500gPastabowties, penne, rigatoni, medium shells cooked, strained, and 1 cup of pasta water reserved
1medium Red Oniondiced
Salt & Pepperto taste
Pinchof Red Pepper Flakes
1cupReserved Pasta Water
Preheat oven to 375°F
In a large deep skillet over medium heat melt the butter. Sauté the red onions and garlic until they are fragrant, and the onions just begin to soften, about 2-3 minutes.
Keep over medium heat and sprinkle the flour over top of the onions and garlic. Stir until lumps form, this is called a Roux. Continue to cook for 30 seconds. Whisking consistently pour in the chicken stock into the roux and continue to whisk the sauce until all the lumps have incorporated and the sauce has thickened.
Remove from heat and stir in the parmesan cheese, salt, pepper, and heavy cream. If the sauce is still too thick and you would like to thin it out, add some of the reserved pasta water (see above). Add the pasta water in small portions and stir well to reach the desired consistency. * I use about ½-¾ cup of the reserved pasta water*
In a large casserole dish add the cooked noodles and cooked chicken. Stir to combine. Pour the Basil Pesto over top of the noodles and chicken, and roughly stir to just incorporate. Next pour all the prepared sauce over top of the noodles and top with shredded cheddar cheese.
Bake in preheated oven for 45 minutes until bubbly and the cheese is melted.
Whipped It Up - https://whippeditup.com/basil-pesto-and-chicken-baked-pasta/