Creamy Chicken Pasta Bake

I found this recipe on beyondthechickencoop.com and made some minor adjustments. The homemade pepper jack cheese sauce makes this a keeper and it’s flexible so add whatever you do like or take away anything you don’t. I doubled the garlic which is already reflected below. And I marinated my chicken in Italian seasonings, onion & garlic powder, lemon and olive oil for 30 min before grilling or sauteing in  a pan. I also added mushrooms but may not always for the mushroom haters. I didn’t bake it for the 20-30 minutes since everything was cooked through, just added a little parm & mozz on top then broiled. 

 

8 ounces penne pasta (whole wheat penne worked nicely too)

2 tablespoons olive oil

2 tablespoons flour

2-3 clove garlic minced (this is doubled from original recipe)

2 cups milk whole milk (Used 1 or 2% which is fine)

¼ teaspoon salt

¼ teaspoon pepper

⅛ teaspoon red pepper flakes

⅛ teaspoon Italian seasoning

4 ounces Monterey Jack cheese shredded, about 2 cups (can add mozzarella too)

¼ cup Parmesan cheese shredded

1 cup Mozzarella (if using in the mixture and on top like I did)

2 cups cooked chicken chopped (breasts or thighs work well)

1 cup canned diced tomatoes 15 oz can, drained

Topping

¼ cup Parmesan cheese

1 Tablespoon Fresh Parsley chopped, optional

Preheat oven to 400°F. Cook pasta according to package directions. Drain well. In a sauce pan over medium heat combine oil and flour. Stir for 2-3 minutes. Add minced garlic and stir for 30 seconds. Whisk in milk. Continue cooking over medium low heat, stirring often. Add seasoning. When milk begins to simmer, it will begin to thicken. Do not boil. Turn heat off and whisk in Monterey Jack cheese and ¼ cup Parmesan cheese. Fold in tomatoes and chicken gently. Add cooked and drained pasta and fold gently until covered with cheese sauce. Spray a 2 quart (8x11") casserole dish with a non-stick spray. Add pasta mixture. Top with remaining ¼ cup Parmesan cheese and mozzarella. Bake uncovered in a preheated 400° oven for 20-30 minutes until hot and bubbly. Remove from oven and let cool for 10 minutes before serving. Add chopped parsley before serving.