Baked Smoked Gouda Chicken Pasta
Serves: 8-10
  • 2 tbsp olive oil
  • 1 lb chicken tenderloins, cut into 1-inch pieces
  • 2 tbsp all-purpose flour, plus ¼ cup, divided
  • 1 tsp kosher salt, plus more to taste
  • ½ tsp ground black pepper, plus more to taste
  • 4 tbsp unsalted butter, plus 2 tbsp, divided
  • 4 cups milk
  • 2 tsp dijon mustard
  • 4 cups grated smoked gouda cheese
  • 1 lb pasta, cooked according to package directions.
  • 1 cup thinly sliced sundried tomatoes
  • 1 cup thinly sliced roasted red peppers
  • ¼ cup Italian seasoned breadcrumbs
  1. Heat the olive oil in a large skillet set over medium heat. In a resealable bag, toss together the chicken pieces, 2 tablespoons of flour, salt and pepper until well-coated. Add the chicken to the olive oil and cook, flipping as needed, until golden on each side, about 6-7 minutes.
  2. Melt 4 tablespoons unsalted butter in a large pot. Whisk in ¼ cup all-purpose flour until well combined. Cook for 2-3 minutes until golden. Whisk in the milk a little at a time until fully incorporated. Heat until just shy of boiling. Whisk in the mustard.¬†Whisk in the cheese until fully incorporated. It should thicken slightly.
  3. In a large mixing bowl, stir together the cooked pasta, chicken, sundried tomatoes and roasted red peppers. Pour the cheese sauce over and mix well to combine. Spread in a 9x13-inch baking dish.
  4. Melt the remaining 2 tablespoons of butter. Stir in the breadcrumbs until fully moistened. Sprinkle over the top of the pasta.
  5. Bake for 24-26 minutes until bubbly. Let cool slightly before serving.
Recipe by Maine Course at