasts in the bacon drippings; remove from pan and cut into bite-size pieces.
Cook raw shrimp in same pan or gently warm cooked shrimp.

Build the dish in the following manner

You can use one large shallow casserole dish or individual serving dishes: In the dish, place the pasta, chicken, bacon, shrimp and cover with sauce; toss to coat.
Mix 3 tablespoons Parmesan cheese and paprika; sprinkle over the top.
Bake in preheated oven for 10 to 12 minutes or until bubbly with a browned top.

Notes

We often make extras of these, building individual casserole dishes. Then freezing for later use. We use gallon size plastic ziplocks.

Nutrition - See Recipe Post for Nutrition Disclaimer