Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Ingredients:
1 pound rotini pasta, cooked and drained (reserve 1 cup of cooking water)
3 cups cooked chicken, diced or shredded
2 (15 ounce) jars Alfredo sauce
1 cup garlic parmesan sauce
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh parsley, chopped (for garnish, optional)
Directions:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or butter.
Combine Ingredients:
In a large mixing bowl, combine the cooked pasta, diced or shredded chicken, Alfredo sauce, garlic parmesan sauce, half of the mozzarella cheese, and half of the Parmesan cheese. Season with salt and pepper to taste. Add reserved pasta water if you prefer extra sauciness.
Assemble:
Transfer the creamy pasta and chicken mixture to the prepared baking dish, spreading it out evenly.
Top with Cheese:
Sprinkle the remaining mozzarella and Parmesan cheese over the top of the pasta.
Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Optional Browning:
For a golden brown top, remove the foil and broil the pasta bake for an additional 2-3 minutes, keeping a close eye on it to prevent burning.
Cool and Garnish:
Once baked, remove the pasta bake from the oven and let it cool for about 5 minutes. Garnish with freshly chopped parsley, if desired.
Serve:
Serve warm and enjoy the creamy goodness of this Garlic Parmesan Chicken Pasta Bake!
Tips:
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Variations: Customize with vegetables, add spice, or substitute the protein to suit your taste preferences.
Make Ahead: Assemble ahead of time and refrigerate until ready to bake.
This dish is perfect for family dinners or entertaining guests, providing a comforting and delicious meal everyone will love.