Ingredients
– 12 oz penne or rigatoni – 2 cups cooked chicken (diced or shredded) – 2 cups Alfredo sauce (jarred or homemade) – 1 ½ cups shredded mozzarella cheese – 1/4 cup grated Parmesan cheese – 1/2 tsp Italian seasoning – 1 tbsp chopped parsley (optional) – Salt and pepper to taste
Instructions
Cook 12 oz pasta (penne or rigatoni) until al dente. Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
In a bowl, mix cooked pasta, 2 cups diced chicken, 2 cups Alfredo sauce, 1 cup mozzarella, and 1/2 tsp Italian seasoning.
Pour the mixture into the baking dish. Top with 1/2 cup more mozzarella and 1/4 cup grated Parmesan cheese.
Bake uncovered for 25–30 minutes, until bubbly and golden on top. Let rest for 5 minutes before serving.
Sprinkle chopped parsley before serving. This creamy bake pairs perfectly with garlic bread and a crisp side salad.