Ingredients
Scale
- 2 cups cooked pasta (penne, rotini, or ziti)
- 2 cups cooked shredded chicken (rotisserie or boiled chicken)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream or half-and-half
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside. Shred cooked chicken if not pre-shredded.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add shredded chicken and cook for 2-3 minutes to enhance flavor.
- Pour in heavy cream or half-and-half into the skillet. Add Italian seasoning, salt, and pepper. Stir and simmer for 2-3 minutes until slightly thickened.
- Add cooked pasta to the skillet, stirring to coat with sauce. Mix in shredded chicken, mozzarella, and Parmesan cheese until evenly combined.
- Transfer the mixture into a greased baking dish. Top with additional mozzarella and Parmesan cheese if desired. Preheat oven to 375°F (190°C).
- Bake uncovered for 20-25 minutes until bubbly and golden. For a crispier top, broil for 2-3 minutes.
- Sprinkle with chopped parsley before serving. Serve hot with garlic bread or a green salad.
Notes
- Feel free to add sautéed spinach, sun-dried tomatoes, or red pepper flakes for extra flavor.
- Use rotisserie chicken for convenience and extra flavor.
- For a healthier version, substitute whole wheat pasta and low-fat cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 125 mg