# What You 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 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 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)
# Steps:
01 - Preheat oven to 400°F. Lightly grease a 9x13 inch baking dish.
02 - Cook pasta in a large pot of salted boiling water until just al dente. Drain and set aside.
03 - Season diced chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden and cooked through, about 5-6 minutes. Transfer to a plate.
04 - Melt butter in the same skillet over medium heat. Add garlic and sauté for 1 minute until fragrant. Sprinkle in flour and cook, stirring constantly, for 1 minute.
05 - Gradually whisk in whole milk and heavy cream, stirring to remove lumps. Cook for 3-4 minutes until slightly thickened.
06 - Stir in Parmesan cheese, Italian seasoning, nutmeg, salt, and black pepper. Continue cooking until sauce is smooth and coats the back of a spoon.
07 - Add cooked pasta and chicken to the sauce and mix until evenly combined.
08 - Transfer mixture to the prepared baking dish. Evenly sprinkle mozzarella and additional Parmesan over the top.
09 - Bake for 20-25 minutes, or until cheese is melted and golden brown.
10 - Cool for 5 minutes before serving. Garnish with chopped parsley, if desired.
