Pasta: Fusilli, farfalle, ziti, rigatoni, or rotini work well.
Chicken: Rotisserie chicken, turkey, or cooked ham can be used.
Creaminess: Replace half-and-half with milk for a lighter sauce.
Cheese: Cheddar, provolone, or fontina can replace or complement mozzarella.
Serving Suggestions:
Serve with a simple green salad or garlic bread.
A squeeze of fresh lemon brightens flavors.
Leftovers are great for lunches.
FAQ
Q: Can I use a different type of pasta?
A: Yes! Penne is recommended, but ziti, rigatoni, or rotini all hold the sauce beautifully.
Q: How do I know when the bake is done?
A: The top should be lightly golden and bubbly, typically after 15–20 minutes.
Q: What’s the best way to reheat leftovers?
A: Cover and reheat in a moderate oven (325°F) until hot, or microwave individual portions on medium power.
Q: How can I add more flavor?
A: Try red pepper flakes, fresh herbs like basil or parsley, or a mix of cheeses.
