Description
This creamy Chicken Alfredo Casserole combines tender penne pasta, juicy cubed chicken breast, and a rich Alfredo sauce made with cream cheese, whole milk, garlic, and Italian seasoning. Topped with melted mozzarella and Parmesan cheeses, it’s baked to bubbly perfection, making it a comforting and savory meal perfect for family dinners or gatherings.
Ingredients
Scale
Pasta and Protein
- 16 ounce box penne pasta
- 3 cups cubed chicken breasts
Sauce
- 2 tablespoons olive oil
- 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 Toppings
- 2 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
Garnish
- Chopped fresh parsley or dried parsley (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350 degrees Fahrenheit. 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 the pasta well and set aside.
- Cook Chicken: Heat olive oil in a medium-sized skillet over medium heat. Add the cubed chicken breasts and season with salt and pepper to taste. Cook, stirring occasionally, until the chicken is golden brown and cooked through. Remove from heat and set aside.
- Make Alfredo Sauce Mixture: In a large bowl, combine Alfredo sauce jars, softened cream cheese, whole milk, minced garlic, Italian seasoning, salt, and black pepper. Stir well until the cream cheese is fully incorporated and the sauce is smooth.
- Combine Pasta, Chicken, and Sauce: Add the cooked penne pasta and cooked chicken to the Alfredo sauce mixture. Stir gently until everything is evenly coated.
- Add Cheese to Mixture: Stir in 1 cup of shredded mozzarella cheese and ½ cup of grated Parmesan cheese into the pasta and sauce mixture.
- Assemble Casserole: Pour the entire mixture into the prepared baking dish. Evenly sprinkle the remaining 1 cup shredded mozzarella cheese and ½ cup grated Parmesan cheese over the top.
- Bake Covered: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes to heat through and allow flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes, or until the cheese on top is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove from oven and let cool slightly. Garnish with chopped fresh parsley or dried parsley if desired. Serve warm and enjoy!
Notes
- For a lighter version, substitute whole milk with 2% or skim milk and use reduced-fat cheeses.
- You can use leftover or rotisserie chicken to save cooking time.
- To add veggies, try stirring in cooked broccoli or spinach with the pasta and chicken before baking.
- If you prefer a spicier kick, add crushed red pepper flakes to the sauce mixture.
- Make sure to soften the cream cheese to room temperature to ensure it blends smoothly into the sauce.
- This casserole can be prepared ahead and refrigerated before baking; just add an extra 5 minutes to the covered baking time if baking cold.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
