Description
A creamy and comforting Chicken Alfredo Casserole featuring tender chicken, penne pasta, and a rich homemade alfredo sauce baked to bubbly perfection with mozzarella and parmesan cheeses.
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 and Garnish
- 2 cups shredded mozzarella cheese (divided use)
- 1 cup grated parmesan cheese (divided use)
- Chopped fresh parsley or dried parsley (for garnish, optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray and set it aside.
- Cook Pasta: Cook the penne pasta according to package instructions until al dente. Drain well and set aside.
- Cook Chicken: Heat olive oil in a medium skillet over medium heat. Add cubed chicken breasts, seasoning with salt and pepper to taste. Cook, stirring occasionally, until the chicken is golden brown and fully cooked through. Remove from heat and set aside.
- Make 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 until smooth and well combined.
- Combine Pasta and Chicken with Sauce: Add the cooked penne pasta and chicken to the sauce mixture. Stir gently until everything is evenly coated with the creamy sauce.
- 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 pasta mixture into the prepared baking dish. Spread evenly. Top with the remaining 1 cup mozzarella cheese and ½ cup parmesan cheese.
- Bake Covered: Cover the baking dish with aluminum 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, golden, and bubbly.
- Garnish and Serve: Once baked, garnish with chopped fresh parsley or dried parsley if desired. Serve warm and enjoy your creamy chicken alfredo casserole.
Notes
- Use fresh parsley for garnish if possible to add a pop of color and fresh flavor.
- If cream cheese is too cold, it won’t blend smoothly—make sure it's softened to room temperature before mixing.
- You can substitute the jarred alfredo sauce with homemade alfredo sauce for a fresher taste.
- Whole milk can be replaced with 2% milk for a lighter version.
- Ensure the chicken is cooked through to an internal temperature of 165°F for food safety.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
