3 chicken breasts, skin-on, bone-in
2 tablespoons olive oil
1 teaspoon salt
12 ounces penne pasta
1/2 teaspoon ground black pepper
1 16-ounce jar Alfredo sauce
1 cup Parmesan cheese, grated
1 cup mozzarella cheese, grated
Preheat oven to 400 degrees Fahrenheit and grease a 9" x 13" casserole dish.
Drizzle chicken breasts with olive oil and season with salt and pepper. Place chicken on a baking sheet and place in oven for 45 minutes, or until chicken is completely cooked through. When done, remove from oven and allow to cool.
While chicken is cooking, bring a large pot of water to a boil and cook pasta according to package directions, cutting two minutes off the cooking time. Drain and set aside.
Once chicken is cooled, remove skin and shred chicken by pulling it apart with your hands. Discard skin and bones.
Place chicken in a large bowl. Add cooked penne, Alfredo sauce, and both cheeses. Stir to mix all ingredients well.
Pour the pasta mixture into the prepared casserole dish. Cover with aluminum foil. If transferring to the freezer, it can be done at this point.
Place prepared casserole into the preheated oven. Allow to cook for about 30 until the casserole is hot and bubbling throughout.