Chicken and whole wheat shells covered in a creamy cheese sauce and baked until bubbly.
1/2 pound whole wheat shells
1 1/2 cups cooked shredded chicken
1 tablespoon olive oil
1/2 yellow onion, small dice
1 cup heavy cream
4 ounces Fontina, shredded
2 ounces Parmesan, shredded
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
Heat oven to 400°F. Butter a shallow 2-quart baking dish. Bring a large pot of heavily salted water to a boil over high heat. Add pasta and cook 3 minutest short of al dente, drain pasta and place in baking dish along with chicken.
Heat oil in a medium saucepan over medium-high heat. Once shimmering, add onion and cook until translucent. Lower heat to medium-low and add cream. Bring to a simmer, then add remaining ingredients and stir until cheese is melted. Pour mixture over pasta and toss until evenly coated.
Bake, uncovered, until top is golden and bubbling, about 25 minutes.