Chicken, Cheese, and Penne Pasta Bake

Gather the ingredients.

Heat oven to 350 F. Grease a 2- to 2 1/2-quart baking dish.

Cook the penne pasta in boiling salted water following package directions. Drain in a colander and set aside.

Heat the olive oil in a large skillet over medium heat. Add the chicken, mushrooms, and Creole seasoning.

Cook until the chicken is thoroughly cooked and the mushrooms are lightly browned, stirring frequently.

Remove the chicken and mushroom mixture to a bowl and set aside.

Melt the butter in the same skillet and add the minced garlic. Cook, stirring, for about 1 minute.

Blend the flour into the butter mixture until smooth and bubbly.

Continue to cook the flour and butter roux for 1 minute, stirring constantly.

Add the milk and chicken broth and continue to cook until thickened, stirring constantly.

To the sauce, add 1 1/2 cups of the mozzarella cheese and about half of the Parmesan cheese; cook until the cheese has melted, stirring constantly.

Stir in the chicken and mushroom mixture and the artichokes. Taste and add salt and pepper, as needed.

Combine the sauce and pasta; transfer to the prepared baking dish. Sprinkle with the remaining cheeses and sprinkle lightly with paprika, if using.

Bake for about 20 to 30 minutes, until lightly browned and bubbly.