Boil the Pasta

Salt the water — like, really salt it.

If your water doesn’t taste like the ocean, your noodles will taste like sadness.

Cook the pasta just under al dente. It’s going in the oven, so don’t overdo it. Drain, toss in a splash of olive oil so it doesn’t glue together, set it aside. Try not to snack on it… or do. I always do.

Butter in the pan. Medium heat. Add the garlic. That smell? That’s how you know life’s still good.

Once it’s fragrant, sprinkle in the flour. Whisk it. Looks weird for a minute, like doughy paste — you’re fine. Slowly pour in the milk, whisking the whole time. Then add the cream.

You’ll see it thicken — gently, not aggressively. Patience.

Add the Parmesan, half the mozzarella, seasoning, salt, pepper. Taste it.

If you dip a spoon in and it coats like liquid velvet — nailed it.

In a big bowl (or the same pasta pot, I’m not washing extra dishes), mix the pasta, chicken, and that gorgeous sauce. Stir it until everything’s glossy and coated.

Now pour it into your baking dish. Flatten it a little. Throw on the rest of the mozzarella — or more if you’re living recklessly.

Cover with foil. Bake at 375°F (190°C) for 20 minutes. Then uncover and give it another 10–15 minutes so the top gets that perfect golden bubble.

At some point, you’ll smell it — that buttery-garlic-cheese perfume drifting through the house — and you’ll know. It’s done.

Let it rest a few minutes after you pull it out. I’m serious. Every time I skip this, I burn my tongue and regret all my life choices.

Scoop it out. The cheese stretch is always a little show-off moment. Sprinkle parsley if you want to look like you planned ahead.

Then eat. Slowly, maybe. Probably not.