Made this 5 times this last month! So good!

Baked Creamy Chicken Mozzarella Pasta is one of those comforting dishes that perfectly blends creamy, cheesy goodness with the heartiness of chicken and pasta. It's ideal for those busy weeknights when you want something delicious yet relatively easy to whip up. Plus, this dish has a special place in my heart—it was one of the first meals I successfully made when I was balancing late nights at the office with my newfound passion for cooking. Trust me, once you try it, it’ll become a staple in your meal rotation too.

This pasta dish pairs wonderfully with a fresh, crisp green salad—think arugula or romaine with a simple vinaigrette. Garlic bread on the side is practically a must; the crunchy, buttery bread complements the creamy pasta perfectly. If you're in the mood for more veggies, a side of roasted broccoli or steamed green beans would also make for a great, balanced meal.

Servings: 6

2 cups cooked chicken, shredded
12 oz penne pasta
2 cups heavy cream
2 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
3 cloves garlic, minced
2 tbsp olive oil
Salt and pepper to taste
1 tsp Italian seasoning
1/4 cup fresh basil, chopped (optional for garnish)

1. Preheat your oven to 375°F (190°C).

2. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.

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

4. Pour in the heavy cream and bring to a gentle simmer. Stir occasionally to avoid scalding.

5. Gradually add 1 1/2 cups of shredded mozzarella cheese and the Parmesan cheese to the cream mixture, stirring continuously until the cheeses are completely melted and the sauce is smooth.

6. Season the sauce with salt, pepper, and Italian seasoning. Adjust to taste.

7. Combine the cooked pasta and shredded chicken in a large mixing bowl. Pour the creamy cheese sauce over and mix well to ensure everything is evenly coated.

8. Transfer the pasta mixture into a greased 9x13 inch baking dish.

9. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the top.

10. Bake in the preheated oven for 20-25 minutes, or until the cheese on top is golden and bubbly.

11. Remove from the oven and let it sit for a few minutes before serving. Garnish with fresh basil if desired.

Feel free to switch up the proteins—shrimp or Italian sausage would be fantastic alternatives. For a healthier twist, substitute half of the heavy cream with Greek yogurt or a lighter cream option. You can also sneak in some vegetables like spinach or diced tomatoes to add more nutrients. For those who love a bit of heat, a pinch of red pepper flakes would add a nice kick.