Ingredients
Scale
- 8 ounces penne pasta, dry
- 2 cups shredded cooked chicken, cooled or rotisserie
- 2 cups Alfredo sauce, store-bought or homemade
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon chopped parsley, optional (for garnish)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish.
- Boil the penne in salted water according to package directions until al dente. Drain and return to the pot.
- Stir the shredded chicken into the warm pasta.
- Pour the Alfredo sauce over the pasta and chicken. Mix until everything is evenly coated.
- Season with salt and pepper to taste, then fold in half of the mozzarella and half of the Parmesan.
- Transfer the pasta mixture to the prepared baking dish and smooth the top.
- Sprinkle the remaining mozzarella and Parmesan evenly over the top.
- Bake for 15–20 minutes until the cheese is bubbly and lightly golden.
- Broil 1–2 minutes if you want a more browned top—watch closely to prevent burning.
- Let rest 5 minutes, then sprinkle with chopped parsley and serve warm.
Notes
For best results, do not overcook the pasta; al dente holds up better. Use rotisserie chicken to save time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian