Creamy Chicken Alfredo Pasta Casserole
A comforting and satisfying casserole featuring creamy Alfredo sauce, tender chicken, and perfectly cooked pasta.
Equipment
- Large Skillet
- Mixing Bowl
- Baking Dish
Ingredients
Main Ingredients
- 2 cups Cooked and Shredded Chicken Breast Use boneless, skinless chicken breasts.
- 8 ounces Penne or Rotini Pasta Cook until al dente.
- 1 cup Heavy Cream For a rich and creamy sauce.
- 1 cup Grated Parmesan Cheese Adds flavor and creaminess.
- 2 cloves Minced Garlic Sauté for flavor.
- 2 tablespoons Unsalted Butter Melt gently for sauce.
- to taste Salt and Pepper For seasoning.
- 1 teaspoon Italian Seasoning Enhances flavor.
Optional Toppings
- 1/2 cup Breadcrumbs For a crunchy topping.
- 1 handful Chopped Fresh Parsley For garnish.
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for about 1 minute until fragrant.
- Gradually pour in the heavy cream, stirring continuously. Allow it to come to a gentle simmer.
- Whisk in the grated Parmesan cheese until melted and smooth. Season with salt, pepper, and Italian seasoning.
- In a large mixing bowl, combine the cooked pasta, shredded chicken, and creamy Alfredo sauce. Fold gently until well coated.
- Transfer the mixture to a greased 9x13-inch baking dish and spread evenly.
- If using, sprinkle breadcrumbs on top.
- Cover with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and bubbly.
- Let cool for 5 minutes before garnishing with parsley and serving.
Notes
For variations, consider adding vegetables or using different cheeses.