Chicken alfredo Casserole

Directions:

1. preheat oven to 350. Spray 9 x 13 inch baking dish with cooking spray.
2. bring large pot of salted water to boil and add in your pasta, drain pasta when cooked, remember not to overcook because it will cook more inside oven.
3. season your chicken with salt and pepper, cook in skillet and then shred or cube into bite sized pieces
4. in a large skillet, melt 1 tbsp of butter and add 1 tbsp olive oil. once heated sauté minced garlic until fragrant, about 1-2 minutes. stir in heavy cream and bring mixture to a simmer. add in 1 cup of grated parmesan and stir until melted, season the sauce with black pepper, Italian seasoning, and red pepper (optional)
5. in large micing bowl, combine the cooked pasta, shredded chicken, and sauce and stir until mixed well.
6. pour half of pasta mixture into the baking dish, sprinkle with half of the shredded mozzarella and 1/4 cup of parmesan, add the rest of pasta mixture, finish by sprinkling the remaining cheese.
7. cover dish with foil and bake for 20 minutes, then remove foil and bake for an additional 10-15 minutes until bubbly and golden brown on top.