Description
A creamy, cheesy baked pasta casserole with shredded chicken and a rich Alfredo-style sauce.
Ingredients
- 8 oz pasta (penne or rotini)
- 1 cup heavy cream
- 1 cup cottage cheese
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 cups cooked chicken, shredded
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Cook the pasta according to package instructions in salted water until al dente; drain and set aside.
- Mix the heavy cream, cottage cheese, grated Parmesan, and minced garlic in a large bowl. Season with salt and pepper, then stir until well combined.
- Stir the cooked pasta and shredded chicken into the sauce mixture until everything is evenly coated.
- Transfer the mixture into a greased baking dish and spread it into an even layer.
- Bake in the preheated oven for 25–30 minutes, until bubbly and lightly golden on top. Let it rest for 5–10 minutes after baking.
- Garnish with chopped fresh parsley before serving.
Notes
Great for meal-prep dinners and reheats well. You can make it ahead by assembling the bake and refrigerating before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian