Preheat the oven to 375 degrees F. Grease a 9×13 inch baking dish with cooking spray and set it aside.
Boil the penne pasta in a large pot of salted water according to package instructions until al dente. Drain well and return to the pot.
In the pot with the drained pasta, add olive oil, shredded chicken, Alfredo sauce, milk, sour cream, half of the mozzarella, half of the Parmesan, garlic powder, onion powder, and black pepper. Gently stir to combine.
Pour the pasta mixture into the prepared baking dish. Sprinkle the top with the remaining mozzarella and Parmesan cheeses, followed by the dried parsley flakes for a touch of color.
Bake uncovered for about 25-30 minutes or until the cheese is bubbly and beginning to turn golden brown.
Allow it to sit for a few minutes before serving – I know, it’s hard to wait, but it helps everything set up nicely.
Variations & Tips:
For an adventurous palate, consider adding sautéed mushrooms or spinach to sneak in some veggies.
If you desire a crunch, top your bake with a seasoned breadcrumb and grated cheese mixture in the last 10 minutes of baking.
For a gluten-free version, use your favorite GF penne pasta and ensure your Alfredo sauce is gluten-free.
Remember, the kitchen is the heart of the home, and there’s no right or wrong – just plenty of love and flavor. This Chicken Alfredo Penne Bake is sure to bring smiles all around your dinner table. Enjoy, my friends!