Creamy Baked Four-Cheese Pasta with Chicken

Name: Creamy Baked Four-Cheese Pasta with Chicken
Yield: Serves 6 to 8
Ingredients: , Salt; 1 pound, penne pasta, ziti, or large shells (see note); 1 tablespoon, olive oil; 2 tablespoons, unsalted butter; 2 tablespoons, unbleached all-purpose flour; 2 , medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons); 1 1/2 cups, heavy cream; , Ground black pepper; 2 pounds, boneless, skinless chicken breasts (about 5 medium), trimmed; 4 ounces, Italian fontina cheese, shredded (about 1 cup); 3 ounces, Gorgonzola cheese, crumbled (about 3/4 cup) (see note); 2 ounces, Parmesan cheese, grated (about 1 cup); 1 ounce, Pecorino Romano, grated (about 1/2 cup); 2 tablespoons, minced fresh parsley leaves

Main Courses
Cheese
Pasta

Ultra-rich pasta al quattro formaggi bakes pasta with a variety of different Italian cheeses for the ultimate in comfort food. In this case, we wanted to find a way to incorporate chicken and make the pasta a complete one-dish meal.

SERVES 6 to 8

Why This Recipe Works

This is a members' feature.