Creamy Chicken Alfredo Pasta Bake

This was a home run!  It is one of those that you really have to stop yourself from eating thirds and fourths.  It was creamy (as the name implies) savory and just plain delightful! It takes a bit more time than a quick, 30 minute meal would but it is worth every second! Enjoy!

Creamy Chicken Alfredo Pasta Bake
Recipe by: Lil Luna
16 oz package penne pasta

4 TB butter
2 C whipping cream
1 C whole milk
2 C grated parmesan cheese
2 C Rotisserie chicken breasts, shredded
½ C chicken broth
⅛ tsp garlic salt
½ tsp thyme
½ tsp oregano
salt and pepper
1 C mozzarella cheese, grated
½ C panko crumbs in melted butter (I didn't have panko so I used plain Italian bread crumbs)

Cook and boil pasta according to box directions.  In a skillet melt butter. Add whipping cream, whole milk and parmesan cheese and stir. Bring to a simmer until sauce begins to thicken.  Toss your chicken into the sauce. Add chicken broth, garlic salt, thyme and oregano. Stir and add salt and pepper to your liking. Once it comes to a simmer, cook for about 3-4 more minutes.  Place your cooked pasta into a sprayed dishpan and pour the sauce over the top. Sprinkle on grated mozzarella cheese and panko.  Bake at 350 for 30 minutes, until cheese is bubbly and the crumbs are toasted. Serve immediately.