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Instructions:
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook the pasta until al dente, then drain and set aside.
- In a large skillet, melt the butter and sauté the garlic for about 1 minute, just until fragrant.
- Pour in the heavy cream and simmer gently for 2–3 minutes.
- Stir in the Parmesan cheese, Italian seasoning, salt, and pepper, whisking until the sauce becomes smooth and creamy.
- Add the cooked chicken and pasta to the sauce, stirring until everything is evenly coated.
- Pour the mixture into the prepared baking dish and sprinkle the mozzarella cheese evenly over the top.
- Bake for 20–25 minutes, or until the casserole is bubbly and the cheese is golden.
- Garnish with chopped parsley and serve warm.
Variations
- Add spinach, sun-dried tomatoes, or roasted red peppers for extra flavor and color.
- Use grilled chicken for a smokier taste.
- Substitute part of the Parmesan with Asiago for richer depth.
- Mix in cooked broccoli or peas for a vegetable-forward version.
Tips
- Cook pasta just to al dente so it doesn’t soften too much while baking.
- If the sauce thickens too quickly, add a splash of pasta water to loosen it.
- For a crispier top, broil the dish for 1–2 minutes at the end of baking.
- This casserole reheats beautifully—perfect for next-day leftovers.
