Description
A rich and creamy pasta bake featuring tender rotisserie chicken, al dente pasta, and a luscious Alfredo sauce, topped with melted mozzarella and Parmesan. This easy, comforting dish is perfect for family dinners, potlucks, or meal prep, delivering cheesy goodness in every bite!
Ingredients
- 12 oz penne pasta
- 2 cups shredded rotisserie chicken
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook pasta in salted boiling water until just under al dente. Drain and set aside.
- In a saucepan, melt butter over medium heat. Add garlic and sauté until fragrant.
- Stir in Alfredo sauce, heavy cream, Italian seasoning, salt, and pepper. Simmer for 2 minutes.
- In a large mixing bowl, combine pasta, shredded chicken, and sauce. Toss to coat evenly.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle mozzarella and Parmesan cheese over the top.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for another 10-15 minutes until cheese is golden and bubbly.
- Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes