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16 ounces (1 box) pasta of your choice

4 tablespoons butter

4 garlic cloves, finely minced

½ tablespoon dried basil

8 ounces cream cheese, softened and cut into small cubes

8 ounces sun-dried tomatoes, rinsed, drained, and chopped

2 cups milk

8 ounces parmesan cheese, grated

½ teaspoon ground black pepper

½ teaspoon salt, more to taste if needed

1 lb chicken, cooked and cubed

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Directions:

Cut the chicken into cubes and cook in a skillet until it reaches 165 degrees. Set aside to cool. You could also use ½ of a rotisserie chicken, shredded.

Cook the pasta according to box directions and drain. Set aside.

Combine the butter, milk, cream cheese, parmesan, garlic, and spices in a small saucepan. Heat until the cheeses are melted and you have a smooth sauce.

Split the noodles and chicken into two 9×9 foil pans. Add half of the sun-dried tomatoes to each pan. Pour half of the sauce into each dish and stir to combine.

Top with a little more parmesan cheese and let everything cool for a few minutes. Top with foil and freeze.

To cook from frozen, place in a 350-degree oven and bake for 40-50 minutes until heated through. If it’s thawed, cook at 350 degrees for 30 minutes.

Note:

This one makes two 9×9 meals and you can bake them from frozen, no thawing required. Since it makes two, you could easily serve one tonight and then freeze the other to have at a later time.