Description
Indulge in a creamy and comforting Chicken Alfredo Casserole that’s perfect for a family dinner or potluck gathering. This easy-to-make dish combines tender chicken, penne pasta, and a rich alfredo sauce topped with gooey cheese.
Ingredients
Units
Scale
Pasta:
- 16 ounce box penne pasta
Chicken:
- 2 Tablespoons olive oil
- 3 cups cubed chicken breasts
- Salt and pepper, to taste
Sauce:
- 2 (15 ounce) jars alfredo sauce
- 8 ounce block 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:
- 2 cups shredded mozzarella cheese (divided use)
- 1 cup grated parmesan cheese (divided use)
- Chopped fresh parsley or dried parsley, for garnish (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Cook Pasta: Cook penne pasta according to package instructions, then drain and set aside.
- Cook Chicken: In a skillet, cook cubed chicken in olive oil until golden and fully cooked. Season with salt and pepper, then set aside.
- Prepare Sauce: In a large bowl, combine alfredo sauce, cream cheese, milk, garlic, Italian seasoning, salt, and pepper.
- Combine Ingredients: Mix cooked pasta and chicken into the sauce. Add 1 cup mozzarella and 1/2 cup parmesan cheese.
- Assemble Casserole: Transfer mixture to baking dish. Top with remaining cheeses.
- Bake: Cover with foil and bake for 25 minutes, then bake uncovered for 10 more minutes until cheese is bubbly.
- Garnish and Serve: Garnish with parsley and serve hot.
Notes
- You can use homemade alfredo sauce for a personalized touch.
- Feel free to add cooked vegetables like spinach or broccoli for extra nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 5g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
