# What You 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
# Directions:
01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Bring a large pot of salted water to a boil. Cook penne pasta according to package directions until al dente, approximately 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 black pepper. Cook until golden brown and cooked through, 5-7 minutes. Transfer to a plate.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Whisk in flour and cook for 1 minute, stirring constantly to form a roux.
05 - Gradually pour in whole milk and heavy cream while whisking continuously. Bring to a gentle simmer and cook for 3-4 minutes until sauce thickens slightly.
06 - Remove from heat. Stir in grated Parmesan cheese, remaining salt, and nutmeg until cheese is completely melted and sauce is smooth.
07 - In a large mixing bowl, add cooked pasta, cooked chicken, and Alfredo sauce. Toss thoroughly until pasta and chicken are evenly coated.
08 - Transfer mixture to the prepared baking dish. Spread evenly. Sprinkle shredded mozzarella and additional Parmesan cheese over the top in a uniform layer.
09 - Bake for 20-25 minutes until cheese is fully melted, bubbly, and golden brown spots appear on top.
10 - Remove from oven and let rest for 5 minutes before serving. Sprinkle with fresh chopped parsley as a finishing garnish.
