This cheesy delight is something my entire family claps for!

Fontina Chicken & Pasta Bake is a comforting and delicious dish that's perfect for family dinners or gatherings with friends. Its rich and creamy cheese sauce, tender chicken, and perfectly cooked pasta make it a hit with both kids and adults. This recipe brings an Italian flair to your kitchen, and it’s an excellent way to get the whole family around the table enjoying a hearty meal together.

This warm, cheesy bake pairs wonderfully with a crisp green salad dressed with a light vinaigrette to balance the richness of the dish. You can also serve it with some garlic bread for an extra touch of comfort and to help soak up all that delicious sauce. For a bit of color and added nutrients, consider steamed broccoli or roasted Brussels sprouts on the side.

Servings: 6

2 cups uncooked penne pasta
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon Italian seasoning
2 cups baby spinach
1 cup cherry tomatoes, halved
2 cups shredded Fontina cheese
1 cup grated Parmesan cheese
1 cup heavy cream
1 cup milk
2 tablespoons all-purpose flour
2 tablespoons butter

1. Preheat your oven to 375°F (190°C). Cook the penne pasta according to the package instructions, then drain and set aside.

2. In a large skillet, heat the olive oil over medium-high heat. Season the chicken pieces with salt, pepper, garlic powder, and Italian seasoning. Cook the chicken in the skillet until browned and cooked through, about 7-10 minutes.

3. Add the baby spinach and cherry tomatoes to the skillet with the chicken. Cook until the spinach is wilted and the tomatoes are slightly softened, about 3 minutes. Remove from heat.

4. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until lightly browned. Gradually add the milk and heavy cream, whisking constantly until the mixture thickens and starts to bubble.

5. Reduce the heat to low and stir in 1 1/2 cups of Fontina cheese and 1/2 cup of Parmesan cheese until melted and smooth.

6. Combine the cooked pasta, chicken and vegetable mixture, and cheese sauce in a large mixing bowl. Stir until everything is evenly coated.

7. Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle the remaining Fontina and Parmesan cheeses on top.

8. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.

9. Let the bake cool for a few minutes before serving. Enjoy your hearty and delicious Fontina Chicken & Pasta Bake!

If you're catering to picky eaters, you can leave out the spinach and tomatoes, or substitute them with vegetables your family loves, like broccoli or bell peppers. For a lighter version, you can use half-and-half instead of heavy cream and reduce the amount of cheese slightly. Also, if you prefer a different type of cheese, mozzarella or Gruyère would make delicious alternatives to Fontina.