Ingredients:

• 3 cups cooked pasta (penne, rotini, or fettuccine)

• 2 cups cooked chicken, shredded or cubed

• 2 cups broccoli florets (optional)

• 2 cups shredded mozzarella cheese (divided)

• 1 cup grated Parmesan cheese

• 1 cup heavy cream

• 1 (10.5 oz) can cream of chicken soup

• 3 cloves garlic, minced

• 1 tsp Italian seasoning

• Salt and black pepper, to taste

• 2 tbsp butter, for greasing the dish

Instructions:

1. Preheat Oven:

   • Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. Prepare the Alfredo Sauce:

   • In a saucepan over medium heat, combine heavy cream, cream of chicken soup, garlic, Parmesan, Italian seasoning, salt, and pepper. Stir until smooth and slightly thickened.

3. Mix Ingredients:

   • In a large bowl, combine cooked pasta, chicken, broccoli (if using), and 1½ cups mozzarella. Pour the Alfredo sauce over and mix until well coated.

4. Assemble Bake:

   • Transfer mixture to the prepared baking dish. Sprinkle remaining ½ cup mozzarella on top.

5. Bake:

   • Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is melted and golden.

6. Serve:

   • Let cool for 5 minutes before serving. Garnish with chopped parsley if desired.