Description
Easy chicken and pasta casserole baked with Alfredo sauce.
Ingredients
Scale
- 16 ounces penne pasta, uncooked
- 4 cups cooked chicken, shredded or cubed
- 2 jars (15 ounces each) Alfredo sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Pour the uncooked penne pasta into the prepared baking dish.
- Add the cooked chicken over the pasta.
- Pour both jars of Alfredo sauce over the chicken and pasta.
- Sprinkle with Italian seasoning, garlic powder, salt, and pepper.
- Stir gently to combine all ingredients.
- Cover the dish tightly with aluminum foil.
- Bake for 30 minutes.
- Remove the foil. Sprinkle the top with mozzarella cheese and Parmesan cheese.
- Bake for another 10-15 minutes, or until the cheese is melted and bubbly and the pasta is tender.
- Let stand for 5 minutes before serving.
Notes
- You can use rotisserie chicken for convenience.
- Add frozen peas or broccoli for extra vegetables.
- Adjust seasonings to your preference.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 750
- Sugar: 5g
- Sodium: 1200mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
Keywords: chicken alfredo, casserole, pasta, easy dinner, baked pasta