Ingredients
Cooked short pasta (penne, rotini, rigatoni, or bowtie), 8 oz (about 3 cups cooked)
Cooked chicken, shredded or chopped, 2 cups
Heavy cream, 1 cup
Grated Parmesan cheese, 1/2 cup
Garlic, minced, 3 cloves
Italian seasoning, 1 teaspoon
Salt and black pepper, to taste
Shredded mozzarella cheese, 1 cup
Fresh parsley, for garnish
Instructions
1-Preheat the oven: Preheat oven to 350°F (175°C) to ensure even baking.
2-Combine ingredients: In a large bowl, mix cooked pasta, shredded chicken, heavy cream, Parmesan, minced garlic, Italian seasoning, salt, and pepper until well coated; add pasta water if too thick.
3-Transfer to baking dish: Grease a 9×13-inch baking dish, pour in the mixture, and spread evenly.
4-Add cheese topping: Generously sprinkle shredded mozzarella (and extra Parmesan if desired) over the top.
5-Bake to perfection: Bake for 25-30 minutes until bubbly and golden brown; optionally broil for 1-2 minutes for a crispy top, watching closely.
6-Garnish and serve: Let rest for 5 minutes, garnish with fresh parsley, and serve warm.
Last Step:
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💡 Prep ahead: Cook your pasta and shred your chicken beforehand so assembly takes just minutes when you are ready to bake.
🔥 Preheat thoroughly: A fully heated oven from the start is essential for that bubbly, golden cheese topping.
⏱️ Let it rest: The 5-minute rest after baking is not optional — it lets the sauce settle into a creamier, more cohesive texture.
- Prep Time: 15 minutes
- Rest Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 510
- Sugar: 3g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 105mg