Ingredients
- 12 oz cooked pasta (penne, rotini, or elbow)
- 2 cups cooked chicken, shredded or diced
- 1 tbsp olive oil or butter
- 2 cloves garlic, minced
- 1 small onion, chopped
- 4 oz cream cheese or 1/2 cup heavy cream
- 1 cup milk or chicken broth
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper, to taste
- 1 tsp dried Italian seasoning or oregano
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook pasta until al dente, drain, and set aside.
- In a skillet, heat olive oil or butter over medium heat. Sauté garlic and onion until soft and fragrant.
- Add cream cheese (or heavy cream) and milk or broth, whisking until smooth and creamy.
- Stir in cooked chicken and season with salt, pepper, and Italian seasoning.
- Combine cooked pasta with the chicken mixture and mix in half the cheddar and mozzarella cheeses.
- Transfer mixture to the baking dish, top with remaining cheeses and Parmesan if using.
- Bake for 20–25 minutes, until hot and bubbly. Let rest for a few minutes before serving.
- Garnish with chopped parsley before serving.
Notes
- Use rotisserie or leftover grilled chicken for convenience and added flavor.
- Mix in vegetables like spinach, peas, or mushrooms for extra nutrition.
- Add crushed red pepper or buffalo sauce for a spicy version.
- Swap cream cheese with Alfredo sauce for a faster prep.
- Store leftovers in the fridge or freeze for later meals.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg