Baked Cheesy Chicken Pasta

3 Tbsp butter

Salt & pepper

1/2 lb. pasta (rotini, penne, rigatoni, bowties- whatever you’d like)

1 tsp olive oil

2 boneless skinless chicken breasts

1/4 c. + 1 Tbsp. flour

3 cloves minced garlic

3 c. milk

3/4 c. shredded cheese (I used a provolone/mozzarella mix)

3/4 c. freshly grated Parmesan

Preheat oven to 400 F.

Boil pasta until al dente- about 3 minutes under recommended time. Set aside.

While pasta is cooking, heat olive oil in a medium skillet. Season chicken with salt & pepper and cook until no longer pink inside. Remove from pan and thinly slice. Set aside.

In a medium pot or dutch oven, melt butter and add flour and garlic. Whisk together and cook for about 1 minute (you are creating roux- the thickener for your cheese sauce).

Gradually add milk while whisking constantly. Bring to a simmer and whisk frequently while sauce thickens. It may take a few minutes to thicken, just keep whisking!

Remove pot from heat and gradually stir in cheeses.

Add chicken and pasta to pot. Season with salt & pepper to taste.

Pour mixture into a greased baking dish.

Bake uncovered for about 25 minutes or until top is golden and bubbling. Let stand for a few minutes before serving.

ENJOY!