Description
This Chicken Alfredo Casserole is a creamy, comforting dish featuring tender chicken pieces, al dente penne pasta, and a rich Alfredo sauce, all topped with melted mozzarella and cheddar cheeses. Baked to perfection, it’s a perfect family-friendly meal that combines classic Italian flavors with the convenience of a hearty casserole.
Ingredients
Scale
Chicken and Veggies
- 3 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 small red onion, chopped
- 3 cloves garlic, minced
Pasta and Sauce
- 16 oz (450g) penne pasta
- 15 oz (425g) jar Alfredo sauce
- ¼ cup milk
Cheeses and Seasoning
- 1½ cups shredded mozzarella cheese, divided
- 1 cup shredded cheddar cheese
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish to prevent sticking and set aside.
- Cook the Chicken: In a skillet over medium heat, cook the bite-sized chicken pieces until they are no longer pink inside, around 5-7 minutes. Season the chicken with salt and freshly ground black pepper to taste. Add the chopped red onion and minced garlic to the skillet, and cook together for an additional 2-3 minutes until aromatic and softened. Then remove the skillet from heat.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente, usually about 10-12 minutes. Drain the pasta thoroughly and set aside.
- Mix the Casserole: In a large mixing bowl, combine the cooked chicken and onion mixture, the cooked penne pasta, Alfredo sauce, 1 cup of shredded mozzarella cheese, and ¼ cup of milk. Stir well to ensure all ingredients are evenly coated with the creamy sauce.
- Assemble & Bake: Pour the mixture into the prepared casserole dish, spreading it evenly. Sprinkle the remaining ½ cup mozzarella cheese and the shredded cheddar cheese evenly over the top for a golden, cheesy crust when baked.
- Bake: Place the casserole in the preheated oven and bake for 25 minutes, or until the cheese is melted, bubbly, and slightly golden around the edges.
- Serve: Remove the casserole from the oven and let it cool slightly for a few minutes before serving. Garnish with freshly chopped parsley for a pop of color and freshness, if desired.
Notes
- You can substitute penne with other pasta shapes like rigatoni or rotini if preferred.
- For extra flavor, consider adding a pinch of nutmeg or Italian seasoning to the Alfredo sauce mixture.
- To make it lower fat, use low-fat Alfredo sauce and reduce the amount of cheese.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Ensure the chicken is cooked through before combining to avoid food safety issues.
