Description
This creamy, cheesy Chicken Alfredo Casserole combines tender penne pasta, juicy cubed chicken breasts, and a rich Alfredo sauce blended with cream cheese and milk. Topped with melted mozzarella and Parmesan cheese, this hearty baked dish is perfect for a comforting family meal.
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 Topping
- 2 cups shredded mozzarella cheese (divided)
- 1 cup grated Parmesan cheese (divided)
Garnish
- Chopped fresh parsley or dried parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside to ensure the casserole doesn’t stick.
- Cook Pasta: Cook the penne pasta according to the package directions until al dente. Drain well and set aside to prevent overcooking during baking.
- Cook Chicken: Heat olive oil in a medium skillet over medium heat. Add the cubed chicken, season with salt and pepper, and cook until golden brown and fully cooked, about 7-10 minutes. Remove from heat and set aside.
- Prepare Sauce: In a large mixing bowl, combine Alfredo sauce, softened cream cheese, whole milk, minced garlic, Italian seasoning, salt, and black pepper. Mix well until the sauce is smooth and creamy.
- Combine Ingredients: Add the cooked pasta and chicken to the bowl with sauce, stirring until everything is evenly coated. Mix in 1 cup shredded mozzarella and ½ cup grated Parmesan cheese for added flavor.
- Assemble Casserole: Pour the mixture into the prepared baking dish. Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top. Cover with foil to retain moisture during baking.
- Bake: Bake uncovered for 25 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and golden on top.
- Garnish and Serve: Garnish with chopped parsley if desired. Serve hot and enjoy this creamy, cheesy chicken Alfredo casserole.
Notes
- For a lighter version, use part-skim mozzarella and reduce the amount of cream cheese.
- You can substitute penne with other pasta shapes like rigatoni or rotini.
- Leftovers can be refrigerated for up to 3 days and reheated covered to prevent drying.
- To add vegetables, consider mixing in steamed broccoli or sautéed mushrooms before baking.
- Ensure the chicken is cooked thoroughly to an internal temperature of 165°F for safety.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
