It’s Friday! That means it’s time for FOOD PORN!

Today’s dish is one of my favorites. It’s quick and easy, and I’m totally cheating here by using pre-made ingredients. I had this for dinner Wednesday night, and it was fan-freaking-tastic if I do say so myself. Even my picky family eats this every time I cook it. This recipe makes enough for a family of 4 to eat with leftovers for the next day’s lunch.

BAKED CHICKEN ALFREDO

1 lb boneless, skinless chicken breast, cubed
2 tbsp butter
1/4 tsp garlic powder
salt & pepper to taste
1 16-0z box penne or moscatelli pasta
2 jars alfredo sauce (or you can make your own) [I used i jar each Bertolli Garlic Alfredo and Mushroom Alfredo]
2 cups shredded Italian blend cheese
1/2 cup grated Parmesan cheese

1. Preheat oven to 375 degrees. Coat a casserole dish in cooking spray and set aside.

2. Saute chicken in butter with salt, pepper, and garlic over medium heat until cooked through. I like to cook it until there’s a nice, crisp layer on the outside of the chicken pieces.

3.  While the chicken is cooking boil the pasta according to package directions. Drain and run cold water over it to stop the cooking.

4.  Pour cooked, cooled pasta, both jars of sauce, and chicken into a deep mixing bowl (or the pot you cooked the pasta in!). Mix thoroughly and pour into prepared casserole dish. Spread parmesan cheese over mixture and top with shredded cheese.

5. Bake 20-30 minutes, until cheese bubbles and begins to brown.