Categories: Meals

Ingredients

• 16 oz. penne pasta, cooked as directed
• 1 rotisserie chicken, meat shredded, skin and bones discarded
• 2 cups chopped fresh mozzarella, divided
• 2 cups halved cherry tomatoes, divided
• 15 oz. jar Alfredo sauce
• 1 cup heavy whipping cream
• 1/4 cup chopped fresh basil
• 1 garlic clove, minced
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp crushed red pepper
• Garnish: chopped fresh basil, crushed red pepper

Directions

1. Preheat oven to 425. Spray a 13×9-inch baking dish with cooking spray.

2. In a large bowl, stir together cooked pasta, chicken, 1 1/2 cups mozzarella, 1 1/2 cups tomatoes, Alfredo sauce, cream, basil, garlic, salt, black pepper and red pepper. Pour into prepared pan. Top with remaining 1/2 cup mozzarella and remaining 1/2 cup tomatoes.

3. Bake until golden brown and bubbly, about 30 minutes. Let stand for 10 minutes before serving. Garnish with basil and red pepper, if desired.

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