# 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
→ 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 Prepare:
01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Cook penne pasta according to package directions until al dente, typically 8-10 minutes. Drain thoroughly and set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Season diced chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add to skillet and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove from pan and set aside.
04 - In the same skillet, reduce heat to medium. Melt butter, then add minced garlic and sauté for 1 minute until fragrant. Sprinkle in flour and cook, whisking constantly, for 1 minute to form a roux.
05 - Slowly whisk in whole milk and heavy cream, ensuring no lumps form. Bring mixture to a gentle simmer over medium heat, whisking frequently for 3-4 minutes until sauce thickens enough to coat the back of a spoon.
06 - Remove skillet from heat. Stir in grated Parmesan cheese, remaining salt, and ground nutmeg until cheese is completely melted and sauce is smooth and velvety.
07 - In a large mixing bowl, add cooked pasta, seasoned chicken, and Alfredo sauce. Toss thoroughly until every piece of pasta is evenly coated with sauce.
08 - Transfer the pasta mixture to the prepared baking dish, spreading evenly. Sprinkle shredded mozzarella and additional Parmesan cheese across the surface in a uniform layer.
09 - Bake for 20-25 minutes until cheese is fully melted, bubbly, and develops golden-brown spots on top. The edges should be slightly crispy.
10 - Remove from oven and let casserole rest for 5 minutes to set. Garnish with chopped fresh parsley before serving hot.
