Ingredients
Scale
- 8 ounces pasta (such as penne, rotini, or elbow macaroni)
- 2 cups cooked chicken, shredded or diced
- 1 jar (15 ounces) Alfredo sauce
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Optional: 1/2 cup grated Parmesan cheese for topping
Instructions
- Preheat oven to 375°F (190°C). Cook pasta according to package directions until al dente. Drain and set aside.
- In a large mixing bowl, combine the cooked pasta and shredded chicken. Season with salt and pepper to taste.
- Pour the Alfredo sauce over the pasta and chicken mixture. Stir well to ensure everything is coated.
- Pour the chicken pasta mixture into a 9×13 inch baking dish. Sprinkle the shredded mozzarella cheese (and Parmesan cheese, if using) evenly over the top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the casserole is heated through. Let it cool slightly before serving.
Notes
- Don’t overcook the pasta; it should be al dente, as it will continue to cook in the oven.
- Ensure the chicken is evenly distributed for consistent flavor in every bite.
- Feel free to add vegetables like broccoli, peas, or mushrooms for extra nutrients and flavor.
- Use a high-quality Alfredo sauce for the best taste, or make your own from scratch.
- Cover the baking dish with foil for the first 15 minutes to prevent the cheese from burning, then remove the foil to let it brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free (with gluten-free pasta)
Nutrition
- Serving Size: 1 serving
- Calories: 450 Kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg