Summary

Ingredients

• 250 g riatoni or pasta your choice
• 400 g chicken strips
• 500 ml cooking cream
• 200 g processed cheese
• 200 g mozzarella, rated
• 1 handful cherry tomato (s)
• 4 cloves garlic
• some stalks basil

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Instructions

1. Mince or press the garlic. Cut roughly 2/3 of the basil into small pieces. Halve the cherry tomatoes.
2. Heat a pan over medium heat. Add the chicken strips and garlic, cook for 5 minutes, stirring occasionally, and season with salt and pepper. Remove the chicken to a plate. Pour the cooking cream into the same pan and bring to a simmer for 2 minutes. Stir in the processed cheese and cut basil until the cheese melts (about 2 minutes), then season with salt and pepper.
3. Preheat oven to 200°C / 400°F (with convection) or 220°C / 425°F (with conventional top/bottom heat). Grease a baking dish. Spread the rigatoni evenly on the base. Pour the sauce over the pasta until all the pasta is covered. Sprinkle roughly half of the grated mozzarella on top. Distribute the cooked chicken evenly over the mozzarella. Sprinkle the remaining mozzarella on top.
4. Arrange the halved cherry tomatoes over the top. Bake for 25 minutes until the mozzarella is golden brown.
5. Sprinkle the remaining basil over the casserole and serve.