🍽️ Ingredients:

For the French Onion Base:

  • 2 tbsp butter
  • 2 large onions, thinly sliced
  • 1 tsp sugar (to caramelize quicker, optional)
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic, minced
  • ½ cup beef broth
  • 1 tsp Worcestershire sauce

For the Pasta Bake:

  • 2 cups cooked shredded chicken (I use rotisserie chicken, or even leftover chicken works great)
  • 3 cups cooked pasta (penne, rigatoni or rotini)
  • 1 c heavy cream (or half & half for a lighter version)
  • 1 c. shredded mozzarella cheese
  • ½ cup shredded Gruyère or Swiss cheese (to evoke French onion flavor)
  • ½ cup Parmesan cheese, grated
  • 1 tsp Italian seasoning
  • ½ tsp crushed red pepper flakes (optional, for a bit o’ heat)
  • ½ cup fried onions, crisply (for topping)

Instructions:

  1. Caramelize the onions:
  2. In a large skillet, melt butter over medium heat. Add sliced onions, sugar, salt and pepper.
  3. Stir occasionally and cook for 20-25 minutes, until golden brown and caramelized.
  4. Stir in garlic, cook 1 more minute. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits. Cook until slightly reduced. Set aside.
  5. Prepare the sauce:
  6. InstructionsWatch the video for how to make Chicken Bouillabaisse. Preheat the oven to 375F (190C).
  7. Pour in heavy cream, Italian seasoning, and red pepper flakes, straight into the same skillet. Stir well.
  8. Add shredded chicken, caramelized onions and cooked pasta.
  9. Assemble the bake:
  10. Pour the mixture into a greased baking dish.
  11. Top with mozzarella, Gruyère, and Parmesan cheese.
  12. Bake & finish:
  13. Bake until bubbly and golden, 15 to 20 minutes.
  14. Take it out of the oven and add crispy fried onions on top. Bake for another 5 minutes.
  15. Serve & enjoy!

  • Allow to cool a bit before serving. Goes well with a side salad or garlic bread.
  • Would you like any changes — perhaps making it lighter or putting in mushrooms? 😊