Description
A comforting dish that combines tender chicken, creamy Alfredo sauce, and pasta, all baked to perfection.
Ingredients
Scale
- 8 ounces Penne pasta
- 2 cups Cooked chicken, shredded
- 2 cups Alfredo sauce
- 1 cup Shredded mozzarella cheese
- 1/2 cup Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- 1/4 cup Fresh parsley, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- Shred your cooked chicken if not already done.
- If making homemade Alfredo sauce, combine heavy cream, butter, garlic, and Parmesan cheese in a saucepan over medium heat. Stir until the cheese melts and the sauce thickens slightly.
- In a large mixing bowl, combine the cooked pasta, shredded chicken, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Mix well until all ingredients are evenly coated.
- Transfer the pasta mixture into a greased 9×13-inch baking dish. Spread evenly and sprinkle shredded mozzarella and grated Parmesan cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before serving. Garnish with chopped parsley.
Notes
Serve with a fresh green salad or garlic bread. Leftovers can be stored in an airtight container for up to 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg