Ingredients
12 ounces pasta (rotini or penne)
2 cups cooked chicken breast, shredded or cubed
2 cups heavy cream
1 and 1/2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
4 cloves garlic, minced
1 tablespoon butter
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Directions
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the garlic and sauté for about one minute until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper.
Add the cooked pasta and chicken to the skillet. Toss to coat evenly with the Alfredo sauce.
Transfer the mixture to a baking dish and spread evenly. Top with shredded mozzarella cheese.
Bake for 20 to 25 minutes, or until the cheese is melted, golden, and bubbly.
Garnish with chopped fresh parsley and serve hot.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: 520 per serving
