Baked Chicken Alfredo Bake

Ingredients

• 1 lb penne
• 2 cups cooked shredded or diced chicken breast
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1 1/2 cups grated Parmesan cheese, divided
• 1/2 teaspoon salt, plus more for pasta water
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley

Instructions

1. 1Preheat the oven to 375 F and cook the penne in salted boiling water until just al dente, about 2 minutes less than the package directs, then drain.
2. 2In a large saucepan, melt the butter over medium heat and saute the garlic for 1 minute until fragrant.
3. 3Pour in the heavy cream and bring to a gentle simmer, cooking for 3 to 4 minutes until slightly thickened.
4. 4Whisk in 1 cup of the Parmesan, salt, pepper, and nutmeg until the sauce is smooth.
5. 5Stir the cooked penne and shredded chicken into the sauce until well coated, then transfer to a greased 9x13 inch baking dish.
6. 6Top with the mozzarella and remaining Parmesan and bake uncovered for 18 to 20 minutes until bubbly and golden.
7. 7Garnish with chopped parsley before serving.

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