Baked Chicken Alfredo

INGREDIENTS:

12 ounces  any pasta shape
2 cups shredded, cooked chicken
1 batch alfredo sauce (see below)
1 1/2 cups shredded mozzarella cheese
1 Tbsp. olive oil
4 cloves garlic, minced
3 Tbsp. flour
1 cup chicken broth
1 cup milk
3/4 cup Parmesan cheese
salt and black pepper, to taste 

to make the alfredo sauce:

Heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally.  Sprinkle the flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally. Slowly add the chicken broth, whisking to combine until smooth. Whisk in milk, and bring the sauce to a simmer.  Cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Remove from heat and set aside.

To Assemble:
Preheat oven to 375 degrees F.
Cook the pasta in a large stockpot of  boiling water, according to package instructions. Drain, and return pasta to the stockpot and add chicken and alfredo sauce. Gently toss to combine until the pasta is evenly coated.

Pour half of the pasta into a greased 11x7-inch baking dish. Sprinkle evenly with 1 cup of cheese. Add the remaining pasta evenly on top. Sprinkle evenly with the remaining cheese.

Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden.

Remove and serve immediately, and enjoy!