Gratinado de pollo Alfredo con ajo y parmesano

Ingredientes

• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 tsp garlic powder
• 4 tbsp unsalted butter
• 6 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups whole milk, room temperature
• 1 cup low-sodium chicken broth
• 1 1/2 cups freshly grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup heavy cream (optional)
• 2 tbsp fresh parsley, chopped (for garnish)

Preparación

1. 1

   Preheat your oven to 375°F (190°C). Pat the chicken breasts dry with paper towels and season generously on both sides with salt, pepper, and garlic powder.

2. 2

   Heat the olive oil in a large, oven-safe skillet over medium-high heat. Sear the chicken for 4-5 minutes per side, until golden brown and cooked through (internal temperature of 165°F/74°C). Transfer the chicken to a cutting board and let it rest for 5 minutes, then slice into bite-sized pieces.

3. 3

   While the chicken rests, bring a large pot of salted water to a rolling boil. Add the penne and cook for 2 minutes less than the package directions for al dente. Drain the pasta (do not rinse).

4. 4

   In the same skillet used for the chicken (do not wipe it out), melt the butter over medium heat. Add the minced garlic and sauté for 30-60 seconds until fragrant.

5. 5

   Sprinkle the flour over the butter and garlic, whisking constantly for 1-2 minutes to create a roux. Slowly pour in the milk and chicken broth while whisking continuously. Bring the sauce to a gentle simmer and cook for 3-4 minutes until thickened.

6. 6

   Remove the skillet from the heat. Stir in the freshly grated Parmesan cheese until fully melted and smooth. If using, stir in the heavy cream.

7. 7

   Add the drained pasta, sliced chicken, and half of the shredded mozzarella to the skillet. Stir until everything is evenly coated. If your skillet is not oven-safe, transfer the mixture to a greased 9x13-inch baking dish.

8. 8

   Sprinkle the remaining mozzarella cheese evenly over the top. Bake for 20-25 minutes, until the sauce is bubbly and the cheese is melted and golden. For an extra crispy top, broil for the last 2-3 minutes, watching closely.

9. 9

   Remove from the oven and let the dish rest for 5-10 minutes. Garnish with fresh parsley and serve hot.