Description
This Chicken Alfredo Casserole combines tender pasta, seasoned chicken, and creamy Alfredo sauce baked to perfection with cheesy goodness and garnished with fresh parsley for a comforting and hearty meal perfect for family dinners.
Ingredients
Units
Scale
For the Pasta and Chicken
- 16 ounces penne pasta
- 2 tablespoons olive oil
- 3 cups cubed chicken breasts (about 1.5 pounds)
- Salt and pepper, to taste
For the Alfredo Sauce
- 2 (15 ounce) jars Alfredo sauce
- 8 ounces cream cheese, softened
- 1 cup whole milk
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese and Garnish
- 2 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- Chopped fresh parsley or dried parsley (for garnish, optional)
Instructions
- Preheat oven and prepare baking dish: Preheat your oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- Cook the pasta: Cook the penne pasta according to package instructions until al dente. Drain thoroughly and set aside.
- Sauté the chicken: Heat olive oil in a medium skillet over medium heat. Add cubed chicken breasts, season with salt and pepper, and cook, stirring occasionally, until golden brown and cooked through, about 7-10 minutes. Remove from heat and set aside.
- Make the sauce mixture: In a large mixing bowl, combine Alfredo sauce, softened cream cheese, milk, minced garlic, Italian seasoning, salt, and black pepper. Mix until smooth and well combined.
- Combine pasta and chicken with sauce: Add the cooked pasta and chicken to the sauce mixture. Stir until evenly coated.
- Add cheeses: Fold in 1 cup of shredded mozzarella and ½ cup of grated Parmesan cheeses.
- Transfer to baking dish: Pour the mixture into the prepared baking dish. Top with the remaining mozzarella and Parmesan cheeses for extra cheesy topping.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, until the cheese is melted, bubbly, and golden.
- Garnish and serve: Garnish with chopped parsley if desired. Serve hot and enjoy!
Notes
- You can substitute cooked rotisserie chicken for a quick version.
- For a creamier sauce, add a splash of heavy cream along with the milk.
- Ensure the cream cheese is softened for easier mixing.
- Can be made ahead, assembled, and refrigerated before baking; add extra baking time if chilled.
- Leftovers can be stored in an airtight container for 2-3 days and reheated in the microwave.
Nutrition
- Serving Size: 1/8 of casserole (about 1 cup)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 115 mg
