1. Preheat oven to 350 degrees. Cut chicken into bite-sized pieces. In a 10-inch skillet cook chicken, Italian seasoning, salt, and pepper in hot oil over medium heat until chicken is no longer pink (170 degrees). Remove chicken from skillet; set aside.
2. In a large pot or kettle cook pasta according to package directions until just tender. Drain; return pasta to pot.
3. Meanwhile, in the same skillet in which chicken was cooked, cook onion and garlic in 3 tablespoons hot butter over medium heat until tender. Stir in flour until well combined. Stir in tomato paste. Add milk. Cook and stir until mixture is thickened and bubbly; reduce heat. Add the shredded cheese. Stir until cheese is almost melted. Remove from heat. Season to taste with salt and pepper. Add sauce and chicken to cooked pasta in pot; stir to coat. Spoon mixture into a 2-quart square or rectangular baking dish.
4. In a small bowl, stir together bread crumbs, Parmesan cheese, and 3 tablespoons melted butter. Sprinkle crumb mixture over pasta mixture. Bake, uncovered, for 20-25 minutes or until crumb mixture is golden and edges are bubbly. Let stand 10 minutes before serving.
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|Serving Size: 1 Serving (146g)|
|Recipe Makes: 6|
|Calories from Fat: 248 (68%)|
|Amt Per Serving||% DV|
|Total Fat 27.5g||37 %|
|Saturated Fat 17.3g||87 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 1g|
|Cholesterol 80.9mg||25 %|
|Sodium 606mg||21 %|
|Potassium 427.1mg||11 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 13g|
|Protein 16.2g||23 %|
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Calories per serving: 365
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