Description
A creamy and comforting Chicken Alfredo Casserole featuring tender chicken pieces, penne pasta, and a rich Alfredo sauce topped with melted mozzarella and cheddar cheeses. Perfectly baked to bubbly perfection, this casserole makes a satisfying family meal.
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
Seasonings 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 prevent sticking and for easy cleanup.
- Cook the Chicken: Heat a skillet over medium heat and cook the bite-sized chicken pieces until no longer pink, about 5-7 minutes. Season with salt and pepper, then add the chopped red onion and minced garlic, cooking for an additional 2-3 minutes to soften and release flavors. Remove the skillet from heat once done.
- Cook the Pasta: Bring a pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain the pasta thoroughly to avoid excess moisture in the casserole.
- Mix the Casserole: In a large bowl, combine the cooked chicken mixture, cooked pasta, Alfredo sauce, 1 cup of shredded mozzarella cheese, and milk. Stir well to evenly incorporate all ingredients.
- Assemble & Bake: Pour the mixture into the prepared casserole dish, spreading it evenly. Sprinkle the remaining ½ cup mozzarella and 1 cup cheddar cheese evenly over the top for a cheesy crust.
- Bake: Place the casserole in the preheated oven and bake for 25 minutes, or until the cheese on top is melted, golden, and bubbly.
- Serve: Remove from oven and let the casserole cool slightly before serving. Garnish with chopped fresh parsley if desired for a touch of color and freshness.
Notes
- Use freshly shredded cheese for better melting and flavor compared to pre-shredded.
- If you prefer a lighter version, substitute half-and-half for the milk and use reduced-fat cheeses.
- You can add steamed broccoli or mushrooms to the casserole for added vegetables.
- Make ahead by assembling the casserole and refrigerating it overnight; add an extra 5-10 minutes to the bake time if baking directly from cold.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
