1 lb penne pasta
1 tablespoon olive oil
2 cups cooked chicken, shredded (leftover rotisserie chicken is perfect)
1 jar (15 oz) of your favorite Alfredo sauce
1 cup whole milk
1/2 cup sour cream
1 1/2 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon dried parsley flakes
Cooking spray for the baking dish
Directions:
Preheat the oven to 375°F. Grease a 9×13 inch baking dish.
Boil penne pasta in salted water until al dente. Drain and return to the pot.
Add olive oil, shredded chicken, Alfredo sauce, milk, sour cream, half of the mozzarella and Parmesan, garlic and onion powder, and black pepper to the pot. Stir to combine.
Transfer the pasta to the baking dish. Top with remaining cheeses and parsley flakes for color.
Bake for 25-30 minutes until cheese is bubbly and golden.
Let it cool for a few minutes before serving.
Variations & Tips:
Add sautéed mushrooms or spinach for extra veggies.
For a crunchy top, add a mix of seasoned breadcrumbs and cheese in the last 10 minutes of baking.
For a gluten-free option, choose GF penne and ensure the Alfredo sauce is gluten-free.
The kitchen is a place of creativity and love, and there’s no right or wrong here. This Chicken Alfredo Penne Bake is sure to bring smiles to your dinner table. Enjoy every bite, my friends!
