Description
A creamy, cheesy Chicken Alfredo Casserole made with tender chicken, penne pasta, and a rich Alfredo sauce blend, baked to golden perfection. Perfect for a comforting dinner that everyone will love.
Ingredients
Scale
Pasta and Chicken
- 16 ounce box penne pasta
- 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 to room temperature
- 1 cup whole milk
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cheese Topping
- 2 cups shredded mozzarella cheese (divided use)
- 1 cup grated parmesan cheese (divided use)
Garnish
- chopped fresh parsley or dried parsley (optional)
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
- Cook Pasta: Cook the penne pasta according to 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 Sauce: In a large bowl, combine Alfredo sauce, softened cream cheese, whole 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 everything is evenly coated.
- Add Cheese to Mixture: Stir in 1 cup shredded mozzarella cheese and ½ cup grated parmesan cheese to the pasta mixture.
- Assemble Casserole: Pour the pasta and sauce mixture into the prepared baking dish. Sprinkle the remaining 1 cup shredded mozzarella and ½ cup grated parmesan evenly on top.
- Bake Covered: Cover the baking dish with foil and bake for 25 minutes at 350°F.
- Bake Uncovered: Remove the foil and bake for an additional 10 minutes until the cheese is melted, bubbly, and golden.
- Garnish and Serve: Garnish with chopped fresh or dried parsley if desired. Serve warm and enjoy!
Notes
- Use fresh garlic for the best flavor; garlic powder can be substituted if needed.
- For a lighter option, substitute whole milk with 2% milk or half-and-half.
- If fresh parsley is unavailable, dried parsley works well for garnish.
- Can be prepared a day ahead and refrigerated; bake longer by 5-10 minutes if chilled.
- Add steamed broccoli or peas for extra vegetables and nutrition.
- Use cooked rotisserie chicken as a shortcut for the chicken cooking step.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg
