Ingredients
12 oz penne or rotini pasta
2 cups cooked chicken, diced or shredded
2 cups Alfredo sauce (store-bought or homemade)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup steamed broccoli (optional)
2 cloves garlic, minced
1 tbsp olive oil
1/2 tsp Italian seasoning
Salt and black pepper, to taste
Fresh parsley, chopped (optional garnish)
Instructions
Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Cook pasta in salted water until just al dente; drain.
In a large bowl, combine pasta, chicken, Alfredo sauce, garlic, olive oil, Italian seasoning, salt, pepper, and broccoli if using.
Transfer mixture to the prepared baking dish.
Sprinkle evenly with mozzarella and Parmesan cheeses.
Bake uncovered for 20–25 minutes, until bubbly and lightly golden on top.
Garnish with parsley before serving, if desired.
Notes
💡 Cooking Tips
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Slightly undercook the pasta so it doesn’t get mushy after baking.
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Rotisserie chicken saves time and adds great flavor.
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For a crispier top, broil for the last 2–3 minutes—watch closely.
🔄 Variations
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Spinach Alfredo Bake: Stir in fresh spinach before baking.
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Bacon Chicken Alfredo: Add cooked, crumbled bacon for smoky flavor.
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Low-Carb Option: Use cauliflower florets instead of pasta.
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Spicy Kick: Mix in crushed red pepper flakes or a dash of cayenne.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 820mg
- Fat: 26g
- Saturated Fat: 13g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg