# 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 - ½ tsp ground 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 - 2½ cups whole milk
10 - ½ cup heavy cream
11 - 1 cup freshly grated Parmesan cheese
12 - ½ tsp Italian seasoning
13 - ¼ tsp ground nutmeg
14 - Salt and ground black pepper, to taste
→ Cheese Topping
15 - 1½ cups shredded mozzarella cheese
16 - ¼ cup grated Parmesan cheese
17 - 2 tbsp chopped fresh parsley (optional)
# Directions:
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 black 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 - Melt butter in the same skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in flour and cook, stirring constantly, for 1 minute.
05 - Gradually whisk in whole milk and heavy cream, stirring continuously to avoid lumps. Cook for 3 to 4 minutes until the sauce slightly thickens.
06 - Stir in grated Parmesan cheese, Italian seasoning, ground nutmeg, salt, and pepper. Continue to cook until sauce is smooth and coats the back of a spoon.
07 - Add cooked pasta and chicken to the sauce and mix until evenly coated.
08 - Transfer mixture to the prepared baking dish. Evenly sprinkle shredded mozzarella and additional Parmesan cheese over the top.
09 - Bake for 20 to 25 minutes until the cheese is melted and golden brown.
10 - Allow to cool for 5 minutes before serving. Garnish with chopped fresh parsley, if desired.
