Chicken Alfredo Baked Pasta

By grammadot

*Use a store cooked rotisserie chicken.

Ingredients

• 1 32 oz unsalted chicken stock
• 3 quarts water
• 1 pound uncooked spaghetti
• 2 tbs panko (japanese bread crumbs)
• 1 tbs butter
• 1 8oz package sliced baby bella mushrooms
• 1/2 cup shredded carrot
• 4 cups shredded cooked chicken*
• 2 15oz jars Alfredo sauce
• 2 tsp dried italian seasoning
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/4 cup grated parmesan cheese

Preparation

Step 1

Preheat oven to 350. Spray a 13x9" baking dish and a sheet of aluminum foil with nonstick cooking spray (Pam)
In a large stockpot, bring stock and 3 quarts water to a boil. Add spaghetti, and cook for 8 minutes or until almost tender (al-dente). Reserve 1/2 cup cooking stock liquid. Drain spaghetti.
In a medium skillet, cook panko over medium heat for 4 minutes or until lightly toasted, stirring occasionally. Remove from skillet. In skillet, melt butter over medium-high heat. Add mushrooms and carrot, and sauti for 5 minutes or until softened.
In a large bowl, combine spaghetti, reserved 1/2 cup cooking liquid, mushroom mixture, chicken, Alfredo sauce, italian seasoning, salt and pepper, stir well. Spoon mixture into prepared baking dish. Cover with prepared foil, cooking-spray side down. Bake for 25 minutes or until heated thoroughly.
In a small bowl combine cheese and toasted panko. Uncover pasta, sprinkle with cheese mixture. Bake for 5 minutes or until cheese melts.