This Chicken Alfredo Pasta Bake is a rich, creamy, easy dinner that comes together with cooked chicken, penne pasta, garlic, Parmesan, and mozzarella. It is a solid way to turn leftover chicken into a comforting baked pasta dish the whole table will get into.

Ingredients

• 4 cups cooked chicken, shredded or chopped
• 16 ounces penne pasta, cooked al dente
• 4 tablespoons olive oil
• 8 cloves garlic, minced
• 4 cups heavy cream
• 2 cups chicken broth
• 2 cups freshly grated Parmesan cheese
• 1 cup mozzarella cheese, shredded
• Salt, to taste
• Black pepper, to taste
• 2 teaspoons Uncle Dibbz Delta Dust
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat the oven: Preheat your oven to 375°F.
2. Sauté the garlic: In a large skillet or oven safe pan, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 to 2 minutes, just until fragrant.
3. Make the Alfredo sauce: Pour in the heavy cream and chicken broth. Bring to a gentle simmer, then reduce the heat. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Season with salt, black pepper, and Uncle Dibbz Delta Dust.
4. Add the pasta and chicken: Fold in the cooked penne and cooked chicken. Stir until everything is evenly coated in the sauce.
5. Top with mozzarella: If needed, transfer the mixture to a lightly greased 9x13 baking dish. Sprinkle the mozzarella evenly over the top.
6. Bake: Bake uncovered for 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly golden on top.
7. Finish and serve: Remove from the oven and let it rest for 5 minutes. Garnish with chopped parsley and serve warm.

Recipe Tips

• Rotisserie chicken works great for this recipe.
• Do not overcook the pasta before baking. Keep it al dente so it holds up in the sauce.
• Freshly grated Parmesan melts better and gives the sauce a smoother finish.
• For a more golden top, broil for 1 to 2 minutes at the end, watching closely.