A squeeze of lemon juice and a handful of fresh herbs keep the flavors balanced.
And because it finishes under the broiler, the dish is easy enough for even the busiest of weeknights.
Have a party coming up?
Photo: Greg DuPree
It could also work well for aneasy Easter dinner.
Preheat broiler to LOW.
Lightly coat a 9-x 13-inch baking dish with cooking spray.
Cook pasta according to package directions.
Drain, reserving 1/2 cup cooking water.
Melt butter in a large skillet over medium-low.
Add flour and cook, whisking constantly, until bubbling, about 2 minutes.
Increase heat to medium; slowly whisk in milk.
Cook, stirring occasionally with a wooden spoon, until sauce thickens, 5 to 6 minutes.
Add cheese and salt and cook, whisking constantly, until smooth, about 2 minutes.
Remove mixture from heat.
Stir in chicken, basil, parsley, chives, lemon juice, and cooked pasta.
Stir in reserved cooking water as needed to create a creamy sauce.
Spoon mixture into prepared baking dish.
Transfer to oven and broil until warmed through, about 4 minutes.
Garnish with additional basil, parsley, and chives.
