Chicken Alfredo Bake

01Method

1. 1

   Fill a large pot with well-salted water and bring to a boil. Cook the penne until al dente, approximately 11 minutes, then drain and set aside.

2. 2

   Heat the oven to 375°F (190°C).

3. 3

   In a saucepan over medium heat, melt the butter and sauté the garlic for about 1 minute. Whisk in the flour to form a smooth paste, then gradually pour in the milk and cream, whisking constantly until the sauce is lump-free. Stir in three-quarters of the Parmigiano-Reggiano along with the nutmeg. Fold in the drained penne and chicken until evenly coated, then transfer the mixture to a casserole dish and scatter the remaining cheese on top.

4. 4

   Place in the oven and bake until the cheese has fully melted and is lightly golden, 10 to 12 minutes.