Cook the Pasta:

• Preheat your oven to 375°F (190°C).

• Cook the penne pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside.

Prepare the Alfredo Sauce:

• In a large saucepan over medium heat, melt the butter.

• Add the minced garlic and sauté for about 30 seconds until fragrant.

• Whisk in the flour and cook for 1-2 minutes to eliminate the raw flour taste.

• Gradually pour in the whole milk and heavy cream, whisking continuously to prevent lumps.

• Bring the mixture to a gentle simmer and cook until it begins to thicken, about 3-5 minutes.

• Stir in the grated Parmesan cheese until fully melted and the sauce is smooth.

• Season the sauce with salt and pepper to taste.

Combine Pasta, Chicken, and Sauce:

• In a large mixing bowl, combine the cooked penne pasta, diced chicken, and the Alfredo sauce. Stir until the pasta and chicken are evenly coated with the sauce.

Assemble the Bake:

• Lightly grease a 9×13-inch baking dish with cooking spray.

• Pour the pasta mixture into the prepared baking dish, spreading it out evenly.

• Sprinkle 1½ cups of the shredded mozzarella cheese over the top of the pasta mixture.

Bake:

• Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

• After 20 minutes, remove the foil and sprinkle the remaining ½ cup of mozzarella cheese over the top.

• Return the dish to the oven and bake, uncovered, for an additional 10 minutes, or until the cheese is melted and bubbly.

Serve:

• Once baked, remove the dish from the oven and let it sit for a few minutes to set.

• Garnish with chopped fresh parsley, if desired.

• Serve warm and enjoy!