Ingredients
For the Pasta and Chicken:
12 ounces pasta penne, rigatoni, or your choice
2 tablespoons olive oil
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
Salt and pepper to taste
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For the Garlic Parmesan Sauce:
4 tablespoons unsalted butter
4 cloves garlic minced
3 tablespoons all-purpose flour
2 cups milk whole or 2%
1 cup chicken broth
1 cup Parmesan cheese grated
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1/2 teaspoon salt or to taste
1/4 teaspoon black pepper or to taste
1 teaspoon Italian seasoning
1/2 cup heavy cream or sour cream
For Baking:
1 cup mozzarella cheese shredded
Fresh parsley chopped for garnish
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Instructions
Preheat Oven and Prepare Pasta:
Preheat your oven to 375°F (190°C). Cook the pasta according to package instructions until just al dente, as it will cook further in the oven. Drain and set aside.
Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then cook until golden brown and cooked through. Remove from the skillet and set aside.
Make the Sauce:
In the same skillet, melt the butter and sauté the garlic until fragrant, about 1 minute. Stir in the flour and cook for another minute to form a roux.
Gradually whisk in the milk and chicken broth, ensuring there are no lumps. Cook until the sauce thickens, about 5 minutes.
Add the Parmesan cheese, salt, pepper, and Italian seasoning, stirring until the cheese melts and the sauce is smooth. Stir in the heavy cream or sour cream.
Combine Pasta, Chicken, and Sauce:
Toss the cooked pasta and chicken in the sauce, mixing well to ensure everything is evenly coated.
Assemble for Baking:
Transfer the pasta mixture to a greased 9×13 inch baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
Bake:
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
Garnish and Serve:
Let the pasta bake rest for a few minutes before serving. Garnish with chopped fresh parsley.
