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Chicken Alfredo Casserole

Chicken Alfredo Casserole Recipe

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 12 oz penne pasta
  • 2 tbsp olive oil
  • 1 tsp salt, divided
  • ½ tsp black pepper
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 2 cups heavy cream
  • 4 oz cream cheese, softened, cut into cubes
  • 1¼ cups freshly grated Parmesan cheese, divided
  • 1½ cups shredded low-moisture mozzarella

Method
 

  1. Boil penne in salted water until just shy of al dente, about 2 minutes less than package directions, then drain well.
  2. Heat oil in a large skillet over medium-high. Season chicken with ½ tsp salt and pepper, sear 5 to 6 minutes until golden and cooked through, then set aside.
  3. Lower heat to medium, melt butter, and cook garlic 30 seconds. Whisk in flour for 1 minute, then slowly add cream. Stir in cream cheese until smooth, about 3 to 4 minutes. Off heat, mix in 1 cup Parmesan and remaining ½ tsp salt.
  4. Fold pasta and chicken into the sauce, then transfer to a 9x13-inch baking dish (or keep in an oven-safe skillet).
  5. Top with remaining ¼ cup Parmesan and all mozzarella. Bake at 375°F (190°C) for 20 to 25 minutes until bubbly, then broil 2 to 3 minutes for a golden top. Rest 5 minutes, then serve.

Notes

A deeper dish may need 5 to 10 extra minutes in the oven. If you use rotisserie chicken, skip step 2 and stir 3 cups of shredded chicken into the sauce. The sauce is loose before baking on purpose, it thickens as it rests.