In a large pot, bring water to a boil and add salt. Cook penne for al dente. After cooking, put the pasta into the 9 x 13 inch oven safe container.
Pre heat oven 425F
In a microwave safe glass container, pour 1/2 inch of water and place in kabocha. Microwave for 3 minutes.
In a large pan, medium heat, melt butter and add sliced onion until it gets clear, 5 minutes.
Add flour to the pan and mix very well until you dont see any flour.
In the same pan, saut chicken until its cooked and become white color, 5 minutes. (Chicken will be cooked more later). Add back the microwaved kabocha into the pan.
Add milk and heavy whipping cream 200 ml at a time. After finishing pouring all the milk, add bay leaf and sliced chicken stock cube into the pan and cook for another 2 minutes. Adjust flavor with salt and pepper.
Pour into the 9 x 13 inch container (from ). Remove bay leaf. Sprinkle over with Italian cheese mix, parmesan cheese and bread crumbs.
Bake it for 15 min at 425F until its golden brown like this!
Truffle salt is a great addition to this dish if you are feeling fancy!
