12 oz Penne
6 Thick Cut Slices Bacon
2 Cloves Garlic, minced
2 lbs Chicken Breasts, cut into bite sized pieces
4 Tablespoons Butter
1/4 Cup Flour
2 Cups Whole Milk
1 Cup Chicken Broth
2 Cups Shredded Cheese, divided (1 ½ cups poured into sauce and ½ cup on top)
Salt and Pepper, to taste
Preheat oven to 400°F.
Bring a large pot of water to a boil. Salt water, add pasta and cook until al dente. Drain and reserve.
While the pasta is cooking. Heat a large skillet over medium/high heat. Cut bacon into ½-1 inch pieces. Cook until crisp and remove with a slotted spoon onto a paper towel lined plate. Leave the bacon fat in the pan.
In the same skillet over medium/high heat, add garlic and cook for about 30 seconds. Add chicken, cooking until browned.
While the bacon and chicken is cooking, make the sauce by melting the butter in a medium size saucepan over medium/high heat. Whisk in flour and cook for 1 minute. Whisk in broth and milk. Bring to a bubble, reduce and simmer until thickened. Add 1 ½ cups shredded cheese, stirring to melt. Season with salt and pepper to taste.
Combine the pasta, chicken and sauce together in a 9×13 inch casserole dish. Top with bacon then remaining cheese. Bake until the cheese is melted and delicious, about 20 minutes.
Yield: 6-8 Servings