In a large mixing bowl, combine the cooked pasta and diced or shredded chicken. Pour in the Alfredo sauce and garlic Parmesan sauce. Add half of the shredded mozzarella and Parmesan cheese. Season with salt and pepper to taste. Mix the ingredients thoroughly, ensuring the pasta and chicken are evenly coated. For extra sauciness, add about ½ cup of reserved pasta water and stir well.
Transfer to Baking Dish:
Once the pasta and chicken are coated in the creamy sauce, transfer the mixture to the prepared baking dish. Spread it out evenly for consistent baking.
Add Cheese Topping:
Sprinkle the remaining shredded mozzarella and Parmesan cheese over the top of the pasta and chicken mixture, creating a tantalizing cheese layer.
Bake to Perfection:
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20-25 minutes, or until the cheese is melted and bubbly, enveloping the dish in irresistible aromas.
Optional Golden Finish:
For an extra touch of golden perfection, remove the foil during the last few minutes of baking and broil the pasta bake for 2-3 minutes. Keep a close eye on it to prevent burning, as broilers can be quite intense.
Garnish and Serve:
Once the pasta bake is done baking, let it cool for about 5 minutes. Garnish with freshly chopped parsley if desired. Slice into generous portions and serve warm, allowing everyone to savor the creamy goodness.
Helpful Tips
Save That Pasta Water: It’s perfect for thinning the sauce if needed.
Rotisserie Chicken: A great time-saver for this recipe.
Extra Veggies: Feel free to add some steamed broccoli or spinach for added nutrients.
Make Ahead: Prepare the dish the night before and bake it the next day for a quick meal.
Storage and Reheating Tips
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F until warmed through, or in the microwave, covered, for 2-3 minutes.
Frequently Asked Questions
Can I use a different type of pasta?
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