Ingredients:

  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste
  • 3 cups cooked rotini pasta
  • 2 cups cooked chicken breast, diced
  • 1 cup shredded mozzarella cheese
  • ½ cup frozen peas
  • ½ cup breadcrumbs, optional
  • Chopped fresh parsley, for garnish, optional

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Bring a large pot of salted water to boil, add rotini and cook until al dente, about 7-8 minutes. Drain and set aside.
  3. In a skillet, melt butter over medium heat. Add minced garlic, sauté until fragrant (about 1 minute).
  4. Stir in heavy cream, bringing it to a gentle simmer.
  5. Whisk in grated Parmesan cheese, Italian seasoning, salt, and pepper until smooth.
  6. In a mixing bowl, combine cooked rotini, diced chicken, Alfredo sauce, frozen peas, and half of the mozzarella. Mix well.
  7. Pour the mixture into a greased 9x13-inch baking dish and spread evenly.
  8. Sprinkle the remaining mozzarella cheese and breadcrumbs (if using) over the top.
  9. Place in the preheated oven and bake for about 25-30 minutes, or until bubbly and golden on top.
  10. Let cool for 5-10 minutes, garnish with chopped parsley, and serve warm.