# What You Need:
→ Pasta
01 - 14 ounces penne or rigatoni
→ Chicken
02 - 1.1 pounds boneless, skinless chicken breast, diced
03 - 1 teaspoon salt
04 - ½ 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 - 2½ cups whole milk
10 - ½ cup heavy cream
11 - 1 cup freshly grated Parmesan cheese
12 - ½ teaspoon Italian seasoning
13 - ¼ teaspoon ground nutmeg
14 - Salt and black pepper, to taste
→ Cheese Topping
15 - 1½ cups shredded mozzarella cheese
16 - ¼ cup grated Parmesan cheese
17 - 2 tablespoons chopped fresh parsley (optional)
# How To Make It:
01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Boil pasta in salted water until just al dente. Drain and set aside.
03 - Season diced chicken with salt and pepper. Heat olive oil over medium-high heat in a skillet and cook chicken until golden and fully cooked, about 5-6 minutes. Remove from skillet.
04 - Melt butter in the same skillet over medium heat. Sauté garlic for 1 minute until fragrant. Stir in flour and cook for 1 minute constantly stirring.
05 - Gradually whisk in whole milk and heavy cream, stirring continuously to avoid lumps. Simmer for 3-4 minutes until sauce thickens slightly.
06 - Stir in Parmesan cheese, Italian seasoning, nutmeg, salt, and pepper. Continue cooking until sauce is smooth and coats the back of a spoon.
07 - Add cooked pasta and chicken to the sauce, mixing thoroughly for even distribution.
08 - Transfer mixture to prepared baking dish. Evenly sprinkle mozzarella and additional Parmesan on top.
09 - Bake uncovered for 20-25 minutes, until cheese is melted and golden brown.
10 - Allow to cool for 5 minutes before serving. Optionally, garnish with chopped fresh parsley.
