Description
A creamy, cheesy, and garlicky pasta bake made with Alfredo and garlic Parmesan sauces, shredded chicken, and two types of cheese — perfect for a cozy and satisfying meal.
Ingredients
- 1 lb rotini pasta (or penne, rigatoni)
- 2–3 cups cooked chicken, diced or shredded
- 1 jar Alfredo sauce (about 15 oz)
- 1 jar garlic Parmesan sauce (about 15 oz)
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
- 1 cup reserved pasta cooking water (as needed)
Instructions
- Preheat oven to 375°F (190°C).
- Boil rotini pasta until al dente. Reserve 1 cup of the cooking water, then drain.
- In a large bowl, combine cooked pasta, shredded chicken, Alfredo sauce, garlic Parmesan sauce, half of the mozzarella and Parmesan cheese, salt, and pepper. Stir well. Add reserved pasta water a little at a time if the mixture is too thick.
- Transfer the mixture into a lightly greased 9×13-inch baking dish and spread evenly.
- Top with the remaining mozzarella and Parmesan cheese.
- Cover with foil and bake for 20–25 minutes, until bubbly and heated through.
- Optional: Broil uncovered for 2–3 minutes for a golden top.
- Let rest for 5 minutes before garnishing with parsley, if desired. Serve warm.
Notes
- You can substitute the chicken with turkey, sausage, or ham.
- Add sautéed spinach, broccoli, or sun-dried tomatoes for extra veggies.
- Use light Alfredo sauce and part-skim cheese for a lighter version.