Cheesy Creamy Alfredo Chicken Casserole Forevermama
Indulge in ultimate comfort food with this Cheesy Creamy Alfredo Chicken Casserole, a hearty dish that combines tender chicken, perfectly cooked penne pasta, and a rich homemade Alfredo sauce made with garlic, Parmesan, cream cheese, and mozzarella. This easy-to-make casserole is baked to golden, bubbly perfection, making it a family-friendly dinner option that feels indulgent yet satisfying. The creamy sauce, seasoned with Italian herbs, binds every bite with luscious flavor, while a double layer of cheesy goodness ensures each serving is irresistible. Perfect for a cozy weeknight meal or a crowd-pleasing potluck dish, this casserole is sure to impress and leave everyone craving more. Serve it warm with a sprinkle of fresh parsley for a touch of brightness!
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Ingredients
- 2 pieces boneless, skinless chicken breasts
- 12 ounces penne pasta
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3 pieces garlic cloves, minced
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup Parmesan cheese, grated
- 2 cups mozzarella cheese, shredded
- 4 ounces cream cheese, softened and cubed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Directions
Step 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
Step 2
Cook the penne pasta in a large pot of salted boiling water until al dente according to package instructions. Drain and set aside.
Step 3
While the pasta cooks, season the chicken breasts with a pinch of salt, black pepper, and half the Italian seasoning. In a large skillet over medium heat, cook the chicken breasts for about 4-5 minutes per side, or until fully cooked through. Remove from heat, let cool slightly, then shred or dice the chicken into bite-sized pieces.
Step 4
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Step 5
Whisk in the flour and cook for 1-2 minutes to form a roux. Slowly pour in the heavy cream and whole milk, whisking constantly to prevent lumps.
Step 6
Add the grated Parmesan cheese and cream cheese cubes. Stir until melted and the sauce is smooth. Season with salt, black pepper, and remaining Italian seasoning.
Step 7
In a large mixing bowl, combine the cooked pasta, shredded chicken, and Alfredo sauce. Mix until everything is evenly coated.
Step 8
Pour half of the mixture into the prepared casserole dish. Sprinkle 1 cup of shredded mozzarella cheese evenly over the layer. Add the remaining pasta mixture on top and sprinkle the remaining 1 cup of mozzarella cheese.
Step 9
Cover the casserole dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is melted and bubbly.
Step 10
Remove the casserole from the oven and let it sit for 5 minutes. Garnish with fresh parsley if desired, then serve hot and enjoy!
Nutrition Facts
| Serving size | (1925.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5423.1 |
| Total Fat 346.4g | 0% |
| Saturated Fat 200.0g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1302.5mg | 0% |
| Sodium 6019.9mg | 0% |
| Total Carbohydrate 289.3g | 0% |
| Dietary Fiber 13.9g | 0% |
| Total Sugars 20.3g | |
| Protein 248.3g | 0% |
| Vitamin D 110.8IU | 0% |
| Calcium 2999.4mg | 0% |
| Iron 20.0mg | 0% |
| Potassium 2359.4mg | 0% |
Source of Calories