Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente (1–2 minutes less than package directions). Drain and set aside.

Prep the oven and pan: Heat oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little olive oil or butter.

Sauté aromatics: In a large skillet, heat olive oil over medium. Add onion with a pinch of salt and cook 3–4 minutes until soft. Stir in garlic for 30 seconds, until fragrant.

Make the roux: Add butter to the skillet. When melted, whisk in flour and cook 1–2 minutes, stirring, until it smells nutty and looks foamy.

Build the sauce: Slowly whisk in milk and cream. Add chicken broth. Simmer 3–5 minutes, whisking, until thick enough to coat a spoon. Season with 1–1.5 teaspoons salt, 1/2 teaspoon black pepper, 1–2 teaspoons Italian seasoning, and a pinch of red pepper flakes if you like.

Add cheese: Off heat, stir in 1 cup mozzarella, 1/2 cup cheddar, and 1/4 cup Parmesan until melted and smooth.

Add tomatoes (optional): For a rosé-style bake, stir in the crushed tomatoes or marinara. Taste and adjust seasoning.

Combine: In a large bowl, mix cooked pasta, chicken, and the cheese sauce. The mixture should be well coated but not soupy.

Assemble: Spread half the pasta mixture into the baking dish. Sprinkle with a mix of mozzarella, cheddar, and a little Parmesan. Add the rest of the pasta. Top with remaining cheese. If using, sprinkle the buttered panko over the top for extra crunch.

Bake: Bake 18–22 minutes, until bubbly around the edges. Broil 1–2 minutes at the end to brown the top—watch closely.

Rest and serve: Let the bake sit 5–10 minutes so it sets. Garnish with chopped parsley or basil. Serve warm.