• In a large stock pot, make pasta according to package. Drain pasta and place back in the stock pot. Cover with a lid and set aside.

Sauce

• In a large saucepan, add olive oil and bring to a medium heat. Once oil is hot, add garlic and cook 1-2 minutes. Making sure to stir constantly so you don’t burn the garlic. Add flour and cook another minute. Whisking, slowly add the half & half and heavy whipping cream. Whisk to incorporate the flour and keep whisking until smooth. Continue cooking until mixture starts to simmer and thickens. Once mixture starts to thicken, reduce heat to low. Add the Parmesan cheese, salt, pepper, red chili flakes, sun-dried tomatoes and basil. Cook another 5 minutes on low heat, then cover, take off heat and set aside until ready to assemble.

Pasta and Assembly

• Preheat oven to 350 degrees F. Spray a 9×13 baking dish or a 2 quart casserole dish with non-stick cooking spray; set aside.
• In a large bowl, add cooked pasta, chicken breast pieces, olives, onions, artichoke hearts and tomatoes. Mix until combined. Reserve 1/2 cup of sauce mixture and set aside. Pour remaining sauce into the large bowl and mix well.
• Pour pasta mixture into prepared baking dish. Sprinkle with mozzarella and Parmesan cheese. Place dish in the oven and bake 25-30 minutes, or until cheese is melted and bubbly. Remove from oven and let sit 3-5 minutes. Serve & Enjoy!