Million Dollar Chicken Alfredo Bake

INGREDIENTS:

1 lb cavatappi pasta

5 tablespoons unsalted butter

5-7 garlic cloves, minced

1/3 cup all-purpose flour

2 cups chicken broth

3 cups half and half

1 teaspoon onion powder

1 teaspoon dried parsley

1 teaspoon dried basil

1 teaspoon salt

1/2 teaspoon dried thyme

1/2 teaspoon black pepper

1/4 teaspoon red pepper flake

2 cups cooked shredded chicken

2 cups Parmesan cheese, freshly grated

6-8 slices provolone cheese

1 cup sour cream

1 cup mozzarella cheese, freshly grated

DIRECTIONS:

Preheat oven to 350°F and grease a 9×13-inch baking dish with butter or nonstick spray. Set aside.

In a large pot of salted boiling water, cook pasta 2 minutes less than package directions indicate. Drain and rinse under cold water to stop cooking.

While pasta cooks, make the sauce:

In a large skillet over medium heat, melt butter. Add garlic and cook 30 seconds. Whisk in flour and cook, stirring constantly, for 2 minutes.

Reduce heat to low, then gradually whisk in half and half, chicken broth, and onion powder, parsley, basil, salt, thyme, pepper, red pepper flake.

Increase heat to medium-high and bring to a boil while whisking constantly. Reduce heat to medium and simmer, whisking occasionally, until thickened, 7-10 minutes …