Ingredients

Scale

1 (22 ounce) jar alfredo sauce (about 2 ½ cups)
2 cups low sodium chicken broth
1 cup white wine (or substitute with an additional 1 cup of chicken broth)
1 (16 ounce) package uncooked rotini pasta
1 cup grated swiss cheese, divided
1 cup diced, cooked chicken
1 cup diced, cooked ham
½ cup seasoned panko breadcrumbs combined with 1 tablespoon melted salted butter
garnish: chopped fresh parsley

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Instructions

Preheat the oven to 425°F and spray a 9 x 13-inch baking dish with nonstick cooking spray.
In the baking dish, whisk together the Alfredo sauce, chicken broth, and wine until smooth and well combined.
Mix in the uncooked pasta, ½ cup of cheese, chicken, and ham. Cover it tightly with aluminum foil and bake for 30 minutes.
After 30 minutes, uncover the dish and stir the pasta. It should be nearly al dente and have some liquid remaining. If still firm, cover it and return to the oven for an additional 10 minutes.
Sprinkle the remaining ½ cup of cheese over the top, followed by a layer of buttered breadcrumbs.
Bake uncovered for 5 to 10 more minutes until the pasta is tender, the cheese is melted, and the breadcrumbs are lightly toasted.
Garnish with chopped parsley if desired.

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Notes

For extra flavor, use homemade Alfredo sauce if available.
You can substitute the white wine with an extra cup of chicken broth for a non-alcoholic version.
Feel free to add vegetables like peas or broccoli for added nutrition.

Author: Thomas
Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 2g
Sodium: 850mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 23g
Cholesterol: 60mg