Ingredients

The following ingredients have 4 Servings
  • 12 ounce penne pasta (uncooked)
  • 4 tablespoon butter (unsalted)
  • 6 cloves garlic (minced)
  • 2 tablespoon all-purpose flour
  • 1 cups chicken broth (low sodium)
  • 2 cups half and half
  • 1 teaspoon onion powder
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon pepper (or to taste)
  • 1 cup Parmesan cheese (grated)
  • 3 cups Mozzarella cheese (shredded)
  • 2 cups cooked chicken (shredded, such as Rotisserie)
  • 1 tablespoon fresh parsley (chopped)

Instruction

  • Cook the pasta according to package instructions. Drain, rinse and set aside.
  • Preheat the oven to 375 F degrees. Grease a 9x13-inch baking dish.
  • Melt the butter in a large skillet over medium heat. Add the garlic and cook for 30 seconds until aromatic. Whisk in the flour and cook for 1 more minute to cook off the raw taste flour.
  • Add the broth and half and half, then bring to a simmer, whisking constantly until sauce thickens.
  • Stir in the onion powder, Italian seasoning, red pepper flakes, salt and pepper. Whisk in the Parmesan cheese and 2 cups of the mozzarella cheese. Stir until the cheese has melted.
  • Add the pasta and chicken to a large bowl. Pour the sauce over and toss everything really well.
  • Transfer the pasta to the prepared baking dish and top with remaining mozzarella cheese.
  • Bake uncovered for 20 minutes until the cheese is bubbly and starts to brown.
  • Garnish with parsley and serve.