Garlic Parmesan Chicken Pasta Bake
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
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ 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 to prevent sticking.
- 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. Mix everything together until well combined. If you prefer extra sauciness, add about ½ cup of reserved pasta water to the mixture.
- Transfer the creamy pasta and chicken mixture to the prepared baking dish, spreading it out evenly.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top of the pasta.
- 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: 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.
- Once baked, remove the pasta bake from the oven and let it cool for about 5 minutes.
- Garnish with freshly chopped parsley, if desired, for a pop of color and freshness.
- Serve warm and enjoy the creamy goodness of this Garlic Parmesan Chicken Pasta Bake!
Nutritional Information (per serving)
Calories: 421 kcal
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
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