Chicken Alfredo Casserole

All the tasty flavors you know and love of traditional Chicken Alfredo, but made in a casserole dish.

Course Dinner, Main Course

Cuisine American

Prep Time 25

Cook Time 35

Total Time 1

Servings

Calories 684kcal

Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
Cook 16 ounce box penne pasta according to package directions until al dente. Drain and set aside.
Heat 2 Tablespoons olive oil in a medium sized skillet over medium heat. Add 3 cups cubed chicken breasts to the skillet and season with salt and pepper, to taste. Cook, stirring occasionally, until golden and fully cooked. Set aside.
In a large bowl, mix 2 (15 ounce) jars alfredo sauce, 8 ounce block cream cheese, softened to room temperature, 1 cup whole milk, 3 cloves garlic, minced, 1 teaspoon Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon black pepper, until well combined.
Add the cooked penne pasta and cooked chicken to the sauce mixture, stirring until well coated.
Stir in 1 cup shredded mozzarella cheese and 1/2 cup grated parmesan cheese.
Pour the mixture into the prepared baking dish. Top with the remaining one cup shredded mozzarella cheese and 1/2 cup grated parmesan cheese.
Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
Garnish with chopped fresh parsley or dried parsley, if desired. Then serve!

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
NOTE: If you don’t like it as saucy, just use one jar of Alfredo sauce. It’ll still taste good.