# What You’ll Need:
→ Pasta
01 - 14 oz penne or rigatoni
→ Chicken
02 - 1.1 lb boneless, skinless chicken breast, diced
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1 tablespoon olive oil
→ Alfredo Sauce
06 - 3 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - 3 tablespoons all-purpose flour
09 - 2 1/2 cups whole milk
10 - 1/2 cup heavy cream
11 - 1 cup freshly grated Parmesan cheese
12 - 1/2 teaspoon Italian seasoning
13 - 1/4 teaspoon ground nutmeg
14 - Salt and black pepper, to taste
→ Cheese Topping
15 - 1 1/2 cups shredded mozzarella cheese
16 - 1/4 cup grated Parmesan cheese
17 - 2 tablespoons chopped fresh parsley (optional)
# How-To Steps:
01 - Preheat oven to 400°F. Lightly grease a 9x13 inch baking dish.
02 - Boil pasta in a large pot of salted 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 for 5 to 6 minutes until golden and cooked through. Remove from skillet.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in flour and cook, stirring constantly, for 1 minute.
05 - Gradually whisk in milk and heavy cream, stirring to prevent lumps. Cook for 3 to 4 minutes until sauce thickens slightly.
06 - Add grated Parmesan, Italian seasoning, nutmeg, salt, and pepper. Cook until sauce is smooth and coats the back of a spoon.
07 - Add cooked pasta and chicken to the Alfredo sauce, stirring until evenly incorporated.
08 - Transfer mixture into prepared baking dish. Evenly sprinkle mozzarella and Parmesan cheese over the top.
09 - Bake for 20 to 25 minutes until cheese is melted and golden brown.
10 - Let the dish rest for 5 minutes before serving. Garnish with chopped parsley if desired.
