Description
This creamy and comforting Chicken Alfredo Casserole features tender cubed chicken and penne pasta smothered in a rich Alfredo sauce with cream cheese, garlic, and Italian seasoning. Topped with melty mozzarella and parmesan cheese, baked to bubbly perfection, and optionally garnished with fresh parsley, it's an easy one-dish dinner the whole family will love.
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 Topping
- 2 cups shredded mozzarella cheese (divided use)
- 1 cup grated parmesan cheese (divided use)
Garnish
- Chopped fresh parsley or dried parsley (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F. Lightly spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
- Cook Pasta: Boil 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 the cubed chicken breasts seasoned with salt and pepper. Cook, stirring occasionally, until the chicken is golden brown and fully cooked through. Remove from heat and set aside.
- Make Sauce Mixture: In a large bowl, combine the Alfredo sauce, softened cream cheese, whole milk, minced garlic, Italian seasoning, salt, and black pepper. Stir until the cream cheese is fully incorporated and the mixture is smooth.
- Combine Pasta and Chicken with Sauce: Add the cooked penne pasta and chicken to the sauce mixture. Stir gently until everything is well coated with the sauce.
- Add Cheese to Mixture: Stir in 1 cup of shredded mozzarella cheese and ½ cup of grated parmesan cheese into the mixture.
- Assemble Casserole: Pour the prepared mixture into the greased baking dish. Sprinkle the remaining 1 cup mozzarella cheese and ½ cup parmesan cheese evenly over the top.
- Bake Covered: Cover the dish with aluminum foil and bake in preheated oven for 25 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- Garnish and Serve: Remove from oven and optionally garnish with chopped fresh parsley or dried parsley. Serve warm and enjoy!
Notes
- Use rotisserie chicken for a quicker version, just shred and add.
- Substitute half-and-half for whole milk to make sauce richer.
- For a lighter version, use reduced-fat cheese and low-fat milk.
- Make ahead option: assemble casserole and refrigerate for up to 24 hours before baking.
- Leftovers store well in the fridge for 3 days and reheat covered in the oven.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
