1-Getting started: with this garlic parmesan chicken pasta bake is a breeze, and it only takes about 45 minutes from start to finish. First, preheat your oven to 375°F and lightly grease a 9×13-inch baking dish to make sure nothing sticks. Cook the 1 pound of rotini pasta in salted boiling water until it’s al dente, then drain it well remember, this usually takes around 8-10 minutes.

2-Next, in a large bowl, mix together the cooked pasta, 3 cups of diced or shredded cooked chicken, 15 ounces of Alfredo sauce, another 15 ounces of Alfredo sauce, 1 cup of garlic Parmesan sauce, 1 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. If the mixture looks too thick, stir in up to 1/2 cup of the pasta cooking water to get that creamy consistency just right.

3-Spread the mixture evenly into your prepared baking dish, then top it with the remaining 1 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese. For the best results, cover the dish with foil and bake for 20-25 minutes until it’s bubbly and hot all the way through. If you want a golden top, remove the foil and broil for 2-3 minutes, but keep an eye on it to avoid burning. After baking, let it cool for about 5 minutes, then garnish with chopped fresh parsley if you have it on hand.