Ingredients:
12 oz penne pasta
2 cups cooked chicken, shredded or diced
2 cups heavy cream
1 cup chicken broth
1 cup grated Parmesan cheese
1 cup mozzarella cheese, shredded
4 cloves garlic, minced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
Sprinkle the flour over the garlic and butter, stirring constantly to form a roux. Cook for 1-2 minutes until slightly browned.
Slowly whisk in the chicken broth and heavy cream, ensuring no lumps form. Continue to cook until the sauce thickens, about 5-7 minutes.
Stir in the Parmesan cheese, Italian seasoning, salt, and pepper. Cook until the cheese is melted and the sauce is smooth.
Add the cooked pasta and chicken to the sauce, stirring to coat everything evenly.
Transfer the mixture to the prepared baking dish and sprinkle the shredded mozzarella cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
Garnish with fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 560 kcal | Servings: 6 servings
