Ingredients:
2 cups cooked chicken breast, shredded or diced
12 oz penne or rigatoni pasta, cooked al dente
2 cups heavy cream
1 ½ cups Parmesan cheese, grated
1 cup mozzarella cheese, shredded
4 cloves garlic, minced
1 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Directions:
Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
Sauté Garlic: In a large skillet over medium heat, add olive oil. Sauté minced garlic until fragrant, about 1 minute.
Make Sauce: Pour in the heavy cream and bring to a simmer. Gradually whisk in 1 cup of Parmesan cheese, stirring until melted and smooth. Season with salt, pepper, and Italian seasoning.
Combine Ingredients: Add the cooked chicken and pasta to the skillet, stirring until coated in the sauce.
Assemble in Baking Dish: Transfer the mixture to the prepared baking dish. Sprinkle mozzarella and the remaining Parmesan over the top.
Bake: Bake in the preheated oven for 20-25 minutes or until the cheese is golden and bubbly.
Garnish and Serve: Remove from the oven, garnish with fresh parsley, and serve warm.
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 6 | Kcal: 620
