Description
This Chicken Alfredo Casserole is a comforting and creamy pasta dish layered with tender chicken, rich alfredo sauce, and melted cheese. Perfect for a family dinner or meal prep, it combines cooked penne pasta with a flavorful homemade sauce, baked to bubbly perfection and garnished with parsley.
Ingredients
Scale
Pasta and Chicken
- 16 ounce box penne pasta
- 3 cups cubed chicken breasts
- 2 tablespoons olive oil
- 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 Oven: Preheat your oven to 350 degrees Fahrenheit. Spray a 9x13-inch baking dish with nonstick cooking spray and set it aside for later.
- Cook Pasta: Prepare the penne pasta according to the package instructions until al dente. Drain well and set aside.
- Cook Chicken: Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the cubed chicken breasts and season with salt and pepper. Cook, stirring occasionally, until the chicken is golden and fully cooked through. Remove from heat and set aside.
- Prepare Alfredo Sauce Mixture: In a large bowl, combine the alfredo sauce jars, softened cream cheese, whole milk, minced garlic, Italian seasoning, salt, and black pepper. Mix well until the cream cheese is fully incorporated and the sauce is smooth.
- Combine Pasta and Chicken: Add the cooked pasta and chicken to the sauce mixture. Stir well until everything is evenly coated with the sauce.
- Add Cheese: Fold in 1 cup of shredded mozzarella cheese and ½ cup of grated parmesan cheese to the pasta mixture.
- Assemble Casserole: Pour the combined mixture into the prepared baking dish. Evenly distribute the remaining 1 cup mozzarella cheese and ½ cup parmesan cheese on top.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 10 minutes until the cheese topping is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove from oven and sprinkle chopped fresh or dried parsley on top if desired. Serve warm and enjoy!
Notes
- You can use cooked rotisserie chicken instead of fresh chicken breasts to save time.
- For a lighter version, substitute half-and-half or milk instead of whole milk.
- Feel free to add steamed vegetables like broccoli or spinach to boost nutrition and flavor.
- If you prefer a spicier kick, add red pepper flakes to the sauce mixture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg
