Description
This Chicken Alfredo Casserole combines tender cubed chicken, perfectly cooked penne pasta, and a rich, creamy homemade Alfredo sauce, all baked to bubbly, cheesy perfection. Ideal for a comforting family dinner, this dish boasts layers of mozzarella and Parmesan cheeses with hints of garlic and Italian seasoning, finished with a fresh parsley garnish.
Ingredients
Scale
Pasta
- 16 ounce box penne pasta
Protein
- 3 cups cubed chicken breasts
Sauce & Dairy
- 2 (15 ounce) jars Alfredo sauce
- 8 ounce block cream cheese, softened
- 1 cup whole milk
- 2 cups shredded mozzarella cheese (divided)
- 1 cup grated Parmesan cheese (divided)
Seasonings & Oils
- 2 Tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- salt and pepper, to taste (for chicken)
Garnish
- Chopped fresh parsley or dried parsley (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 pasta: Cook the penne pasta according to package directions until al dente. Drain well and set aside.
- Cook chicken: Heat olive oil in a medium skillet over medium heat. Add the cubed chicken, season with salt and pepper, and cook until golden brown and fully cooked, about 7-10 minutes. 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. Mix well until smooth and creamy.
- Combine pasta and chicken with sauce: Add the cooked pasta and chicken to the bowl with the sauce, stirring until evenly coated. Mix in 1 cup shredded mozzarella and ½ cup grated Parmesan cheese.
- Assemble casserole: Pour the mixture into the prepared baking dish. Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top. Cover with foil.
- Bake: Bake covered with foil for 25 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish and serve: Garnish with chopped parsley if desired. Serve hot and enjoy this creamy, cheesy chicken Alfredo casserole.
Notes
- For a lighter version, use low-fat milk and reduced-fat cheeses.
- Ensure chicken is cooked thoroughly to an internal temperature of 165°F for safety.
- Can be prepared ahead of time and refrigerated before baking; increase bake time by 5-10 minutes if baking cold.
- Substitute penne with other pasta shapes like rigatoni or fusilli if preferred.
- To add vegetables, consider stirring in cooked broccoli or spinach before baking.
- Allow casserole to rest for a few minutes after baking to set and cool slightly for easier serving.
