Description
This creamy Chicken Alfredo Casserole is a comforting and delicious dish combining tender chicken, perfectly cooked penne pasta, and a rich Alfredo sauce topped with melted mozzarella and cheddar cheese. Ideal for a family-friendly dinner, it’s baked to golden bubbly perfection and can be garnished with fresh parsley for a touch of color and freshness.
Ingredients
Scale
Protein and Vegetables
- 3 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 small red onion, chopped
- 3 cloves garlic, minced
Pasta and Dairy
- 16 oz (450g) penne pasta
- 15 oz (425g) jar Alfredo sauce
- 1½ cups shredded mozzarella cheese, divided
- ¼ cup milk
- 1 cup shredded cheddar cheese
Seasoning and Garnish
- 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 prepare for baking.
- Cook the Chicken: Heat a skillet over medium heat. Add the bite-sized chicken pieces, cooking until they are no longer pink inside, about 5-7 minutes. Season with salt and freshly ground black pepper. Add the chopped red onion and minced garlic to the skillet and cook together for an additional 2-3 minutes until the onion softens and the garlic is fragrant. 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 (firm to the bite). Drain the pasta thoroughly.
- Mix the Casserole: In a large mixing bowl, combine the cooked chicken mixture, drained pasta, jar of Alfredo sauce, 1 cup shredded mozzarella cheese, and ¼ cup of milk. Stir well to evenly coat all the ingredients with the creamy sauce.
- Assemble & Bake: Transfer the mixture into the prepared casserole dish. Spread it evenly, then sprinkle the remaining ½ cup mozzarella cheese and 1 cup shredded cheddar cheese over the top for a cheesy crust.
- Bake: Place the casserole dish in the preheated oven and bake for 25 minutes or until the cheese on top is melted, golden, and bubbly.
- Serve: Allow the casserole to cool slightly before serving to let it set. Garnish with freshly chopped parsley if desired for added color and freshness.
Notes
- You can substitute penne with other pasta shapes like rigatoni or fusilli depending on your preference.
- For a lighter version, use low-fat Alfredo sauce and reduced-fat cheeses.
- Make sure chicken is fully cooked before combining to prevent any raw meat in the casserole.
- The casserole can be prepared in advance and baked just before serving.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
