Ingredients:

  • 1 lb penne or rigatoni pasta
  • 1.5 lbs boneless skinless chicken breast, cubed into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups Alfredo sauce
  • 1/2 cup whole milk
  • 3 cloves garlic, minced
  • 1 tsp onion powder
  • 1/4 tsp nutmeg
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp dried parsley

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook for 2 minutes less than the package directions for al dente. Drain and set aside.
  2. Heat olive oil in a skillet over medium-high heat. Season chicken cubes with salt and pepper, then sear until golden brown on all sides (about 5–7 minutes). Remove from heat.
  3. In a large mixing bowl, whisk together the Alfredo sauce, milk, minced garlic, onion powder, and nutmeg.
  4. Fold the seared chicken and par-boiled pasta into the sauce. Stir until evenly coated.
  5. Pour the mixture into a 9x13 inch baking dish and smooth the top with a spatula.
  6. Evenly distribute the shredded mozzarella and Parmesan over the top, then sprinkle with dried parsley.
  7. Bake at 375°F (190°C) for 20–25 minutes, or until the cheese is bubbling and browned.
  8. Let the bake rest for 5–10 minutes before serving to allow the sauce to set.