Description
This Chicken Alfredo Casserole combines tender cubed chicken and perfectly cooked penne pasta in a creamy Alfredo sauce, topped with melted mozzarella and Parmesan cheese. Baked to golden, bubbly perfection, it’s a comforting and easy one-dish meal perfect for family dinners or gatherings.
Ingredients
Scale
Pasta
- 16 ounce box penne pasta
Chicken
- 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
- 2 cups shredded mozzarella cheese (divided)
- 1 cup grated Parmesan cheese (divided)
Garnish (optional)
- chopped fresh parsley or dried parsley
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 to prevent sticking.
- Cook pasta: Cook the penne pasta according to package directions until al dente. Once cooked, drain well and set aside to cool slightly.
- Cook chicken: Heat olive oil in a medium skillet over medium heat. Add the cubed chicken breasts, seasoning with salt and pepper. Cook until golden brown and fully cooked through, 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. Whisk or stir thoroughly until the mixture is creamy and smooth.
- Combine pasta and chicken with sauce: Add the cooked penne and chicken to the bowl with the sauce. Stir until everything is evenly coated. Mix in 1 cup of shredded mozzarella and ½ cup of grated Parmesan cheese for added creaminess.
- Assemble casserole: Pour the pasta, chicken, and sauce mixture into the prepared baking dish. Evenly sprinkle the remaining 1 cup shredded mozzarella and ½ cup grated Parmesan cheese on top. Cover the dish with aluminum foil to prevent drying out during baking.
- Bake: Bake the covered casserole in the preheated oven for 25 minutes. Then remove the foil and continue baking uncovered for an additional 10 minutes, until the cheese on top is melted, bubbly, and slightly golden.
- Garnish and serve: Remove the casserole from the oven. Garnish with chopped fresh or dried parsley if desired. Serve hot and enjoy this creamy, cheesy chicken Alfredo casserole.
Notes
- To reduce cooking time, use pre-cooked or rotisserie chicken.
- For a lighter version, substitute whole milk with 2% milk or a milk alternative.
- Adding steamed broccoli or spinach can increase vegetable content and add color.
- Ensure the cream cheese is softened for easier mixing and smoother sauce texture.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
