Nothing really beats a big bowl of Chicken Alfredo. We know that and we know that you know that… which is why we don’t feel like we have to convince you that this Classic Chicken Alfredo Casserole is delicious. It’s just a known fact that tender pasta mixed with creamy Alfredo sauce, juicy chicken, and melty cheese is out of this world. So, don’t waste time reading this! Go make Classic Chicken Alfredo Casserole for yourself! We know you’re craving it!
Ingredients
- 3 chicken breast halves, skinless and boneless
- salt, to taste
- 1 (8-ounce) package penne pasta
- 1/2 (16-ounce) jar Alfredo sauce
- 1 1/2 cups mozzarella cheese, shredded, divided
- 1/4 cup milk
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 cup cheddar cheese, shredded
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Place the chicken halves in a pot, cover with water, and bring to a boil over high heat.
Step 3 –Reduce the heat and simmer the chicken halves until they reach an internal temperature of 165 degrees F, about 15 minutes.
Step 4 –While the chicken is cooking, add more water and the salt to a large pot and bring to a boil.
Step 5 –Add the penne to the boiling water and cook, while stirring occasionally, until al dente, according to the package directions.
Step 6 –Drain the pasta.
Step 7 –Drain the cooked chicken and cut into bite-size pieces.
Step 8 –In a large bowl, add the cooked chicken, the cooked penne, the Alfredo sauce, 1/2 of the mozzarella cheese, the milk, the onion powder, and the garlic powder and mix well.
Step 9 –Pour the Alfredo mixture into a 1 1/2-quart casserole dish.
Step 10 –Layer the remaining mozzarella cheese and the cheddar cheese on top of the Alfredo mixture.
Step 11 –Bake the casserole until the cheese has melted and the edges are bubbly, about 25 minutes.
Step 12 –Serve.
