Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a large pot, bring salted water to a boil and add the rotini pasta. Cook until al dente, drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and stir to combine. Allow it to simmer for 3-5 minutes until slightly thickened.
- Remove from heat, stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- In a large mixing bowl, combine the cooked pasta, shredded chicken, and creamy sauce, stirring well to coat.
- Pour the mixture into a greased 9x13 inch baking dish and top with shredded mozzarella cheese.
- Bake for about 20 minutes or until the cheese is bubbly and golden brown.
- Once done, remove from the oven, let it cool slightly, and garnish with fresh parsley if desired. Serve warm.
Notes
If you don't have heavy cream, substitute with half-and-half or a mix of milk and cream. Mix in other cheeses for a unique flavor twist. To keep the bake creamy, add a splash of chicken broth or water if the pasta absorbs too much sauce.