Ingredients:

  • 12 oz dried pasta (penne or rotini)
  • 2 (12.5 oz) cans cooked chicken breast, drained and shredded
  • 1 (15 oz) jar Alfredo sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup frozen peas (optional)
  • 2 cloves garlic, minced
  • 1 tsp dried Italian seasoning or dried basil
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp olive oil

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Cook the pasta in salted boiling water until just al dente, about 1-2 minutes less than package instructions; drain and set aside.
  3. Heat olive oil in a skillet over medium heat; sauté minced garlic until fragrant, about 1 minute.
  4. Add drained canned chicken and stir briefly to warm through.
  5. Pour in Alfredo sauce, add Italian seasoning, salt, and pepper; stir to combine.
  6. Add frozen peas and cook for 2-3 minutes until heated.
  7. In a large bowl, combine cooked pasta with the sauce mixture and half of the mozzarella and Parmesan cheeses.
  8. Pour mixture into a 9x13 inch baking dish and sprinkle remaining mozzarella and Parmesan evenly on top.
  9. Bake uncovered for 20–25 minutes, or until the top is golden brown and bubbly.
  10. Let the bake rest for 5 minutes before serving.