Comfort Food (Print Version)
Ingredients:
01 -
1 pound rotini pasta, cooked and drained (save 1 cup of cooking water for casserole).
02 -
3 cups cooked chicken, diced or shredded.
03 -
2 (15-ounce) jars Alfredo sauce.
04 -
1 cup garlic Parmesan sauce.
05 -
2 cups shredded mozzarella cheese.
06 -
½ cup grated Parmesan cheese.
07 -
½ cup pasta water (optional).
08 -
½ teaspoon salt.
09 -
¼ teaspoon black pepper.
10 -
Fresh parsley, chopped (for garnish, optional).
Instructions:
01 -
Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with cooking spray or butter.
02 -
Boil a large pot of salted water and cook the rotini pasta according to the package instructions until it is al dente. Drain the pasta, reserving 1 cup of the cooking water, and set aside.
03 -
In a large mixing bowl, combine the cooked rotini pasta, diced or shredded chicken, Alfredo sauce, garlic Parmesan sauce, and half of the mozzarella and Parmesan cheese. Season with salt and black pepper to taste.
04 -
Stir the ingredients together until well mixed. If the mixture seems too thick, add about ½ cup of the reserved pasta water to achieve a saucy consistency.
05 -
Spread the pasta mixture evenly into the prepared baking dish.
06 -
Top the pasta mixture with the remaining mozzarella and Parmesan cheese, spreading them evenly over the top.
07 -
Cover the dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and the dish is heated through.
08 -
Optionally, broil the casserole for 2-3 minutes to achieve a golden-brown crust, watching closely to prevent burning.
09 -
After baking, remove the dish from the oven and let it cool, still covered, for 5 minutes. Garnish with freshly chopped parsley if desired. Serve warm and enjoy!.
Notes:
01 -
For a richer flavor, you can use a mix of different cheeses, such as fontina or cheddar, along with the mozzarella and Parmesan.
02 -
This dish pairs well with a simple green salad and garlic bread.