Cook pasta according to package directions. Drain well.
8 ounces penne pasta
Sauce
In a sauce pan over medium heat combine oil and flour. Stir for 2-3 minutes.
2 tablespoons olive oil, 2 tablespoons flour
Add minced garlic and stir for 30 seconds.
1 clove garlic
Whisk in milk. Continue cooking over medium low heat, stirring often. Add seasoning. When milk begins to simmer, it will begin to thicken. Do not boil.
2 cups milk, ¼ teaspoon salt, ¼ teaspoon pepper, ⅛ teaspoon red pepper flakes, ⅛ teaspoon Italian seasoning
Turn heat off and whisk in Monterey Jack cheese and ¼ cup Parmesan cheese.
4 ounces Monterey Jack cheese, ¼ cup Parmesan cheese
Add tomatoes and chicken. Fold in gently.
1 cup Canned diced tomatoes, 2 cups Cooked chicken
Add cooked and drained pasta and fold gently until covered with cheese sauce
Spray a 2 quart (8x11") casserole dish with a non stick spray. Add pasta mixture.
Top with remaining ¼ cup Parmesan cheese
¼ cup Parmesan cheese
Bake uncovered in a preheated 400° oven for 20-30 minutes until hot and bubbly
Remove from oven and let cool for 10 minutes before serving
Add chopped parsley before serving
1 Tablespoon Fresh Parsley
Video
Notes
Tips:
Make your sauce while your pasta is cooking
Be certain to fully drain your pasta
Use canned diced or whole tomatoes. Fully drain and chop if needed.
Turn heat off once you add the cheese. This will help prevent your sauce from breaking.
Variations:
Cheese - pepper jack, colby, or gouda. Smoked gouda would also be delicious
Meat - leftover turkey or cooked Italian sausage
Veggies - add 1 cup of cooked broccoli, peas, mushrooms or asparagus
To make ahead of time -Assemble the casserole, but instead of putting it in the oven, cover casserole and place in the refrigerator until ready to bake. May need to increase baking time by 15 minutes.