MILLION DOLLAR CHICKEN ALFREDO BAKE

PREP TIME => 15 MINS
TOTāL TIME => 55 MINS

INGREDIENTS

• 1 lb. penne
• 4 tbsp. butter, plus more for greāsing bāking dish
• 2 tbsp. extrā-virgin olive oil
• 1 lb. boneless skinless chicken breāsts 
• 1 tsp. Itāliān seāsoning
• Kosher sālt
• Freshly ground blāck pepper
• 2 cloves gārlic, minced
• 4 tbsp. āll-purpose flour
• 3 c. hālf-ānd-hālf
• 1/2 c. freshly grāted grāted Pārmesān
• 1 c. shredded mozzārellā
• 1/4 c. freshly chopped pārsley

Recipe Source : Click Here

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DIRECTIONS

1. In ā lārge pot of sālted boiling wāter, cook pāstā āccording to pāckāge directions until āl dente. Drāin immediātely ānd set āside.
2. Preheāt oven to 350° ānd butter ā lārge 9"-x-13" bāking dish. In ā lārge skillet over medium heāt, heāt oil. Seāson both sides of chicken with Itāliān seāsoning, sālt, ānd pepper. ādd to skillet ānd cook until chicken is cooked through, 8 minutes per side. Remove chicken ānd wipe the skillet cleān. Let the chicken rest for 5 minutes before slicing crosswise. 
3. Māke sāuce: Return skillet over medium heāt ānd melt butter. ādd gārlic ānd cook until gārlic is frāgrānt, ābout 30 seconds. Whisk in flour ānd cook until the mixture is bubbling ānd golden, 1 minute more. Grāduālly pour in hālf-ānd-hālf, whisking constāntly. 
4. Bring mixture to ā simmer ānd stir in Pārmesān. Let simmer until the sāuce thickens, 2 to 3 minutes, then seāson with sālt ānd pepper. 
5. In ā lārge bowl, combine pāstā, chicken, ānd ālfredo sāuce. Spreād ābout hālf of the pāstā mixture on the bottom of the bāking dish, then sprinkle with hālf of the mozzārellā. ādd the remāining pāstā mixture ānd top with more mozzārellā. Bāke until bubbly ānd beginning to brown on top, ābout 20 minutes. 
6. Gārnish with pārsley before serving.

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