Description
Indulge in this creamy Chicken Alfredo Casserole, a classic Italian-American comfort dish. Featuring tender chicken, perfectly par-boiled penne, and a rich, velvety homemade garlic cream sauce, this oven-baked meal is designed for family convenience. By baking the chicken directly into the sauce, the flavors meld perfectly, resulting in a restaurant-quality dinner that maintains its heat and creaminess. It is the perfect solution for busy weeknights when you need a hearty, satisfying meal that everyone at the table will love.
Ingredients
16 oz Penne Pasta
3 cups cooked chicken, shredded or diced
2 cups heavy cream
2 cups Parmesan cheese, freshly grated
4 cloves garlic, minced
3 tbsp unsalted butter
1 tbsp dried parsley
1 cup mozzarella cheese
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Grease a 9×13 inch baking dish with non-stick spray or a thin layer of butter.
Boil a large pot of salted water and cook the pasta for two minutes less than the package directions.
Melt the butter in a large saucepan over medium heat.
Sauté the minced garlic for one minute until fragrant but not browned.
Whisk the heavy cream into the pan and simmer until the liquid reduces by ten percent.
Stir in one and a half cups of parmesan cheese until smooth.
Combine the cooked pasta, shredded chicken, and sauce in the prepared baking dish.
Top with the remaining parmesan cheese and the cup of mozzarella.
Bake for 30 minutes until bubbly and golden brown on top.
Notes
Substitute penne with rotini or rigatoni if desired. Using freshly grated parmesan ensures the best melting quality. You can use fresh herbs instead of dried parsley for a brighter flavor profile.
- Prep Time: 15
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 145mg