Rating: 4 stars
21 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
bake:
25 mins
stand:
10 mins
total:
1 hr
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Grease a 2-quart casserole; set aside. Cook pasta according to package directions; drain. Return to pan.

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  • Meanwhile, in a medium saucepan, heat butter over medium heat. Add garlic; cook and stir for 30 seconds. Stir in flour, salt, and white pepper. Gradually stir in milk. Cook and stir until thickened and bubbly. Gradually add Asiago cheese, fontina cheese, and blue cheese, stirring until melted. Stir in chicken. Stir chicken mixture into cooked pasta.

  • Transfer mixture to the prepared casserole. In a small bowl, combine panko and truffle oil; sprinkle over pasta mixture. Bake, uncovered, about 25 minutes or until mixture is heated through and crumbs are lightly browned. Let stand for 10 minutes before serving.

Nutrition Facts

753 calories; fat 39g; cholesterol 141mg; saturated fat 22g; carbohydrates 56g; mono fat 7g; poly fat 2g; insoluble fiber 2g; sugars 9g; protein 43g; vitamin a 728.9IU; vitamin c 0.6mg; thiamin 0.5mg; riboflavin 0.6mg; niacin equivalents 7.5mg; vitamin b6 0.4mg; folate 133.1mcg; vitamin b12 1.3mcg; sodium 953mg; potassium 401mg; calcium 666.4mg; iron 2.5mg.
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