Creamy Chicken Alfredo Bake

1.Preheat your oven to 350°F (175°C).

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

3.In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

4.Stir in the heavy cream and bring to a simmer. Reduce heat to low and mix in the Parmesan cheese, stirring until melted and smooth.

5.Add the shredded chicken, Italian seasoning, salt, and pepper to the sauce, mixing well to combine.

6.In a large mixing bowl, combine the cooked penne pasta with the creamy chicken Alfredo sauce, ensuring the pasta is well coated.

7.Transfer the pasta mixture into a greased 9x13 inch baking dish. Sprinkle the shredded mozzarella cheese evenly on top.

8.In a small bowl, mix breadcrumbs with a little olive oil and sprinkle over the cheese layer for added crunch.

9.Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.

10.Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.