Creamy Chicken Alfredo Bake

• 8 ounces (2 cups) penne pasta
• One 10-ounce package frozen peas
• 4 cups shredded cooked chicken
• One 15-ounce jar Alfredo sauce
• 1 cup grated Parmesan cheese (4 ounces)

1. Preheat the oven to 375F.
2. Butter a 9 x 13-inch baking dish.
3. Bring a large pot of salted water to a boil.
4. Cook the penne for 7 to 9 minutes.
5. When the penne is almost done (firm but no longer crunchy), add the peas and continue cooking for 1 minute more.
6. Reserve 1/4 cup of the cooking water and drain the penne and peas.
7. In a large bowl, combine the penne, peas, chicken, Alfredo sauce, and the reserved pasta cooking water.
8. Transfer the mixture to the prepared baking dish and top with the Parmesan cheese.
9. Bake for 20 minutes, or until the cheese is melted and browned at the edges.

penne pasta, chicken, alfredo sauce, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/creamy-chicken-alfredo-bake-378577 (may not work)