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 cup pasta water optional
– ½ teaspoon salt
– ¼ teaspoon black pepper
– Fresh parsley chopped (for garnish, optional)
Instructions:
1. Begin by preheating the oven to 375°F and lightly grease a 9×13 inch baking dish with some cooking spray or butter.
2. Boil a large pot of salted water and cook the rotini pasta as per package guidance until it reaches al dente texture. Drain and set aside.
3. In a sizable mixing bowl, combine the cooked rotini pasta, diced or shredded chicken, Alfredo sauce, garlic Parmesan sauce, along with half of the mozzarella and Parmesan cheese. Season with salt and black pepper to taste.
4. Stir the ingredients together until they are well mixed. Add about ½ cup of pasta water if needed to achieve a saucy consistency.
5. Spread the pasta mixture evenly into the prepared baking dish.
6. Top the dish with the remaining mozzarella and Parmesan cheese, spreading them evenly.
7. Cover the dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese has melted, is bubbling, and the dish is heated through.
8. Optionally, broil the casserole for 2-3 minutes for a golden-brown crust, watching closely to prevent burning.
9. After baking, remove from the oven and let it cool covered for 5 minutes. Garnish with freshly chopped parsley if desired. Serve warm and enjoy!
Prep Time: 15 Minutes | Cooking Time: 25 Minutes | Total Time: | Servings: 8