Cheese Chicken Alfredo Bake
Ingredients:
2 cups cooked chicken, diced or shredded
16 oz pasta (penne or rigatoni works best)
1 (16 oz) jar Alfredo sauce
1 cup heavy cream
1 1/2 cups shredded mozzarella cheese
1 cup shredded Parmesan cheese
1 tablespoon butter
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Cook the pasta according to package instructions, drain, and set aside.
In a large skillet, melt the butter over medium heat. Add the cooked chicken and sauté for 2-3 minutes until heated through.
Pour in the Alfredo sauce and heavy cream, stirring to combine. Add the garlic powder, Italian seasoning, salt, and pepper. Let the mixture simmer for 5 minutes until it thickens slightly.
Add the cooked pasta to the sauce and chicken mixture, stirring to coat the pasta evenly with the sauce.
Transfer the pasta mixture to the prepared baking dish. Top with shredded mozzarella and Parmesan cheeses.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Remove from the oven and let cool for a few minutes. Garnish with freshly chopped parsley before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Servings: 6-8