Description
A creamy, cheesy bake with penne pasta, shredded chicken, and rich Alfredo sauce, topped with mozzarella and Parmesan cheese, baked until bubbly.
Ingredients
- 8 ounces penne pasta
- 2 cups cooked chicken, shredded (rotisserie is perfect)
- 2 cups Alfredo sauce (jarred or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Bring a pot of salted water to a boil. Cook the penne for 8–10 minutes until al dente, then drain and set aside.
- If your chicken isn’t shredded, shred it now with two forks or pulse briefly in a food processor.
- In a large bowl, combine the drained pasta, shredded chicken, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Toss gently until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the mozzarella and Parmesan evenly over the top.
- Bake uncovered for 25–30 minutes, until the cheese is bubbly and starting to turn golden. For a crisper, more browned top, broil for 1–2 minutes—watch very closely.
- Let the bake rest for 5 minutes before serving, then garnish with chopped parsley.
Notes
Use rotisserie chicken to save time. For a lighter version, use reduced-fat Alfredo or mix with milk. To make it dairy-free, use vegan Alfredo and dairy-free cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian