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Ingredients:
- 1 pound rotini pasta, cooked and drained (save 1 cup of cooking water for casserole)
- 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)
Directions:
- Preheat Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish lightly with cooking spray or butter.
- Combine Ingredients:
- In a large mixing bowl, combine the cooked pasta, chicken, Alfredo sauce, garlic Parmesan sauce, half of the mozzarella cheese, and half of the Parmesan cheese. Season with salt and pepper to taste. Mix well. Add about ½ cup of pasta water if needed for extra sauciness.
- Transfer to Baking Dish:
- Transfer the mixture to the prepared baking dish, spreading it evenly.
- Add Toppings:
- Sprinkle the remaining mozzarella and Parmesan cheese over the top.
- Bake:
- Cover with aluminum foil and bake for 20-25 minutes, until the cheese is melted and bubbly.
- Optional: For a golden top, broil for 2-3 minutes, watching carefully to avoid burning.
- Cool and Garnish:
- Let cool for 5 minutes before garnishing with chopped parsley, if desired.
- Serve:
- Serve warm and enjoy!
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Calories: 421 kcal | Servings: 8
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