Creamy Chicken Alfredo Bake

Ingredients

• 1 lb penne pasta
• 4 quarts water
• 1 1/2 lb boneless skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• salt and pepper, to taste
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1/3 cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley

Steps

1. 1

   1. Heat the oven to 375F and set a 9x13-inch baking dish on the counter. Bring the water to a boil in a large 6-quart pot, add a generous pinch of salt, and cook the penne for 2 minutes less than the package directions, so it is very firm. Drain well.

2. 2

   2. Cut the chicken breasts into 1-inch pieces and season with the Italian seasoning, salt and pepper. Heat the olive oil in a 12-inch skillet over medium-high heat.

3. 3

   3. Cook the chicken in the skillet for 6 to 8 minutes, stirring occasionally, until browned and cooked through to an internal temperature of 165F. Transfer to a plate.

4. 4

   4. In the same skillet over medium heat, melt the butter. Add the garlic and cook for 30 seconds, until fragrant. Whisk in the flour and cook for 1 minute.

5. 5

   5. Slowly whisk in the milk and then the heavy cream. Simmer for 4 to 5 minutes, whisking often, until the sauce thickens enough to coat the back of a spoon. Remove from the heat and stir in the Parmesan until melted. Season with salt and pepper.

6. 6

   6. In the large pot, combine the drained penne, the cooked chicken and the sauce. Stir until evenly coated, then spread in the 9x13-inch baking dish.

7. 7

   7. Top with the mozzarella. Bake uncovered at 375F for 25 minutes, until bubbling and golden in spots and the chicken registers 165F in the center.

8. 8

   8. Let the bake rest for 5 minutes so the sauce thickens, then sprinkle with the parsley and serve.