Ingredients
Scale
- 2 cups cooked penne or rotini pasta
- 3 cups cooked, shredded chicken (preferably grilled or baked)
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 4 cloves garlic, minced
- 1 cup heavy cream or half-and-half
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to package instructions until al dente, then drain and set aside.
- In a skillet, heat olive oil, sauté minced garlic until fragrant, then add heavy cream, Italian herbs, salt, and pepper, cooking until thickened. Stir in Parmesan cheese.
- In a bowl, combine pasta, shredded chicken, and garlic Parmesan sauce. Mix well and transfer to a greased baking dish.
- Top with mozzarella cheese and bake for 20-25 minutes, until bubbly and golden brown.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat as needed.
- This dish can be assembled in advance and refrigerated before baking.
- Consider adding vegetables like spinach or bell peppers for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free (if using gluten-free pasta)
Nutrition
- Serving Size: 1 slice
- Calories: 550 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg