Chicken Alfredo Bake

Ingredients

• •2 cups gluten-free pasta (penne or rigatoni)
• •2 boneless, skinless chicken breasts (about 1 lb total)
• •2 tablespoons olive oil
• •3 cloves garlic, minced
• •2 cups heavy cream
• •1 cup grated Parmesan cheese
• •1 cup shredded mozzarella cheese
• •1 teaspoon Italian seasoning
• •Salt and pepper to taste
• •Chopped parsley for garnish (optional)

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Cook the gluten-free pasta according to package instructions until al dente, then drain and set aside.

3. 3

   In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

4. 4

   Cut the chicken breasts into bite-sized pieces, add them to the skillet, and season with salt, pepper, and Italian seasoning. Cook until the chicken is no longer pink, about 5-7 minutes.

5. 5

   In a large mixing bowl, combine the cooked pasta, chicken, heavy cream, and half of the Parmesan cheese. Stir until well mixed.

6. 6

   Transfer the pasta mixture into a greased 9x13 inch baking dish. Top with remaining Parmesan and shredded mozzarella cheese.

7. 7

   Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until cheese is bubbly and golden brown.

8. 8

   Garnish with chopped parsley if desired and serve warm.