Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until it’s just shy of al dente (slightly firm). This will allow it to finish cooking in the sauce while baking. Drain and set aside.
Cook the chicken: If not using pre-cooked chicken, heat olive oil in a skillet over medium-high heat. Season the chicken with a little salt, pepper, and Italian seasoning, then cook until it’s golden brown on both sides and fully cooked. Let the chicken rest for a few minutes before cubing or shredding it.
Step 2: Make the Alfredo Sauce
In a large saucepan or skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned.
Pour in the heavy cream and milk, stirring to combine. Let the mixture heat until it’s just beginning to bubble, but don’t let it boil.
Stir in the grated Parmesan cheese, a little at a time, until fully melted and the sauce is smooth. Season with salt and pepper to taste, and let it simmer for a few minutes until it thickens slightly.
Step 3: Combine and Assemble
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray.
In a large mixing bowl, combine the cooked pasta, shredded chicken, Alfredo sauce, and 1 cup of mozzarella cheese. Stir until the pasta and chicken are evenly coated with the sauce.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Top with the remaining 1 cup of mozzarella cheese for a cheesy, golden layer on top.
Step 4: Bake
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese on top is bubbly and lightly golden brown.
If you prefer an extra-crispy top, switch the oven to broil for the last 2-3 minutes of baking, watching closely to prevent burning.
Once done, remove from the oven and let it sit for 5 minutes to allow the sauce to settle and thicken slightly.
Garnish with fresh chopped parsley or basil for a touch of color and serve hot.
