Rich, cheesy, and ultra-comforting — perfect for weeknights or potlucks.
Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins
Servings: 6–8
📝 Ingredients
1 lb rotini pasta (or penne, rigatoni)
2–3 cups cooked chicken, diced or shredded
1 jar Alfredo sauce (~15 oz)
1 jar garlic Parmesan sauce (~15 oz)
2 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
Salt & pepper, to taste
1 cup reserved pasta cooking water (as needed)
Fresh parsley, chopped (optional, for garnish)
👩🍳 Instructions
1️⃣ Cook the Pasta
Preheat oven to 375°F (190°C).
Cook pasta in salted water until al dente.
Reserve 1 cup of cooking water, then drain.
2️⃣ Mix the Bake
In a large mixing bowl, combine:
Cooked pasta
Cooked chicken
Alfredo sauce
Garlic Parmesan sauce
Half the mozzarella & Parmesan cheese
Salt and pepper to taste
Stir until evenly coated. If too thick, mix in a little reserved pasta water.
3️⃣ Assemble & Bake
Spread mixture into a greased 9×13-inch baking dish.
Sprinkle with remaining mozzarella & Parmesan cheese.
Cover with foil and bake 20–25 minutes, until hot and bubbly.
4️⃣ Optional Broil
For a golden top, uncover and broil 2–3 minutes.
5️⃣ Serve
Let rest 5 minutes before garnishing with parsley. Serve warm.
💡 Tips & Variations
Protein Swaps: Try turkey, sausage, or ham instead of chicken.
Veggie Boost: Add sautéed spinach, broccoli, or sun-dried tomatoes.
Lightened Version: Use light Alfredo sauce & part-skim cheese.
If you’d like, I can also create a freezer-friendly version so you can prep this pasta bake in advance for quick weeknight dinners. Would you like me to add that?