- 3 boneless, skinless chicken breasts
- 12 oz. penne pasta (cooked as on package)
- 3 cups heavy cream (or half-and-half)
- 4 Tbsp. butter (plus extra for greasing baking dish)
- 2 Tbsp. olive oil
- 1 tsp. Italian seasoning
- salt and pepper (to taste)
- 1/4 tsp. garlic powder
- 4 Tbsp. flour
- 1/2 cup finely grated Parmesean cheese
- 1 cup shredded Mozzarella cheese
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Preheat oven to 350 degrees.
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Butter a large casserole dish and set aside.
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Cook pasta as directed on the package.
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Heat olive oil in a large skillet over medium heat.
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Season both sides of chicken breasts with salt and pepper to taste, as well as covering with Italian seasoning.
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Place the chicken in the pan and cook until the chicken is cooked through, about four to five minutes per side. Remove chicken and wipe the skillet clean.
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Let the chicken rest for five minutes, then slice crosswise on each chicken breast.
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Return the skillet to the stove and heat to medium. Sauté until your butter is melted, about 30 seconds. Add garlic powder.
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Whisk the flour into the butter and garlic powder and cook until the mixture is bubbling and golden, about one minute more.
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Gradually pour in the heavy cream (or half-and-half), whisking constantly. Bring mixture to a simmer and stir in Parmesan cheese. Let mixture simmer until the sauce thickens, about two to three minutes. Season to taste with salt and pepper.
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In a large bowl, combine your cooked pasta, chicken, and sauce. Spread about half of the pasta mixture on the bottom of the casserole dish then sprinkle half of the mozzarella cheese over the top. Add the remaining pasta mixture and cover with your remaining mozzarella.
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Bake until bubbly and beginning to brown on top, about 20 minutes.
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