Description
This creamy Chicken Alfredo Casserole combines tender pieces of chicken, perfectly cooked penne pasta, and rich Alfredo sauce, all topped with melted mozzarella and cheddar cheeses. Perfect for a comforting family meal, it’s baked to golden, bubbly perfection and garnished with fresh parsley for a touch of color and freshness.
Ingredients
Scale
Chicken & Vegetables
- 3 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 small red onion, chopped
- 3 cloves garlic, minced
Pasta & Sauce
- 16 oz (450g) penne pasta
- 15 oz (425g) jar Alfredo sauce
- ¼ cup milk
Cheeses
- 1½ cups shredded mozzarella cheese, divided
- 1 cup shredded cheddar cheese
Seasoning & 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) and lightly grease a 9×13-inch casserole dish to prevent sticking.
- Cook the Chicken: In a skillet over medium heat, cook the bite-sized chicken pieces until no longer pink, about 5-7 minutes. Season with salt and freshly ground black pepper. Add the chopped onion and minced garlic, cooking together for an additional 2-3 minutes until fragrant. Remove from heat.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain well.
- Mix the Casserole: In a large bowl, combine the cooked chicken mixture, drained pasta, Alfredo sauce, 1 cup of the shredded mozzarella cheese, and milk. Stir everything together until fully combined.
- Assemble & Bake: Spread the casserole mixture evenly in the prepared casserole dish. Sprinkle the remaining ½ cup mozzarella and 1 cup cheddar cheese over the top for a bubbly, cheesy crust.
- Bake: Place the casserole in the oven and bake for 25 minutes, or until the cheese has fully melted and is golden and bubbly.
- Serve: Remove from the oven and allow the casserole to cool slightly before serving. Garnish with freshly chopped parsley if desired for a pop of color and freshness.
Notes
- For extra flavor, consider adding a pinch of red pepper flakes or Italian seasoning to the chicken while cooking.
- If you prefer a thicker sauce, reduce the amount of milk slightly or add a tablespoon of cream cheese to the Alfredo sauce mixture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make this dish gluten-free, substitute the penne pasta with gluten-free pasta.
