Cook pasta according to package directions. Drain, rinse with water and set aside in large pot or bowl.
In a large saute pan, add olive oil, butter and garlic over low heat. Saute just until the garlic becomes fragrant.
Add flour. Stir until just slightly browned (about 1 minute.)
While whisking, add milk. Continue whisking over medium heat until mixture begins to thicken.
Add salt and pepper.
Turn off heat and slowly whisk in Monterey Jack cheese and 1 cup of the Parmesan cheese.
Add roasted tomatoes and chicken. Stir just until combined.
Pour cheese mixture over pasta and combine.
Divide mixture and pour into two, 2 quart baking dish sprayed with cooking spray.
Sprinkle with remaining Parmesan cheese.
Bake uncovered in a 400 degree oven for 40 minutes, until bubbly and slightly browned.
Let rest about 10 minutes before serving.
To freeze, cover cooled mixture with foil and freeze. To bake, place frozen dish into a 400 degree oven, covered with foil. Bake for 1 1/2 hours. Remove foil and bake for an additional 30 minutes until heated through.
This recipe includes tips for freezing. Dish can be baked right away, straight from the freezer, or thawed. Sun dried tomatoes can be used in place of oven roasted tomatoes.