Creamy Chicken Alfredo Pasta Bake

Ingredients:

• 4 cups (375g) penne pasta
• 3 cups (450g) diced cooked chicken
• 4 tablespoons (30g) Bulk Barn Alfredo Pasta Sauce seasoning
• 3/4 cup (180ml) milk
• 3/4 cup (180ml) water
• 1 tablespoon butter (optional)
• 2 cups (200g) shredded mozzarella cheese, divided
• 1 tablespoon dried parsley

Directions:

1. Preheat your oven to 375°F (190°C). Coat your 9x13-inch baking dish with cooking spray.
2. Boil 3L of water for every 100 g of pasta Add 1.5 tsp of salt for every 1L of water. When the water boils, pour in the pasta without mixing. After 5 minutes stir pasta gently. Cook for a total of 10 minutes for al dente to 12 minutes for well cooked pasta. Drain and set aside.
3. In a medium saucepan, combine Bulk Barn's Alfredo Pasta Sauce seasoning with milk and water. Add the butter, if desired. Bring to a boil over medium heat, whisking constantly. Lower the heat and cook for 2 minutes until the sauce thickens. Remove from heat.
4. In a large bowl, combine the cooked penne pasta and diced chicken. Pour the prepared Alfredo sauce over the mixture and toss until evenly coated.
5. Transfer the pasta and chicken mixture to the prepared baking dish. Sprinkle 1/2 cup of shredded mozzarella cheese over the top. Mix lightly to incorporate.
6. Evenly spread the remaining mozzarella cheese over the top. Bake, uncovered, for 20 minutes or until the pasta is bubbly and the cheese is lightly golden.
7. Sprinkle parsley over the top and serve warm.