Ingredients
- Pasta: 8 ounces (such as penne, rotini, or rigatoni)
- Cooked Chicken: 2 cups, shredded or diced (rotisserie chicken works well)
- Alfredo Sauce: 2 cups (store-bought or homemade)
- Broccoli: 1 cup, steamed and chopped (optional)
- Mozzarella Cheese: 1 ½ cups, shredded (plus more for topping)
- Parmesan Cheese: ½ cup, grated
- Garlic: 2 cloves, minced
- Olive Oil: 1 tablespoon (for sautéing)
- Salt: to taste
- Black Pepper: to taste
- Italian Seasoning: 1 teaspoon (optional)
- Fresh Parsley: for garnish (optiona
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Drain and set aside.
- Sauté Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
- Combine Ingredients: In a large mixing bowl, combine the cooked pasta, shredded chicken, steamed broccoli (if using), Alfredo sauce, half of the mozzarella cheese, half of the Parmesan cheese, salt, black pepper, and Italian seasoning. Mix well until all ingredients are thoroughly combined.
- Transfer to Baking Dish: Pour the pasta mixture into a greased 9×13 inch baking dish. Spread it evenly and press it down slightly.
- Add Toppings: Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the top of the pasta bake.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Garnish and Serve: Once baked, remove from the oven and let it cool for a few minutes. Garnish with fresh parsley, if desired, and serve ho