Tips for Success
Undercook your pasta slightly so it doesn’t get mushy when baked. Use freshly grated cheese for better melt and flavor. Let the casserole rest for 5–10 minutes after baking to allow it to set. Don’t skimp on the seasoning—taste your sauce before combining.
Ingredients
12 ounces penne or rigatoni pasta
2 cups cooked, shredded chicken
3 cups Alfredo sauce (homemade or jarred)
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Chopped parsley for garnish (optional)
Directions
Preheat oven to 375°F. Cook the pasta until just al dente, drain, and set aside. In a large bowl, combine the pasta, chicken, Alfredo sauce, garlic powder, and pepper. Stir in half of the mozzarella cheese. Spread the mixture evenly in a greased 9×13-inch baking dish. Top with remaining mozzarella and Parmesan cheese. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes until golden and bubbly. Let sit for a few minutes before serving. Garnish with chopped parsley if desired.
Additional Tips or Variations
Add steamed broccoli, spinach, or peas for a veggie boost. Swap the chicken for cooked shrimp or turkey. For extra flavor, sprinkle in Italian seasoning or crushed red pepper flakes. If you prefer a crispier top, broil the casserole for 2–3 minutes at the end of baking.