Ingredients:

  • 12 oz (340 g) penne pasta
  • 1 tablespoon salt (for pasta water)
  • 2 tablespoons (28 g) unsalted butter
  • 4 cloves garlic, minced
  • 2 cups (500 ml) heavy cream
  • 1 cup (100 g) shredded cheddar cheese
  • 1 cup (100 g) shredded mozzarella cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
  • 2 cups (280 g) cooked chicken, shredded or diced
  • ½ cup (50 g) grated Parmesan cheese
  • ½ cup (50 g) breadcrumbs (optional)
  • 2 tablespoons (30 ml) olive oil (if using breadcrumbs)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Cook the penne pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
  3. In a large skillet, melt the butter over medium heat.
  4. Add minced garlic and sauté until fragrant, about 1-2 minutes.
  5. Stir in heavy cream, then add garlic powder, onion powder, and season with salt and pepper.
  6. Let the sauce simmer for 3-5 minutes until slightly thickened.
  7. Remove from heat and stir in cheddar and mozzarella cheese until melted and smooth.
  8. In a large mixing bowl, combine cooked chicken, cooked pasta, and cheese sauce. Mix until well combined.
  9. Pour the mixture into a greased 9x13 inch baking dish.
  10. In a small bowl, mix breadcrumbs with olive oil (if using). Sprinkle over the pasta mixture along with Parmesan cheese.
  11. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until golden and bubbly.