Creamy Chicken Pasta Bake

Instructions

Preheat the oven to 375°F and grease a 2-quart casserole dish with butter or olive oil. Bring a large pot of salted water to a boil. Add the fettuccine and cook until just before al dente, about 7 minutes. Drain.

For the chicken:

1. Add 3 tablespoons of olive oil to a large skillet, then warm it over medium-high heat. Meanwhile, pat the chicken dry, and then sprinkle the thighs on both sides with salt, pepper and garlic powder.
2. Place the thighs into the hot skillet and let them cook for 5 minutes.
3. Flip the thighs, and continue cooking them for another 4 minutes. Remove them to a plate to rest.
4. Pour the remaining oil and bits into a medium sauce pot.
5. Slice the chicken into bite sized pieces.

For the sauce:

1. Add 1/4 cup of olive oil to the medium sauce pot (with the leftover bits from the chicken), and warm it over medium heat.
2. Add the onion, salt, pepper, garlic pepper, and dried parsley, and continue cooking until the onion starts to become translucent.
3. Add the garlic, give a stir, and cook for one minute longer, then increase the heat to medium-high.
4. Sprinkle 1/4 cup flour over the onion mixture, and then whisk it until turns into creamy paste.
5. Let it cook for a minute, then pour the chicken stock and milk into the sauce pan all at once.
6. Whisk the sauce off and on until it starts to thicken and come to a boil, about 5 minutes. Reduce the heat to low.

To make the casserole:

1. Add the cooked pasta to the thickened sauce, making sure it's coated completely.
2. Toss in the chicken pieces.
3. Pour the pasta mixture into the prepared casserole dish, and then top with the shredded cheese.
4. Bake it uncovered for 20 minutes, until the cheese is melty and the the edges are bubbly.