Description
Indulge in a comforting and rich Chicken Alfredo Casserole, a delicious twist on the classic pasta dish. Creamy Alfredo sauce coats tender chicken and pasta, topped with a golden, cheesy breadcrumb crust.
Ingredients
Scale
Pasta:
- 12 ounces penne pasta
Chicken Mixture:
- 3 cups cooked chicken breast (shredded)
- 3 cups Alfredo sauce (homemade or store-bought)
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup frozen broccoli florets (optional)
Topping:
- 1/2 cup panko breadcrumbs
- 2 tablespoons unsalted butter (melted)
- chopped fresh parsley for garnish
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook Pasta: Cook pasta until al dente, drain, and set aside.
- Prepare Chicken Mixture: In a bowl, combine chicken, Alfredo sauce, sour cream, seasonings, cheeses, and broccoli (if using). Add cooked pasta and mix well.
- Assemble Casserole: Spread mixture in the baking dish.
- Add Topping: Combine breadcrumbs with melted butter and sprinkle over the casserole. Top with remaining mozzarella.
- Bake: Bake for 25–30 minutes until bubbly and golden.
- Garnish and Serve: Garnish with parsley before serving.
Notes
- Swap broccoli for spinach or mushrooms for variation.
- For a creamier texture, add extra Alfredo sauce before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 casserole
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 115mg