Ingredients
Scale
- 1 lb Penne or Rotini pasta
- 2 cups cooked chicken breast, shredded or cubed
- 2 cups heavy cream
- 1/2 cup unsalted butter
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 2 cups shredded mozzarella cheese
- 1/4 teaspoon ground nutmeg
- 1/2 cup red bell pepper, finely diced (for festive color)
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray. Bring a large pot of salted water to a boil. Cook your pasta according to the package instructions, but stop about 2 minutes before the “al dente” stage. The pasta will finish cooking in the oven, and this prevents it from becoming mushy.
- In a large skillet or saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Whisk in the grated Parmesan cheese and nutmeg. Stir constantly until the cheese melts and the sauce thickens slightly. Season with salt and black pepper to your preference.
- Drain the pasta and return it to the large pot. Add the cooked chicken and the diced red bell peppers. Pour the warm Alfredo sauce over the mixture. Toss everything together until every piece of pasta is thoroughly coated in the creamy sauce.
- Transfer the pasta mixture into your prepared baking dish. Spread it out evenly. Sprinkle the shredded mozzarella cheese over the top in an even layer. Place the dish in the oven and bake for 20 to 25 minutes, or until the cheese is melted and starts to turn a beautiful golden brown on top.
- Remove the casserole from the oven. Let it rest for 5 minutes to allow the sauce to set slightly. Sprinkle generously with fresh chopped parsley and perhaps a few extra red pepper flakes for that signature Christmas color. Serve warm and enjoy the cheesy goodness!
- Cook Time: 40 minutes