Ingredients
Scale
- 1 pound rotini pasta, cooked and drained (reserve 1 cup of cooking water)
- 3 cups cooked chicken, diced or shredded
- 2 (15-ounce) jars Alfredo sauce
- 1 cup garlic parmesan sauce
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter. - Mix the Ingredients
- In a large mixing bowl, combine the cooked rotini pasta, diced or shredded chicken, Alfredo sauce, garlic parmesan sauce, half of the shredded mozzarella, and half of the grated Parmesan.
- Season with salt and pepper, mixing well. For extra creaminess, add about ½ cup of reserved pasta water as needed.
- Transfer to Baking Dish
- Pour the pasta mixture into the prepared baking dish, spreading it out evenly.
- Top with Cheese
- Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top of the casserole.
- Bake
- Cover the dish with aluminum foil and bake for 20-25 minutes or until the cheese is melted and bubbly.
- Optional Broiling
- For a golden, crispy top, remove the foil and broil for an additional 2-3 minutes, watching closely to prevent burning.
- Cool and Serve
- Let the casserole cool for about 5 minutes before garnishing with chopped parsley, if desired. Serve warm and enjoy!
Prep Time: 15 minutes
Total Time: 40 minutes
Servings: 6-8