A scrumptious meal that combines tender chicken, creamy homemade Alfredo sauce, and delicious pasta, all baked to perfection with a melty layer of cheese on top.
Ingredients
Scale:
12 ounces penne or rotini pasta
2 cups cooked chicken, shredded or diced
1 cup heavy cream
½ cup unsalted butter
1 cup grated Parmesan cheese
2 cloves garlic, minced
Salt and pepper to taste
¼ teaspoon nutmeg (optional)
1 cup shredded mozzarella cheese
¼ cup breadcrumbs (optional)
2 tablespoons chopped fresh parsley (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a large pot of salted boiling water, cook the pasta until al dente, usually around 8-10 minutes. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Add minced garlic and sauté until fragrant. Slowly whisk in heavy cream and simmer gently for 4-5 minutes.
Stir in grated Parmesan cheese until melted and creamy. Season with salt, pepper, and nutmeg (if using).
In a large mixing bowl, combine cooked pasta, shredded chicken, and Alfredo sauce. Mix well.
Pour the mixture into a greased 9x13 inch baking dish and spread evenly.
Sprinkle shredded mozzarella cheese and breadcrumbs (if using) on top.
Bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
Let cool for a few minutes before garnishing with parsley and serving.
