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Garlic Parmesan Chicken Pasta

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Ingredients Method Notes

Ingredients
  

  • 9X13 oven safe cassarole pan
  • Pam cooking spray
  • 1 pound box of Corkscrew pasta
  • 1 jar of Garlic Parmesan Sauce
  • 1 cup Milk
  • 2 cups Chicken Broth
  • 3 cups cooked, shredded meat *see note below*
  • 8 ounce block of Cream Cheese
  • 12 ounce bag of frozen broccoli florets, thawed and chopped down
  • Tin Foil
  • 5 teaspoons of dry Italian Seasoning
  • 1 cup shredded Parmesan Cheese

Method
 

  1. Set oven at 425 degrees. Spray pam into your 9X13 pan. Pour the UNCOOKED pasta into the pan. Spread it out. Pour garlic parmesan sauce over the pasta. Pour the milk into the emptied garlic parmesan sauce jar. Put on the lid. Shake well. Now pour that milk over the pasta and sauce. Pour chicken broth over everything. Spoon meat into pan. No need to mix it through. Leave on top of everything. Plop the cream cheese in the center of pan. Do not spread it around. Sprinkle cut broccoli around the cream cheese...NOT on top of it. Cover with foil. Bake 35-40 minutes or until noodles are done. Remove from oven, but leave oven on. Remove foil and sprinkle with italian seasoning. Stir everything together. Put parmesan cheese over top and bake 5-10 minutes until parmesan cheese melts.

Notes

for the meat, i prefer using rotisserie chicken.  However, you can use a variety of cooked meats or a combo. (chicken, pork, turkey).  Just make sure that the meat is fully cooked BEFORE making this dish.