Step 1

Preheat the oven to 350 degrees F. Set out a 9X13 inch baking dish.

Step 2

Set a large pot of salted water over high heat. Once boiling, stir in the penne and cook according to the package instructions. Then drain the pasta, reserving 1 cup of pasta water for later use.

Step 3

Meanwhile, set a second large sauce pot over medium heat. Add the butter. Once melted, whisk in the flour. Then whisk in the minced garlic. Continue to whisk for 1-2 minutes until the roux is golden in color.

Step 4

Stir in the half & half, Italian seasoning, and bouillon. Once the mixture is hot, stir in 1 cup shredded mozzarella, and 1 cup parmesan cheese. Stir and simmer until the cheese is well incorporated.

Step 5

The sauce should be thick, but still saucy, not like gravy. If it seems too thick, mix in ½ to 1 cup pasta water. Then mix in the cooked pasta and chicken pieces.

Step 6

Pour the pasta mix into the baking dish. Spread out evenly. Then sprinkle the remaining 2 cups of mozzarella cheese over the top.

Step 7

Bake for 20-25 minutes, until the sides are bubbling and the cheese on top is melted with crispy edges. Serve warm.