Ingredients
1 pound (about 450 grams) rotini pasta cooked and drained
3 cups (about 450 grams) cooked chicken diced or shredded
2 jars (15 ounces or approximately 425 grams each) Alfredo sauce
1 cup (240 ml) garlic parmesan sauce made from garlic, butter, heavy cream, and Parmesan cheese
2 cups (about 200 grams) shredded mozzarella cheese
½ cup (about 50 grams) grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
Instructions
1-Preheat and Prep: Set oven to 375°F (190°C). Lightly grease a 9×13 inch (23×33 cm) baking dish. This prevents sticking and ensures even baking.
2-Cook Pasta: Boil 1 pound rotini until al dente. Drain, save ½ cup pasta water if needed. Rinse lightly to stop cooking but keep some starch for sauce.
3-Mix Filling: In a big bowl, combine cooked pasta, 3 cups diced chicken, 2 jars Alfredo sauce, 1 cup garlic parmesan sauce, half the cheeses (1 cup mozzarella and ¼ cup Parmesan), ½ tsp salt, and ¼ tsp pepper. Add reserved water for sauciness. Stir well. I love how creamy it gets!
4-Assemble: Spread mixture evenly in the greased dish. Top with remaining 1 cup mozzarella and ¼ cup Parmesan. Cheese blanket makes it irresistible.
5-Bake Covered: Cover with foil. Bake 20-25 minutes until melted and bubbly. Foil keeps moisture in.
6-Optional Crisp: Broil 2-3 minutes uncovered for golden top. Watch close to avoid burning.
7-Rest and Serve: Cool 5 minutes. Garnish with fresh parsley. Dig in! Pairs great with a side like our sweet potato casserole.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧈 Use freshly grated Parmesan for the best flavor.
🍲 Reserve pasta water to adjust sauce consistency if needed.
🔥 Broil at the end for a golden, crispy cheese topping.
- Prep Time: 15 minutes
- Baking Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving