Ingredients
- 1 pound rotini pasta
- 3 cups cooked chicken, diced or shredded
- 30 ounces Alfredo sauce
- 1 cup reserved pasta cooking water
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a large baking dish.
- Cook rotini pasta according to package instructions; drain and reserve 1 cup of pasta water.
- In a large skillet, melt butter over medium heat and sauté minced garlic until fragrant.
- Stir in Alfredo sauce, Italian seasoning, salt, and pepper. Heat until warmed through.
- Add cooked chicken and pasta to the skillet, mixing well. Add reserved pasta water to reach desired creaminess.
- Transfer mixture to the baking dish and top with mozzarella and Parmesan cheese.
- Bake uncovered for 25–30 minutes, until cheese is melted and lightly golden.
- Let rest for a few minutes before serving. Garnish with chopped parsley if desired.
Notes
- Use grilled chicken for extra flavor.
- Try adding vegetables like broccoli, spinach, or peas for variety.
- Use homemade Alfredo sauce if preferred.
- Switch pasta shapes such as penne or rigatoni for a different texture.
- Add reserved pasta water gradually to control sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg
