Once the pasta is tender, remove the foil cover. Sprinkle the remaining 1/2 cup mozzarella evenly over the top.
Return the pan to the oven, uncovered, and bake for 8–12 more minutes, or until the cheese on top is melted, bubbly, and golden brown in spots.
Let the chicken alfredo bake rest for 5–10 minutes before serving so it can set up slightly. Serve straight from the disposable foil pan, and refrigerate any leftovers in airtight containers for easy reheat-and-eat meals.
To stretch this into more of a complete meal, you can stir in a bag of frozen peas or a couple of handfuls of baby spinach before baking, though that will technically add ingredients. For extra flavor without adding prep time, choose a garlic or roasted garlic alfredo sauce, or swap half of the mozzarella for shredded Italian blend or Parmesan. If you like a little crunch, top the cheese layer with a small handful of crushed buttery crackers or seasoned breadcrumbs during the last 10 minutes of baking. For meal prep, assemble the entire dish in the disposable pan in the morning, cover tightly, and refrigerate; when you’re ready to cook, add 5–10 minutes to the covered bake time. Leftovers reheat well in the microwave with a splash of milk or cream to loosen the sauce, or can be baked, covered, at 325°F until warmed through. You can also portion leftovers into freezer-safe containers and freeze for up to 2 months for grab-and-go lunches.
