# 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
# How To Make:
01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish.
02 - Boil salted water and cook penne according to package directions until al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium. Add diced chicken, season with salt and pepper, and cook 5–7 minutes until golden and cooked through. Remove from heat.
04 - In the same skillet, melt butter over medium heat. Add minced garlic; cook for 1 minute until fragrant. Stir in flour and cook 1 minute, stirring constantly.
05 - Gradually whisk in milk and heavy cream. Simmer and whisk until slightly thickened, about 3–4 minutes.
06 - Add Parmesan cheese, salt, and nutmeg. Stir until smooth and cheese is melted. Remove from heat.
07 - Mix the cooked pasta, chicken, and Alfredo sauce in a large bowl until evenly coated.
08 - Transfer mixture into prepared baking dish. Top with shredded mozzarella and remaining Parmesan cheese.
09 - Bake for 20–25 minutes until cheese is melted, bubbly, and golden brown.
10 - Let rest 5 minutes. Garnish with chopped parsley before serving.
