Ingredients
Scale
- 3 cups cooked penne or rotini pasta
- 2 cups cooked and shredded chicken (preferably grilled or baked)
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 1 cup heavy cream
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Cook the pasta until al dente according to package instructions, drain and set aside.
- In a large skillet, melt the butter over medium heat. Sauté minced garlic until fragrant, about 1 minute.
- Add heavy cream, Italian seasoning, salt, and pepper to the skillet. Stir to combine and simmer for 2-3 minutes.
- Mix the cooked pasta and shredded chicken into the skillet with the sauce. Stir well to coat evenly.
- Transfer the mixture into a greased baking dish. Sprinkle shredded mozzarella and parmesan cheeses evenly over the top.
- Bake in the preheated oven for 20-25 minutes until bubbly and golden. Optional: broil for 2-3 minutes for a crispy top.
- Garnish with chopped parsley before serving. Enjoy hot!
Notes
- Use rotisserie chicken for quick prep and added flavor.
- Add sautéed vegetables like spinach, bell peppers, or mushrooms for extra nutrition.
- Sprinkle additional mozzarella or dollops of cream cheese for a cheesier result.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Nut-Free, High-Protein
Nutrition
- Serving Size: 1 plate (about 1/6 of dish)
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg