Ingredients

1 (16 oz) package rotini pasta (uncooked)
22 oz jar Alfredo sauce (or 1.5 standard 15 oz jars — approx. 2.5 cups)
3 cups chicken stock or broth
2 cups diced or shredded rotisserie chicken (or cooked chicken of choice)
2 tsp minced garlic (about 2 large cloves)
2 cups shredded mozzarella cheese (or Italian blend)
Optional garnish: grated Parmesan, fresh parsley or herbs

Instructions

Step 1:
Preheat your oven to 425°F (220°C). Get your 4-quart baking dish or a standard 9×13-inch casserole dish ready.

Step 2:
In the baking dish (or a large bowl), mix together the uncooked pasta, Alfredo sauce, chicken stock, diced chicken, and garlic. Stir well to evenly coat all the ingredients.

Step 3:
Cover the dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes.

Step 4:
Uncover the dish. Stir the pasta gently and check doneness—it should be al dente. If still too firm, cover again and bake for an extra 5–10 minutes.

Step 5:
Sprinkle shredded mozzarella on top and return to the oven uncovered for another 8–10 minutes, or until the cheese is melted and bubbling.

Step 6 (Optional):
Garnish with Parmesan cheese or fresh herbs like parsley, oregano, or basil. Taste and adjust seasoning with salt and black pepper.

Notes

The pasta cooks in the sauce, so no need to pre-boil.
Avoid overbaking—remove once the pasta is tender and most liquid is absorbed.
Using ceramic/glass bakeware may need slightly longer cooking times than metal pans.