Preheat and prep: Heat your oven to 375°F (190°C). Grease a 9x13-inch baking dish or a similar casserole pan.

Cook the pasta: Boil pasta in salted water until very al dente—about 2 minutes less than package directions. It will finish cooking in the oven. Drain well.

Combine the base: In a large bowl, mix the cooked pasta, shredded or cubed chicken, and Alfredo sauce. If the sauce seems thick, stir in a splash of pasta water or milk for a looser consistency.

Season smart: Taste the mixture and adjust with salt and pepper if needed. Jarred sauces vary, so a pinch of extra seasoning can make a big difference.

Assemble: Pour the mixture into the prepared baking dish. If you’re using cheese on top, sprinkle it now for a golden, melty finish.

Bake: Bake uncovered for 18–25 minutes, until the edges bubble and the top is lightly browned. If the top needs more color, broil for 1–2 minutes, watching closely.

Rest and serve: Let it rest for 5 minutes. This helps the sauce thicken and cling to the pasta. Garnish with parsley or a crack of black pepper if you like.