Tuscany Chicken Pasta - cooking recipe

Ingredients

8 ounces rotini pasta
6 ounces mozzarella cheese (set aside for layering)
1 -2 chicken breast
1 cup flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 tablespoon butter
8 ounces cream cheese
2 garlic cloves, chopped
1 teaspoon pepper
2 cups milk
6 ounces mozzarella cheese
2 tablespoons parmesan cheese
2 cups breadcrumbs
1 teaspoon butter
1 dash garlic salt

Preparation

Preheat oven to 375 degrees.
Spray a 9x9 pan with cooking spray.
Cook noodles according to package directions.
Combine flour, salt, pepper, and paprika.
Coat the chicken pieces in the flour.
Cook chicken for a few minutes on each side on medium heat.
For alfredo sauce: melt butter in sauce pan over medium low heat.
Stir in cream cheese until creamy and smooth.
Add garlic and pepper.
Stir in milk until creamy.
Add mozzerella cheese and stir until melted. You may use a blender to smooth it out.
Sprinkle in parmesean, stir in chicken.
For topping: In skillet, melt butter and mix in bread crumbs, stirring until mildly coated.
Sprinkle in garlic salt.
Spread 1/3 of the chick/sauce mixture into the greased pan.
Add the noodles.
Sprinkle 1/3 of the mozzerella and some parmesean cheese.
Spread the last of the chicken mixture on top, sprinkle with the last of the mozzerella and parmesean.
Top with bread crumb mixture.
Bake 20-30 mib.