Description
A deliciously creamy and cheesy pasta bake made with rotini, tender chicken, and rich garlic Parmesan sauce, perfect for family dinners or potlucks!
Ingredients
Scale
- 1 pound rotini pasta, cooked and drained (reserve 1 cup of pasta cooking water)
- 3 cups cooked chicken, diced or shredded
- 2 jars (15 oz each) 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)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Combine Ingredients: In a large mixing bowl, mix the cooked pasta, chicken, Alfredo sauce, garlic Parmesan sauce, half of the mozzarella cheese, and half of the Parmesan cheese. Season with salt and pepper. Add reserved pasta water if a creamier consistency is desired.
- Assemble: Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the remaining mozzarella and Parmesan cheese on top.
- Bake: Cover with aluminum foil and bake for 20-25 minutes until the cheese melts and the dish is bubbly.
- Broil: For a golden top, remove the foil and broil for 2-3 minutes, watching carefully to avoid burning.
- Serve: Let cool for 5 minutes, garnish with parsley, and enjoy warm.
Notes
- Using leftover rotisserie chicken can save you time and effort.
- Feel free to substitute rotini with any pasta shape you prefer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the dish
- Calories: 550
- Sugar: 2g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg