Million Dollar Chicken Alfredo Bake

INGREDIENTS

• 1 lb cavatappi pasta
• 5 tablespoons unsalted butter
• 5-7 garlic cloves, minced
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 3 cups half and half
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flake
• 2 cups cooked shredded chicken
• 2 cups Parmesan cheese, freshly grated
• 6-8 slices provolone cheese
• 1 cup sour cream
• 1 cup mozzarella cheese, freshly grated

PREPARATION

1. Preheat oven to 350°F and grease a 9×13-inch baking dish with butter or nonstick spray. Set aside.
2. In a large pot of salted boiling water, cook pasta 2 minutes less than package directions indicate. Drain and rinse under cold water to stop cooking.
3. While pasta cooks, make the sauce:
4. In a large skillet over medium heat, melt butter. Add garlic and cook 30 seconds. Whisk in flour and cook, stirring constantly, for 2 minutes.
5. Reduce heat to low, then gradually whisk in half and half, chicken broth, and onion powder, parsley, basil, salt, thyme, pepper, red pepper flake.
6. Increase heat to medium-high and bring to a boil while whisking constantly. Reduce heat to medium and simmer, whisking occasionally, until thickened, 7-10 minutes.
7. Remove from heat and whisk in Parmesan cheese until melted. Stir in chicken and pasta and toss until coated.
8. Pour half of the pasta mixture into the baking dish and top with sliced provolone cheese. Spread sour cream over cheese, then pour remaining pasta mixture over the top. Top with mozzarella cheese.
9. Bake until bubbly and golden brown, 25-30 minutes. Let rest 5 minutes before serving. Enjoy!