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Ingredients
  • 1 pound cellentani pasta (may sub ziti, penne or fusilli,)
  • 5 tablespoons unsalted butter may sub half olive oil
  • 6 to 8 garlic cloves minced
  • ⅓ cup all-purpose flour
  • 2 cups low sodium chicken broth
  • 3 cups half and half
  • 1 tsp EACH onion powder, dried parsley, dried basil, salt
  • ½ tsp EACH dried thyme, pepper, chicken bouillon, red pepper flakes
  • 2 cups shredded Rotisserie chicken (see notes)
  • 2 cups freshly grated Parmesan cheese
  • 6 to 8 slices provolone cheese
  • 1 cup sour cream
  • 1 cup freshly grated mozzarella cheese
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