1 jar 4 cheese Alfredo Sauce (15 ounces – I used Bertolli Four Cheese Rosa)
12 ounces of Linguine
Preheat oven to 400F.
In a large kettle cook Linguine to al dente according to package directions. (Do not overcook) drain and sprinkle lightly with olive oil, and toss to coat the pasta.
In a medium size sauce pan mix together the milk and Alfredo sauce. Cook over medium heat until mixture comes to a boil. While mixture is heating, in a small bowl, whisk together the garlic salt, and Parmesan cheese.
Stir the heated sauce into the Linguine until thoroughly coated.
Pour the Linguine mixture into a 13 x 9 casserole dish lightly sprayed with cooking spray. Arrange the chicken breasts on top, sprinkle with the Parmesan cheese mixture, followed by the shredded mozzarella.
Cover with aluminum foil and bake for 30 – 40 minutes until chicken is done. (Internal temperature of 165F with an instant-read thermometer)