Ingredients
- 1 pound rotini pasta, cooked and drained (save 1 cup of cooking water for casserole)
- 3 cups cooked chicken, diced or shredded
- 2 (15 ounce) jars Alfredo sauce
- 1 cup garlic parmesan sauce
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish lightly with cooking spray or butter.
- In a large mixing bowl, combine the cooked rotini pasta, 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. If the mixture is too thick, add about ½ cup of the reserved pasta water to achieve your desired sauciness.
- Transfer the pasta mixture to the prepared baking dish, spreading it out evenly.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top of the casserole.
- Cover with aluminum foil and bake for 20-25 minutes, or until the cheese is melted and bubbly.
- For a golden top, broil for 2-3 minutes, keeping a close eye to avoid burning.
- Let the casserole cool for 5 minutes before garnishing with chopped parsley, if desired. Serve warm and enjoy!
Notes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
This creamy and cheesy Garlic Parmesan Chicken Pasta Bake is an easy and delicious dish that’s perfect for a cozy family dinner. Its rich flavors and creamy texture make it the ultimate comfort food!