Description
This creamy and comforting Chicken Alfredo Casserole features tender chicken, penne pasta, and a rich Alfredo sauce combined with cream cheese, garlic, and Italian seasoning. Baked to bubbly perfection and topped with mozzarella and Parmesan cheeses, it’s a perfect family-friendly dinner that comes together easily and satisfies everyone at the table.
Ingredients
Scale
Pasta and Protein
- 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
- 1 cup whole milk
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cheese Toppings
- 2 cups shredded mozzarella cheese (divided)
- 1 cup grated Parmesan cheese (divided)
Garnish
- Chopped fresh parsley or dried parsley, for garnish (optional)
Instructions
- Preheat oven and prepare baking dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray and set it aside.
- Cook pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook 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 breasts, season with salt and pepper to taste, and cook until golden brown and fully cooked through, about 7 to 10 minutes. Remove from heat and set aside.
- Make the sauce: In a large mixing bowl, combine the Alfredo sauce, softened cream cheese, whole milk, minced garlic, Italian seasoning, salt, and black pepper. Stir well until the mixture is smooth and creamy.
- Combine pasta and chicken with sauce: Add the cooked pasta and chicken pieces to the sauce mixture. Gently stir until everything is evenly coated. Then mix in 1 cup of shredded mozzarella cheese and ½ cup of grated Parmesan cheese.
- Assemble casserole: Pour the combined mixture evenly into the prepared baking dish. Sprinkle the remaining 1 cup shredded mozzarella and ½ cup grated Parmesan cheese evenly over the top. Cover the dish with aluminum foil.
- Bake: Bake the casserole covered with foil for 25 minutes. Then remove the foil and bake uncovered for an additional 10 minutes, or until the cheese on top is melted, golden, and bubbly.
- Garnish and serve: Once baked, garnish the casserole with chopped fresh or dried parsley if desired. Serve hot and enjoy.
Notes
- You can substitute penne pasta with other types such as rigatoni or ziti if preferred.
- For a lighter version, use low-fat Alfredo sauce and reduced-fat cheeses.
- To make ahead, assemble the casserole and refrigerate it covered overnight; bake when ready.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Add steamed vegetables like broccoli or spinach to boost nutrition and flavor.
