Cheesy Baked Chicken Alfredo Pasta

Ingredients
12 oz pasta (penne, rigatoni, or fettuccine broken in half)
2 cups cooked chicken breast, sliced or cubed
2 tbsp butter
3 cloves garlic, minced
2 cups heavy cream
1 cup milk
1½ cups grated Parmesan cheese
1½–2 cups shredded mozzarella cheese
1 tsp salt
½ tsp black pepper
½ tsp Italian seasoning
½ tsp garlic powder
Optional: fresh parsley or basil, chopped
Instructions
Cook the pasta
Boil pasta in salted water until just al dente. Drain and set aside.
Make the Alfredo sauce
In a large pan, melt butter over medium heat.
Add garlic and sauté for 30 seconds until fragrant.
Pour in heavy cream and milk, stirring gently.
Add salt, pepper, Italian seasoning, and garlic powder. Simmer 3–4 minutes.
Add cheese
Stir in Parmesan cheese until melted and smooth.
Add cooked chicken and mix well.
Combine
Add cooked pasta to the sauce and toss until fully coated.
Bake
Transfer to a greased baking dish.
Sprinkle mozzarella evenly on top.
Bake until golden
Bake at 375°F (190°C) for 20–25 minutes, until bubbly and lightly browned.
Finish & serve
Garnish with fresh parsley or basil. Serve hot and stretchy!
Optional Add-Ins
Mushrooms or spinach
Broccoli
A pinch of chili flakes
Crispy bacon bits on top