Start by marinating the chicken breasts in Italian dressing if you like. This helps add flavor! Slice them in half to make them thinner for cooking.
Next, cook the penne pasta according to the package instructions. Once it’s done, drain it and set it aside.
Now, in a skillet, heat 1 – 2 tablespoons of vegetable oil over medium heat. Season the chicken breasts with salt, pepper, thyme, and poultry seasoning. Cook the chicken until it’s done, then take it off the heat and let it cool.
Preheat your oven to 350°F.
In another large skillet, melt the butter over medium heat. Add in your minced garlic and cook for just 1 – 2 minutes until fragrant.
Whisk in the flour until it bubbles, then slowly add in the half and half and milk. Bring this mixture to a boil, then lower the heat to simmer for about 5 minutes.
Stir in 1 ½ cups of the Italian Five Cheese Blend until it melts, and the sauce thickens beautifully.
Cut your cooked chicken into bite-sized pieces and place them in a large bowl with the cooked pasta. Pour the wonderful sauce over this mix and stir it all together.
Spray a 9×13 baking pan with non-stick spray and spoon the pasta mixture into it.
Sprinkle the remaining 1 ½ cups of cheese over the top, adding a little sprinkle of pepper for good measure.
Bake in the preheated oven for 30 minutes or until the dish is bubbly and golden brown.
Before serving, garnish with a sprinkle of Italian seasoning for that extra flair.