Chicken Alfredo Casserole

Preheat your oven to 350°F (175°C).

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

In a large skillet, heat the olive oil over medium heat. Add the cooked chicken, garlic powder, salt, and pepper, stirring until the chicken is well coated with the seasonings.

In a large mixing bowl, combine the cooked pasta, chicken mixture, Alfredo sauce, mozzarella cheese, Parmesan cheese, and peas. Mix until all ingredients are evenly distributed.

Transfer the mixture into a greased 9×13-inch baking dish, spreading it out evenly.

Sprinkle a little extra mozzarella and Parmesan cheese on top for a golden crust.

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

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

For a healthier twist, use whole wheat pasta and add more vegetables like spinach or mushrooms. If you prefer a spicier kick, add a pinch of red pepper flakes to the chicken mixture. For a gluten-free version, substitute with gluten-free pasta and ensure your Alfredo sauce is gluten-free. You can also experiment with different cheeses, such as Gruyère or fontina, for a unique flavor profile.