Ingredients
- Chicken: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- Pasta: 1 lb dried pasta (penne, rigatoni, ziti, or rotini work best as they hold sauce well)
- Alfredo Sauce: 2 (15-ounce) jars of good quality Alfredo sauce (choose your favorite brand; a roasted garlic or three-cheese variety can add extra flavor)
- Olive Oil: 2 tablespoons, for cooking the chicken
- Garlic: 3 cloves, minced (or 1 teaspoon garlic powder if you’re out of fresh)
- Onion (Optional but Recommended): 1 small yellow onion, finely chopped
- Italian Seasoning: 1 tablespoon, dried
- Salt: 1 teaspoon, or to taste
- Black Pepper: 1/2 teaspoon, or to taste
- Mozzarella Cheese: 2 cups shredded (low-moisture, part-skim works well for good meltability)
- Parmesan Cheese: 1/2 cup freshly grated, plus more for serving
- Fresh Parsley (Optional Garnish): 2 tablespoons, chopped
- Frozen Peas or Steamed Broccoli Florets (Optional Addition): 1 cup, if you want to sneak in some veggies.
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. This prevents sticking and makes cleanup easier.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (usually about 1-2 minutes less than the package recommends). It will continue to cook in the oven, so you don’t want it mushy. Drain the pasta well and set aside. A little olive oil tossed with the pasta can prevent it from sticking if it sits for a few minutes.
- Cook the Chicken: While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion (if using) and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Season and Brown Chicken: Add the cubed chicken to the skillet. Season generously with salt, pepper, and Italian seasoning. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through (internal temperature should reach 165°F or 74°C). This usually takes about 7-10 minutes. If you’re using pre-cooked or rotisserie chicken, you can skip this browning step and simply add it in with the sauce later.
- Combine with Sauce: Reduce the heat to low. Pour both jars of Alfredo sauce into the skillet with the chicken. Stir well to combine. If you’re adding peas or broccoli, stir them in now. Let the sauce simmer gently for 2-3 minutes, allowing the flavors to meld. Taste and adjust seasoning if needed – sometimes jarred sauces need a little extra salt, pepper, or garlic powder.
- Assemble the Bake: Add the cooked and drained pasta to the skillet with the chicken and sauce mixture. Gently toss everything together until the pasta is evenly coated. Ensure every nook and cranny of the pasta is enveloped in that creamy sauce.
- Transfer to Baking Dish: Pour the chicken and pasta mixture into the prepared baking dish, spreading it out into an even layer.
- Top with Cheese: Sprinkle the shredded mozzarella cheese evenly over the top of the pasta. Then, sprinkle the grated Parmesan cheese over the mozzarella. This combination gives you that lovely melt and a beautiful golden crust.
- Bake to Perfection: Place the baking dish in the preheated oven. Bake for 20-25 minutes, or until the sauce is bubbly around the edges and the cheese on top is melted, golden brown, and slightly crispy in spots. If you like your cheese extra browned, you can switch to the broiler for the last 1-2 minutes, but watch it very carefully to prevent burning.
- Rest and Serve: Once baked, remove the dish from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and prevents you from burning your mouth on molten cheese. Garnish with fresh chopped parsley, if desired, for a pop of color and freshness.
Nutrition
- Serving Size: One Normal Portion
- Calories: 650-750