# What you'll need:
→ Pasta
01 - 14 oz penne or rigatoni
→ Chicken
02 - 1.1 lb boneless, skinless chicken breast, diced
03 - 1 tsp salt
04 - 0.5 tsp black pepper
05 - 1 tbsp olive oil
→ Alfredo Sauce
06 - 3 tbsp unsalted butter
07 - 3 cloves garlic, minced
08 - 3 tbsp all-purpose flour
09 - 2.5 cups whole milk
10 - 0.5 cup heavy cream
11 - 1 cup freshly grated Parmesan cheese
12 - 0.5 tsp Italian seasoning
13 - 0.25 tsp ground nutmeg
14 - Salt and black pepper, to taste
→ Cheese Topping
15 - 1.5 cups shredded mozzarella cheese
16 - 0.25 cup grated Parmesan cheese
17 - 2 tbsp chopped fresh parsley (optional)
# Method:
01 - Preheat oven to 400°F. Lightly grease a 9x13 inch baking dish.
02 - Boil pasta in a large pot of salted water until just al dente. Drain and set aside.
03 - Season diced chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden and cooked through, about 5 to 6 minutes. Remove from skillet and set aside.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in flour and cook constantly for 1 minute.
05 - Gradually whisk in whole milk and heavy cream, stirring to eliminate lumps. Cook for 3 to 4 minutes until sauce thickens slightly.
06 - Add grated Parmesan, Italian seasoning, nutmeg, salt, and pepper. Stir until smooth and sauce coats the back of a spoon.
07 - Fold cooked pasta and chicken into the Alfredo sauce, mixing gently until evenly coated.
08 - Transfer mixture to prepared baking dish and sprinkle mozzarella and additional Parmesan evenly over the top.
09 - Bake for 20 to 25 minutes until cheese is melted and golden brown.
10 - Allow to cool for 5 minutes. Garnish with chopped fresh parsley if desired before serving.
