Penne Chicken Alfredo

Chicken:

2 tablespoons olive oil

2 lbs chicken breast, diced

1 tablespoon garlic granules

2 teaspoons salt

1/2 teaspoon black pepper

1/2 teaspoon ground mustard

Pasta:

4 quarts water

1 tablespoon salt

1 pound penne pasta (or any kind of pasta)

Sauce:

2 tablespoons olive oil

2 tablespoon butter

6 cloves garlic, finely minced

3 tablespoons flour (I use whole wheat pastry flour from bobs red mill)

1 pint heavy cream

1 cup whole milk or chicken broth

1/2 cup pasta water

1 1/2 cups parmesan cheese, grated

1/4 teaspoon red pepper flakes (optional)

Topping:

1/2 cup mozzarella cheese, shredded

1/4 cup parmesan cheese, grated

2 tablespoons fresh parsley, finely chopped (optional)

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In a medium-sized bowl, mix the diced chicken with olive oil and seasonings. Cook the chicken, in a large skillet or pan, over medium heat until lightly golden brown but not cooked through. Turn off the stove and set aside.

While the chicken is cooking, in a large pot, add 4 quarts of cold water and bring to a boil. Add the salt. Slowly add the pasta so that the water maintains a boil. Cook until just before al dente, about 1 minute minus the package directions. In a large bowl toss with the chicken and set aside.

In the same pan, that you cooked the chicken, make the homemade sauce. To the pan add olive oil and butter, and cook over medium heat to melt butter. Add the minced garlic and cook until fragrant, about 45 seconds to 1 minute. Do not let the garlic burn.

Add in the flour and whisk for two minutes to allow the flour to cook and slowly brown. On medium low heat, slowly add in the cream, constantly whisking, so that the base doesn't clump. Add in the milk and pasta water, and whisk until combined and sauce just begins to simmer. Turn off the heat. Add in the parmesan and red pepper flakes (optional) whisk until combined.

In a greased 9x13 baking dish, add the pasta and chicken, top with sauce, and mix until combined. Top with mozzarella and parmesan. Bake at 375˚ for 30 minutes or until the temperature reaches 165˚. Remove from the oven and let sit for 5 - 10 minutes before serving for best results.  If making the dish ahead of time just cover it with aluminum foil and place it in the refrigerator until ready to bake, but no more than 6 hours.‍

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