1-First, preheat your oven to 375°F and lightly grease a 9×13 inch baking dish to prevent sticking. This step sets the stage for even cooking and a golden top.

2-Next, cook 1 pound of rotini pasta in salted boiling water until al dente, then drain it while saving 1 cup of the cooking water for later use.

3-In a large bowl, combine the cooked pasta with 3 cups of diced or shredded cooked chicken, 2 jars of 15-ounce Alfredo sauce, and 1 cup of garlic parmesan sauce. Stir in half of the 2 cups shredded mozzarella cheese and half of the ½ cup grated Parmesan cheese, then season with ½ teaspoon salt and ¼ teaspoon black pepper.

4-Mix everything well, and if the mixture seems too thick, add up to ½ cup of the reserved pasta water to keep it saucy. Pour the mixture into your prepared baking dish and spread it evenly for uniform baking.

5-Top with the remaining shredded mozzarella and grated Parmesan cheeses for that irresistible melted cheese layer. Cover the dish with foil and bake for 20-25 minutes until it’s hot, bubbly, and the cheese is fully melted. For a final touch, broil for 2-3 minutes to brown the top, but watch closely to avoid burning.

6-Let it cool for 5 minutes before serving, and garnish with chopped fresh parsley if you like.