Creamy Garlic Parmesan Chicken Pasta Bake

 

Ingredients:

• 1 pound rotini pasta, cooked and drained (reserve 1 cup 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, divided
• ½ cup grated Parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Fresh parsley, chopped (for garnish, optional)

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or butter.

2. In a large bowl, combine cooked pasta, diced chicken, Alfredo sauce, garlic parmesan sauce, half of the shredded mozzarella cheese, and half of the grated Parmesan cheese. Season with salt and pepper to taste. Mix well. Add up to ½ cup of reserved pasta water for desired sauciness.

3. Transfer the mixture evenly into the prepared baking dish.

4. Sprinkle the remaining shredded mozzarella and grated Parmesan cheese over the top.

5. Cover the baking dish with aluminum foil and bake for 20-25 minutes, or until the cheese is melted and bubbly.

6. Optional: To brown the top, remove the foil and broil for 2-3 minutes, watching carefully to avoid burning.

7. Let cool for 5 minutes before garnishing with chopped parsley, if desired. Serve warm and enjoy!