# 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
# How-To Steps:
01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Boil penne pasta in salted water until al dente according to package directions. Drain thoroughly and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add diced chicken, season with 1/2 tsp salt and 1/4 tsp pepper, and cook 5-7 minutes until golden brown and cooked through. Remove from skillet.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté 1 minute until fragrant. Whisk in flour and cook 1 minute, stirring constantly to form a roux.
05 - Gradually whisk in whole milk and heavy cream. Bring to a gentle simmer, whisking continuously for 3-4 minutes until sauce thickens slightly.
06 - Stir in grated Parmesan cheese, 1/2 tsp salt, and nutmeg. Continue stirring until cheese melts completely and sauce becomes smooth and creamy. Remove from heat.
07 - In a large mixing bowl, combine cooked pasta, seasoned chicken, and Alfredo sauce. Mix thoroughly until all components are evenly coated.
08 - Transfer pasta mixture to prepared baking dish, spreading evenly. Top with shredded mozzarella and remaining Parmesan cheese in a uniform layer.
09 - Bake 20-25 minutes until cheese is completely melted, bubbly, and beginning to turn golden brown on top.
10 - Allow casserole to rest 5 minutes before serving to set. Sprinkle with chopped fresh parsley as garnish.
