Ingredients
Scale
- 8 oz penne pasta
- 2 cups cooked chicken, shredded
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 3 cloves roasted garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1 cup breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the penne pasta according to package directions, then drain.
- In a large skillet, combine the heavy cream, roasted garlic, salt, and black pepper over medium heat. Stir in the Parmesan cheese until melted and smooth.
- In a large mixing bowl, combine cooked pasta, shredded chicken, and Alfredo sauce. Stir until well coated.
- Pour the mixture into a greased baking dish.
- In a small bowl, mix the breadcrumbs with melted butter. Sprinkle the breadcrumb mixture evenly over the pasta and sauce.
- Top with shredded mozzarella cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before serving.
Notes
Use leftover rotisserie chicken to save time. For a lighter version, you can use half-and-half instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg