Shortcut Rotisserie Chicken Alfredo Bake
This creamy and cheesy chicken alfredo bake is made with rotisserie chicken and penne pasta for an easy shortcut dinner the whole family will love.
Ingredients
- 16 ounce box penne pasta
- 2-3 cups rotisserie chicken shredded
- 16 ounce Alfredo sauce can use 22-ounce for extra creaminess
- 1½ cups mozzarella cheese shredded
- ½ cup parmesan cheese grated
- 1 tsp garlic powder
- salt and pepper to taste
Instructions
- Preheat your oven to 350°F, then lightly grease a 9x13 baking dish.
- Cook the penne pasta according to the directions on the box, then drain.
- While the pasta is cooking, shred your rotisserie chicken and mix it with the alfredo sauce, garlic powder, salt, and pepper.
- Once the pasta is cooked, stir it into the chicken and alfredo sauce mixture and pour it into a baking dish.
- Sprinkle the mozzarella and parmesan over the top, then bake for 25-30 minutes or until cheese is melted and bubbly.
Notes
Variations:
- Add in veggies like broccoli, spinach, peas, or mushrooms.
- Use your favorite homemade Alfredo sauce recipe instead of the store-bought sauce.
- You can swap out the cheeses by adding provolone or an Italian blend to make it even more creamy.
- Try using grilled chicken or cooked ground Italian sausage instead of the rotisserie chicken.
Storage:
- Store your leftovers in an airtight container in the fridge for 3-4 days.