Description
A creamy and comforting Chicken Alfredo Casserole combining tender pasta, juicy chicken, and rich Alfredo sauce, topped with melted cheese and fresh herbs for a satisfying family meal.
Ingredients
Units
Scale
For the Pasta and Chicken
- 16 ounces penne pasta
- 2 Tablespoons olive oil
- 3 cups cubed chicken breasts
- Salt and pepper, to taste
For the 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
For the 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 and Prepare Baking Dish: Preheat your oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray, setting it aside.
- Cook Pasta: Cook the penne pasta according to the package directions until al dente. Drain and set aside.
- Cook Chicken: Heat olive oil in a medium skillet over medium heat. Add the cubed chicken breasts, season with salt and pepper, and cook, stirring occasionally, until golden and fully cooked. Remove from heat and set aside.
- Make the Sauce: In a large mixing bowl, combine Alfredo sauce, softened cream cheese, whole milk, minced garlic, Italian seasoning, salt, and black pepper. Stir until smooth and well combined.
- Combine Pasta, Chicken, and Sauce: Add the cooked pasta and chicken to the sauce mixture, stirring until the pasta and chicken are thoroughly coated.
- Add Cheese: Mix in 1 cup shredded mozzarella cheese and ½ cup grated Parmesan cheese into the pasta mixture.
- Transfer to Baking Dish: Pour the mixture into the prepared baking dish. Top with the remaining mozzarella and Parmesan cheeses.
- Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake uncovered for an additional 10 minutes, until the cheese is melted and bubbly.
- Garnish and Serve: Garnish with chopped fresh parsley or dried parsley if desired, then serve hot.
Notes
- You can substitute skinless chicken thighs for breasts for more flavor.
- For extra creaminess, add a splash of heavy cream to the sauce.
- If you want a crispy top, broil for an additional 2-3 minutes until golden.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or oven until hot.
Nutrition
- Serving Size: 1 slice (1/8th of casserole)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 125 mg
