- 30 mins
- 60 mins
Ingredients
- 12 oz pkg Penne pasta
- 3 boneless skinless chicken breast, marinated in Italian dressing if tolerable
- vegetable oil
- 1/4 t thyme
- 1/4 t poultry seasoning
- salt and pepper to taste
- 2 T olive oil
- 1 stick butter
- 2 t minced garlic
- 4 T flour
- 3 c half and half
- 3 c milk
- 3 c grated cheese (Kraft Italian Five cheese blend w/cream cheese, divided
- Italian seasoning, garnish
Preparation
Step 1
If time allows try to marinate your chicken. You can let them sit overnight or even a few hours.
Cook pasta as directed. Drain and set aside.
While pasta is cooking, heat 1-2T of oil in a skillet on med heat.
Slice your chicken in half so they are thinner
In a bowl mix salt, pepper, thyme and poultry seasoning and rub it on all sides of your chicken breasts. Add chicken to your hot oil and cook on both sides until done about 15-20 minutes. Remove to a plate to let cool.
While chicken is cooling, preheat your oven to 350 and start on your sauce. In a large skillet melt the butter; add garlic and cook for 1-2 minutes.
With your whisk, mix in flour and stir until bubbly. Mix in half and half and milk, stir to combine. Bring to a boil and then reduce to low heat and simmer for 5 min.
With your whisk, mix in 1 1/2 c cheese. Cook an additional 5 min until sauce starts to thicken. Remove sauce from heat.
Preheat oven to 350.
Cut your cooked chicken into bite size pieces and add to a large bowl. Add the pasta to your bowl and then the sauce. Mix to combine.
Spray a 9x13 and add the pasta mixture to the pan and sprinkle with an additional 1 1/2 c of cheese. Sprinkle with pepper and bake for 30 min.