1 Box Penne Pasta
2 Pounds Skinless, Boneless Chicken Breast Halves; Chopped
1 ½ Teaspoons Kosher Salt, Divided
1 ¼ Teaspoons Ground Black Pepper, Divided
2 Tablespoons Olive Oil
1 Cup Ricotta Cheese
2 Cups Shredded Italian Cheese Blend, Divided
2 Tablespoons Chopped Fresh Flat-Leaf Parsley, Plus More For Garnish
2 Tablespoons Heavy Whipping Cream
2 Cups Heavy Whipping Cream
½ Cup Unsalted Butter
3 Cloves Garlic, Minced
1 Teaspoon Italian Seasoning
2 Cups Freshly Grated Parmesan Cheese, Divided
½ Cup Shredded Mozzarella
Step 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 9×13 in baking pan.
Step 2 Bring a large pot of salted water to a boil over medium-high heat; cook the pasta according to package directions for al dente, 9 to 11 minutes. Drain and run under cold water until cool enough to touch. Set aside.
Step 3 Season Chopped chicken breasts in a resealable plastic bag with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large skillet over medium heat. Add chicken; cook until browned about 10 minutes, stirring halfway through. Remove from heat and transfer chicken from skillet to a cutting board.
Step 4 Stir together ricotta, 1 1/2 cup Italian blend cheese, mozzarella, parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, chicken, and 2 tablespoons cream in a medium bowl. Set aside.
Step 5 Combine 2 cups cream and butter in a deep, large skillet. Bring to a simmer over medium heat and cook for 2 minutes, stirring occasionally. Whisk in garlic, Italian seasoning, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper and cook for 1 more minute. Add 2 cups Parmesan cheese and whisk until melted. Set sauce aside.
Step 6 Pour the chicken and sauce all over the top of the pasta and fold to combine. Sprinkle with remaining 1/2 cup Italian blend cheese and 1/2 cup Parmesan cheese. Pour into the prepared
Step 7 Bake in the 9×13 pan in a preheated oven until bubbly and golden, 20 to 25 minutes. Garnish with more parsley if desired and serve. Serves 8;