Creamy Garlic Parmesan Chicken Pasta (Print View)
Cheesy chicken and rotini pasta with creamy garlic Parmesan flavor, baked for a golden, bubbly finish.
# What You'll Need:
→ Pasta
01 -
1 pound rotini pasta
→ Protein
02 -
3 cups cooked chicken, diced or shredded
→ Sauces
03 -
2 jars (15 ounces each) Alfredo sauce
04 -
1 cup garlic Parmesan sauce
→ Cheese
05 -
2 cups shredded mozzarella cheese
06 -
1/2 cup grated Parmesan cheese
→ Seasoning
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon black pepper
→ Garnish
09 -
Fresh parsley, chopped, for garnish (optional)
# Directions:
01 -
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 -
Bring a large pot of salted water to a boil. Add rotini pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain pasta.
03 -
In a large mixing bowl, combine cooked pasta, diced or shredded chicken, Alfredo sauce, garlic Parmesan sauce, half of the shredded mozzarella cheese, and half of the grated Parmesan cheese. Season mixture with salt and black pepper. Add approximately 1/2 cup reserved pasta water if the sauce is too thick.
04 -
Transfer pasta mixture into the prepared baking dish and spread evenly. Sprinkle with remaining mozzarella and Parmesan cheeses.
05 -
Cover with aluminum foil and bake for 20 to 25 minutes, or until cheese is melted and the dish is bubbling.
06 -
Remove foil and broil for an additional 2 to 3 minutes, watching closely, until the top is golden and slightly crisp.
07 -
Remove from oven and let rest for 5 minutes. Garnish with chopped parsley if desired and serve warm.
# Notes:
01 -
Add reserved pasta water gradually to adjust creaminess without thinning the sauce excessively.