Ingredients
Scale
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- 12 ounces penne pasta, cooked al dente
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- 3 cups diced cooked chicken (rotisserie chicken works great!)
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- 3 tablespoons butter
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- 2 tablespoons flour
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- 1 teaspoon minced garlic
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- 2 cups whole milk
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- 1 cup heavy cream
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- 3/4 cup grated Parmesan cheese
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- 2 cups shredded mozzarella cheese, divided
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- Salt and pepper, to taste
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- Cooking spray
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- 1 tablespoon chopped parsley, for garnish
Instructions
- Preheat the Oven: Set your oven to 375°F and coat a 3-quart baking dish with cooking spray.
- Make the Sauce: In a large pan, melt the butter over medium heat. Add the garlic and cook for 30 seconds. Whisk in the flour and cook for 1 minute. Gradually pour in the milk and cream, whisking constantly until the sauce thickens. Stir in the Parmesan and 1/2 cup of mozzarella until melted. Season with salt and pepper.
- Combine Pasta and Chicken: In a large bowl, toss the cooked penne and diced chicken with the Alfredo sauce until evenly coated.
- Assemble and Bake: Transfer the mixture to the prepared baking dish. Top with the remaining mozzarella cheese.
- Bake: Bake uncovered for 20 minutes, or until the cheese is bubbly and lightly browned.
- Garnish and Serve: Sprinkle with chopped parsley and serve hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes