Description
This comforting Chicken Alfredo Casserole is a creamy, cheesy baked pasta dish featuring tender chicken, savory onions and garlic, penne pasta, and rich Alfredo sauce. Topped with a golden blend of mozzarella and cheddar cheeses, it’s an easy weeknight meal that serves six and takes just 45 minutes from start to finish.
Ingredients
Scale
Chicken and Vegetables
- 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
- 1½ cups shredded mozzarella cheese, divided
- 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) and lightly grease a 9×13-inch casserole dish to prepare for baking.
- Cook the Chicken: Heat a skillet over medium heat and cook the bite-sized chicken pieces until they are no longer pink, about 5-7 minutes. Season with salt and pepper. Add the chopped onion and minced garlic and cook for an additional 2-3 minutes until fragrant. Remove the skillet from heat.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Drain the pasta thoroughly.
- Mix the Casserole: In a large bowl, combine the cooked chicken mixture, drained pasta, Alfredo sauce, 1 cup of shredded mozzarella cheese, and the milk. Stir everything together until evenly mixed.
- Assemble & Bake: Spread the combined mixture evenly into the prepared casserole dish. Sprinkle the remaining ½ cup mozzarella and the cheddar cheese evenly over the top.
- Bake: Place the casserole dish in the preheated oven and bake for 25 minutes, or until the cheese is melted, bubbly, and slightly golden brown on top.
- Serve: Remove from the oven and let the casserole cool slightly before serving. Garnish with freshly chopped parsley if desired for a fresh finish.
Notes
- You can substitute penne with other pasta shapes like rigatoni or rotini if preferred.
- For extra flavor, sprinkle some crushed red pepper flakes before baking.
- Use low-fat milk and cheese for a lighter version of this dish.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
