1-First, cook the 1 pound of rotini pasta al dente, then reserve ½ cup of the pasta water before draining. This water helps keep the sauce creamy if it thickens too much.

2-Next, in a large bowl, combine the cooked pasta with 3 cups of diced or shredded chicken, 2 jars of 15-ounce Alfredo sauce, and 1 cup of garlic Parmesan sauce made from minced garlic, butter, heavy cream, and grated Parmesan cheese. Add 2 cups of shredded mozzarella cheese and ½ cup of grated Parmesan cheese for extra cheesiness.

3-Season the mixture with ½ teaspoon of salt and ¼ teaspoon of black pepper, stirring everything together until it’s evenly coated. If the mixture seems dry, stir in the reserved pasta water a little at a time.

4-Transfer the mixture to a greased 9×13 inch casserole dish, spreading it out evenly for baking.

5-Bake at 375°F for 20-25 minutes until it’s bubbly and hot throughout. For a golden brown top, broil for 2-3 minutes, but keep an eye on it to avoid burning.

6-Finally, let it rest for a few minutes, then garnish with fresh parsley before serving. If you’re looking for more chicken ideas, try this similar recipe for inspiration: easy chicken spaghetti recipe.