Cheesy Chicken Pasta

Bring a large pot of water to a boil, salt it generously and cook the pasta according to package directions until al dente. Reserve 1-2 cups of pasta water before draining.
10 ounces penne pasta
Heat the olive oil in a large pan over medium-high heat and melt the butter in it. Add the chicken and cook for 6-7 minutes or until golden all sides. Remove the chicken from the pan and set aside.
1 tablespoon olive oil
1 tablespoon butter
1 pound chicken breast
In the same pan, add the garlic and cook for one minute on medium heat. Add the chicken stock and bring to a boil.
4 garlic cloves
1 cup chicken stock
Stir in the flour and whisk continuously until creamy. Next, pour in the half and half and whisk well so there are no lumps. Simmer for 2-3 minutes until thickened slightly.
2 tablespoons all purpose flour
1 ½ cups half and half
Add the Italian seasoning, red chili flakes and ground black pepper and stir well to combine.
1 teaspoon Italian seasoning
¼ teaspoon red chili flakes
¼ teaspoon ground black pepper
Stir in the cheddar cheese and whisk well until you have a creamy, thick sauce.
1 cup low-fat cheddar cheese
Add the cooked pasta to the pan and toss well to coat in the sauce. Add some of the reserved pasta water if needed to make the sauce silkier.
Return the cooked chicken to the pan and toss well to combine. Stir int he grated Parmesan, then adjust the seasoning to taste and serve immediately.
⅓ cup Parmesan cheese
Extra salt and freshly ground black pepper to taste