Preheat oven to 400 F.
2 boneless skinless chicken breasts
3 Tbsp butter
Salt & pepper
1/2 lb. pasta
1 tsp olive oil
1/4 c. flour
3 cloves minced garlic
3 c. milk
3/4 c. shredded Cheddar cheese (or your favorite cheese)
3/4 c. freshly grated Parmesan
Boil pasta until al dente- about 3 minutes under recommended time.
Set aside. While pasta is cooks, heat olive oil in a medium skillet. Season chicken with salt & pepper and cook until no longer pink inside, then slice.
In a medium pot melt butter and add flour and garlic. Whisk together and cook for about 1 minute. Gradually add in milk a little at a time while whisking constantly. Bring to a simmer and whisk frequently while sauce thickens. Remove pot from heat and gradually stir in cheeses. Add chicken and pasta to pot with cheese mixture. Season with salt & pepper to taste. Grease baking dish. Pour mixture into dish.
Bake casserole uncovered for about 25 minutes or until top is golden and bubbling. Let stand for a few minutes before serving.
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