Ingredients:
1 pound rotini pasta, cooked and drained
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)
Directions:
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 pasta, chicken, Alfredo sauce, and garlic parmesan sauce. Mix in half of the mozzarella and Parmesan cheese. Season with salt and pepper.
If needed for extra sauciness, add about ½ cup of reserved pasta water.
Transfer the mixture to the prepared baking dish, spreading evenly.
Sprinkle the remaining mozzarella and Parmesan cheese over the top.
Cover with aluminum foil and bake for 20-25 minutes, until the cheese is melted and bubbly.
For a golden top, optionally broil for 2-3 minutes, watching carefully to avoid burning.
Let cool for 5 minutes before garnishing with chopped parsley, if desired. Serve warm.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 421 kcal | Servings: 8