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Introduction:
As a busy home cook, I often juggle work, family, and trying to get dinner on the table fast. This shortcut recipe is my weeknight lifesaver—and my husband's absolute favorite! It combines hearty, comforting flavors with just a few pantry staples, making it the perfect go-to meal when time is tight but you still want something delicious and homemade.
Ingredients:
2 cups cooked rotisserie chicken, shredded
12 oz penne pasta (or any short pasta), cooked and drained
1 (15 oz) jar store-bought Alfredo sauce
1/2 cup sour cream
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper to taste
Optional: fresh parsley, for garnish
Preparation:
Preheat your oven to 375°F (190°C).
In a large bowl, mix the Alfredo sauce, sour cream, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
Fold in the cooked pasta and shredded chicken until everything is well coated.
Transfer the mixture to a greased 9x13-inch baking dish.
Top with shredded mozzarella cheese.
Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
Garnish with chopped parsley before serving, if desired.
Serving and Storage Tips:
Serve hot with a side salad or garlic bread for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Variation:
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