# What You'll Need:
→ 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)
# How-To Steps:
01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish.
02 - Boil penne pasta in salted water until al dente according to package directions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Season diced chicken with salt and pepper, cook until golden and fully cooked, about 5 to 7 minutes. Remove from heat.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Whisk in flour and cook for another minute, stirring constantly.
05 - Slowly whisk in whole milk and heavy cream. Bring to a simmer, whisking continuously until sauce thickens, about 3 to 4 minutes.
06 - Stir in Parmesan, salt, and nutmeg until cheese melts and sauce is smooth. Remove from heat.
07 - In a large bowl, mix cooked pasta, sautéed chicken, and Alfredo sauce until evenly coated.
08 - Transfer mixture into the prepared baking dish. Evenly sprinkle mozzarella and additional Parmesan cheese on top.
09 - Bake in preheated oven for 20 to 25 minutes until cheese is melted, bubbly, and golden.
10 - Allow casserole to rest for 5 minutes before serving. Garnish with chopped fresh parsley.
