Prep time: 15 min | Cook: 45 min | Total: 1 hr | Servings: 6 | Yield: 6 servings
This is pure comfort! Pretty easy, not fussy, and delicious! A hearty pasta dish with amazing alfredo sauce, juicy chicken, that are layered in creamy cheeses. Simple yet satisfying and your family’s next big thing!
INGREDIENTS
3 eaches skinless, boneless chicken breast halves
1 8-oz package penne pasta
½ 16-oz jar Alfredo sauce
1 ½ cups shredded mozzarella cheese, divided
¼ cup milk
1 tablespoon onion powder
1 tablespoon garlic powder
1 cup shredded Cheddar cheese
HOW TO MAKE CHEESY CHICKEN ALFREDO CASSEROLE
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: In a pot, place the chicken. Pour enough water into the pot to cover the chicken. Boil the mixture over high heat, then, reduce the heat and simmer for about 15 minutes until the chicken is no longer pink in the middle and the juices run clear.
Step 3: At the same time, let a large pot of finely salted water to boil. Add in the penne and cook for about 11 minutes, occasionally stirring until bite-tender. Drain and set aside.
Step 4: Going back to the chicken. Remove from the heat, drain the cooked chicken, and cut into bite-size pieces.
Step 5: In a large bowl, mix the chicken, noodles, Alfredo sauce, 1/2 mozzarella cheese, milk, onion powder, and garlic powder. Then, transfer this into a 1 1/2-quart casserole dish. Sprinkle the rest of the mozzarella cheese and Cheddar cheese on top.
Step 6: Place inside the preheated oven and bake for about 25 minutes or until melted and bubbly.
NOTES:
The alfredo sauce can be made ahead. At least two days beforehand. Or if you are short of time, just use a high-quality refrigerated Alfredo pasta sauce from the grocery store.
As for the pasta, you can any medium-sized pasta like rigatoni, fusilli, or farfalle.
Nutrition Facts:
Per Serving: 467.5 calories; 86.2 mg cholesterol; 693.4 mg sodium; 30.8 g protein; 32.4 g carbohydrates
Ingredients
- 3 eaches skinless, boneless chicken breast halves
- 1 8-oz package penne pasta
- ½ 16-oz jar Alfredo sauce
- 1 ½ cups shredded mozzarella cheese, divided
- ¼ cup milk
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 cup shredded Cheddar cheese
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: In a pot, place the chicken. Pour enough water into the pot to cover the chicken. Boil the mixture over high heat, then, reduce the heat and simmer for about 15 minutes until the chicken is no longer pink in the middle and the juices run clear.
Step 3: At the same time, let a large pot of finely salted water to boil. Add in the penne and cook for about 11 minutes, occasionally stirring until bite-tender. Drain and set aside.
Step 4: Going back to the chicken. Remove from the heat, drain the cooked chicken, and cut into bite-size pieces.
Step 5: In a large bowl, mix the chicken, noodles, Alfredo sauce, 1/2 mozzarella cheese, milk, onion powder, and garlic powder. Then, transfer this into a 1 1/2-quart casserole dish. Sprinkle the rest of the mozzarella cheese and Cheddar cheese on top.
Step 6: Place inside the preheated oven and bake for about 25 minutes or until melted and bubbly.
NOTES:
The alfredo sauce can be made ahead. At least two days beforehand. Or if you are short of time, just use a high-quality refrigerated Alfredo pasta sauce from the grocery store.
As for the pasta, you can any medium-sized pasta like rigatoni, fusilli, or farfalle.
