What you need:
- 1 lb. rotini pasta, uncooked
- 1 jar (22 oz.) Alfredo sauce
- 3 cups chicken broth
- 2 cups diced, cooked chicken (rotisserie works well!)
- 2 tsp. minced garlic cloves
- 2 cups shredded mozzarella or Italian blend cheese
- Parmesan for serving, optional
- Fresh basil, oregano, and parsley, chopped for garnish, optional
Directions:
- In a 9x13-inch baking dish, mix together pasta, alfredo sauce, chicken broth, chicken, and garlic.
- Cover with aluminum foil and bake in a preheated 425 degree oven for 30 minutes.
- Remove from oven, uncover, and stir. Pasta should be al dente. If not, recover and cook in 5 minute increments until done.
- When pasta is done, sprinkle the top with mozzarella and bake uncovered for an additional 10 minutes.
- Garnish with Parmesan and fresh herbs, if desired.
Recipe from The Seasoned Mom
Posted on Fantastical Sharing of Recipes