# Ingredient List:
→ Pasta
01 - 14 oz penne pasta
→ Chicken
02 - 1.1 lbs boneless, skinless chicken breast, diced
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
→ Alfredo Sauce
06 - 2 tbsp unsalted butter
07 - 3 cloves garlic, minced
08 - 2 tbsp all-purpose flour
09 - 2 cups whole milk
10 - 1/2 cup heavy cream
11 - 3/4 cup grated Parmesan cheese
12 - 1/2 tsp salt
13 - 1/4 tsp ground nutmeg (optional)
→ Cheese Topping
14 - 1 1/2 cups shredded mozzarella cheese
15 - 1/4 cup grated Parmesan cheese
16 - 2 tbsp chopped fresh parsley (for garnish)
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Cook penne in salted boiling water until al dente according to package directions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and cook until golden and cooked through, about 5 to 7 minutes. Remove from heat.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in flour and cook, stirring constantly, for 1 minute.
05 - Gradually whisk in whole milk and heavy cream. Simmer, whisking continuously, until sauce thickens slightly, about 3 to 4 minutes.
06 - Stir in grated Parmesan, salt, and nutmeg until smooth and cheese is melted. Remove from heat.
07 - In a large mixing bowl, combine cooked pasta, chicken, and Alfredo sauce. Mix thoroughly to coat evenly.
08 - Transfer mixture to prepared baking dish. Evenly sprinkle shredded mozzarella and additional grated Parmesan over the top.
09 - Bake uncovered for 20 to 25 minutes until cheese is melted, bubbly, and golden brown.
10 - Allow to rest for 5 minutes before garnishing with chopped fresh parsley and serving.
