Description
A simple, creamy oven-baked pasta dish featuring tender chicken, penne, and a cheesy Alfredo sauce topping.
Ingredients
Scale
- 3 skinless, boneless chicken breast halves
- 1 (8 ounce) package penne pasta
- 1/2 (16 ounce) jar Alfredo sauce
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/4 cup milk
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 cup shredded Cheddar cheese
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- Place chicken in a pot, cover with water, and bring to a boil over high heat. Reduce heat and simmer for about 15 minutes, until the chicken is no longer pink inside and the juices run clear.
- At the same time, bring a large pot of lightly salted water to a boil. Add the penne and cook until tender yet firm to the bite, about 11 minutes. Drain the pasta.
- Drain the cooked chicken and cut it into bite-size pieces.
- In a large bowl, combine the chicken, cooked noodles, Alfredo sauce, 1/2 cup of the mozzarella cheese, milk, onion powder, and garlic powder. Mix everything well.
- Pour the mixture into a 1 1/2-quart casserole dish.
- Layer the remaining mozzarella cheese and the Cheddar cheese on top.
- Bake in the preheated oven for about 25 minutes, until the cheese is melted and bubbly.
Notes
- For a lighter dish, use a reduced-fat Alfredo sauce.
- You can substitute rotisserie chicken for the fresh cooked chicken to save time.
- Add steamed broccoli florets to the mixture for extra vegetables.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 650
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 2
- Protein: 30
- Cholesterol: 90
Keywords: Chicken Alfredo Casserole, creamy chicken alfredo bake, chicken alfredo pasta casserole, easy chicken alfredo casserole, chicken breast dinner, baked pasta