Preheat the oven to 375°F. Grease a 9×13 inch baking dish.
Cook the penne pasta in salted water according to package instructions until al dente. Drain and set aside.
In a large skillet, heat 1 tablespoon vegetable oil over medium-high heat.
Add the chicken cubes and cook until browned and cooked through, about 6-8 minutes. Season the chicken with salt and pepper while cooking. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon olive oil.
Sauté the diced red pepper and onions until softened, about 5 minutes.
Add the minced garlic and cook for another minute, stirring the entire time. Remove from the skillet and set aside.
In the same skillet, melt the butter over medium heat.
Add the flour and whisk for 1-2 minutes to create a roux.
Gradually add the chicken broth, heavy cream, and milk, whisking constantly to avoid lumps.
Add the thyme, rosemary, salt, and pepper. Simmer for 5 minutes, or until the sauce thickens.
In a large bowl, combine the cooked pasta, chicken, red pepper mixture, and sauce. Mix well.
Transfer half of the mixture to the prepared baking dish.
Sprinkle with 1 cup of Colby Jack cheese.
Add the remaining pasta mixture on top.
Sprinkle the remaining Colby Jack cheese over the top.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly, and the edges are golden brown.
Remove from the oven, and let it rest for 5 minutes before serving.
Garnish with chopped fresh parsley, if desired.
Notes
Chicken: You can use rotisserie chicken or leftover cooked chicken in place of the raw chicken in the recipe. If using cooked chicken, there’s no need to brown and reheat before using.
Nutrition values are estimates.
Nutrition
Serving: 1serving | Calories: 692kcal | Carbohydrates: 31g | Protein: 40g | Fat: 46g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 175mg | Sodium: 777mg | Potassium: 637mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2131IU | Vitamin C: 28mg | Calcium: 554mg | Iron: 2mg
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