Description
A comforting and cheesy chicken alfredo pasta bake featuring tender chicken, penne pasta, and a rich alfredo sauce, topped with melted cheese and a crunchy breadcrumb crust. This easy-to-make casserole is perfect for family dinners or gatherings.
Ingredients
Scale
- 8 oz (225 g) penne pasta
- 2 cups cooked chicken, shredded
- 2 cups heavy cream
- 1 cup grated Parmesan cheese, divided
- 2 cups shredded mozzarella cheese, divided
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup broccoli florets (optional)
- 1/2 cup breadcrumbs
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook penne pasta in salted boiling water until al dente, then drain and set aside.
- In a saucepan, combine heavy cream and minced garlic over medium heat until simmering.
- Reduce heat, stir in 3/4 cup Parmesan cheese, Italian seasoning, salt, and pepper until the sauce thickens.
- Combine cooked pasta, shredded chicken, optional broccoli, and Alfredo sauce in a large bowl, stirring to coat.
- Grease a 9×13 inch baking dish. Pour half the pasta mixture into the dish, top with half the mozzarella.
- Add the remaining pasta mixture, then top with the rest of the mozzarella and 1/4 cup Parmesan cheese.
- Mix breadcrumbs with olive oil in a small bowl, then sprinkle evenly over the top.
- Bake for 25-30 minutes, or until cheese is bubbly and the top is golden brown.
- Garnish with fresh parsley before serving.
Notes
- Using rotisserie chicken saves time.
- Ensure pasta is al dente as it will cook further in the oven.
- Slowly incorporate cheese for a smooth sauce.
- Greasing the baking dish prevents sticking.
- The breadcrumb topping adds a delightful crunch.
- Adjust salt and pepper to your taste.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/7th of the bake)
- Calories: Estimated 600-700 kcal (will vary based on exact ingredients)
- Sugar: Estimated 3-5 g
- Sodium: Estimated 800-1000 mg
- Fat: Estimated 45-55 g
- Saturated Fat: Estimated 25-30 g
- Unsaturated Fat: Estimated 15-20 g
- Trans Fat: Estimated 0.5-1 g
- Carbohydrates: Estimated 30-40 g
- Fiber: Estimated 2-4 g
- Protein: Estimated 30-40 g
- Cholesterol: Estimated 120-150 mg