Ingredients
- Spaghetti – 12 oz
- Camembert Cheese Wheels – 3 small (about 125g each)
- chicken- 6 oz, diced
- Heavy Cream – 1/2 cup
- Garlic Cloves – 2, minced
- Fresh Parsley – 2 tablespoons, chopped
- Olive Oil – 1 tablespoon
- Salt and Black Pepper – to taste
Instructions
- Preheat oven to 375°F and lightly grease a baking dish with olive oil.
- Boil spaghetti in salted water until just shy of al dente. Drain and set aside.
- In a pan, heat olive oil and cook chicken until crispy. Add garlic and sauté for one minute.
- In the baking dish, toss cooked pasta with pancetta and garlic mixture and heavy cream. Season with salt and pepper.
- Nestle Camembert wheels evenly on top of the pasta and score the top of each wheel.
- Bake for 15-20 minutes until cheese is melted and bubbly.
- Sprinkle with fresh parsley and serve immediately.
Notes
- Score the Camembert tops to ensure even melting.
- Use pasta slightly under al dente as it finishes cooking in the oven.
- Leftovers keep well in the fridge for up to 3 days and can be reheated.
- Add extra cream for a looser, saucier pasta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-Italian Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 660
- Sugar: 2g
- Sodium: 520mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg
Keywords: Camembert pasta, baked pasta, cheesy pasta, chicken pasta, comfort food, easy dinner