# What You'll Need:
→ Pasta
01 - 12 oz penne or rigatoni pasta
→ Chicken
02 - 1 lb cooked chicken breast, diced or shredded
→ Sauce
03 - 4 tbsp unsalted butter
04 - 4 cloves garlic, minced
05 - 1/4 cup all-purpose flour
06 - 2 cups whole milk
07 - 1 cup heavy cream
08 - 1 cup freshly grated Parmesan cheese
09 - 1 cup shredded mozzarella cheese
10 - 1/2 tsp salt
11 - 1/2 tsp black pepper
12 - 1/4 tsp ground nutmeg (optional)
→ Topping
13 - 1/2 cup shredded mozzarella cheese
14 - 1/4 cup freshly grated Parmesan cheese
15 - 2 tbsp chopped fresh parsley (optional)
# Step-by-Step:
01 - Preheat the oven to 375°F and lightly grease a 9x13 inch baking dish.
02 - Boil penne or rigatoni in salted water until just al dente. Drain and set aside.
03 - Melt butter in a large saucepan over medium heat, then add minced garlic and sauté for one minute until fragrant.
04 - Whisk in flour and cook constantly for one minute to form a roux.
05 - Gradually whisk in whole milk and heavy cream, simmering gently while stirring until sauce thickens, about three to four minutes.
06 - Stir in Parmesan and mozzarella cheeses until fully melted and smooth. Season with salt, black pepper, and optional nutmeg.
07 - Fold in cooked chicken and drained pasta until evenly coated with the sauce.
08 - Transfer the mixture to the prepared baking dish and sprinkle evenly with remaining mozzarella and Parmesan cheeses.
09 - Bake uncovered for 25 to 30 minutes until the surface is golden and bubbling.
10 - Let the casserole rest for five minutes before serving. Optionally garnish with chopped fresh parsley.
