- 12 ounces Penne
- 4 tablespoons Unsalted Butter
- 4 cloves Garlic, minced
- 1/4 cup All-Purpose Flour
- 3 1/2 cups Milk, (I used 2%)
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 cup Shredded Parmesan Cheese, divided
- 4 cups Cooked Shredded Chicken
- 3 cups Broccoli Florets, (small)
- 2 cups Shredded Mozzarella Cheese
Preheat the oven to 350°F.
Cook the penne according to the package directions in a large pot of boiling water. Drain.
Meanwhile, in a medium saucepan, over medium heat, melt the butter.
Add the garlic and cook, stirring, for about 30 seconds, until fragrant.
Whisk in the flour, and cook, whisking constantly, until it is lightly browned, about 1 minute.
Slowly whisk in the milk, stirring until it is incorporated and smooth.
Add the thyme, oregano, salt, pepper, and 1/2 cup of the parmesan cheese, and whisk continuously for 3-4 minutes, or until the sauce has thickened slightly.
Reduce the heat to a low simmer until the pasta is ready.
Toss together the cooked penne, chicken, broccoli, and Alfredo sauce, and transfer everything to a 9x13 inch baking dish.
Sprinkle the mozzarella cheese, and the remaining 1/2 cup parmesan cheese on top of the pasta.
Bake for 20-25 minutes, or until the cheese is melted and bubbling.