Ingredients
- 3 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 small red onion, chopped
- 3 cloves garlic, minced
- 16 oz (450g) penne pasta
- 15 oz (425g) jar Alfredo sauce
- 1½ cups shredded mozzarella cheese, divided
- ¼ cup milk
- 1 cup shredded cheddar cheese
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the Oven: Preheat to 350°F (175°C). Lightly grease a 9×13-inch casserole dish.
- Cook the Chicken: In a skillet over medium heat, cook chicken until no longer pink (5-7 minutes). Season with salt and pepper. Add onion and garlic, cooking for 2-3 more minutes. Remove from heat.
- Cook the Pasta: Boil salted water and cook penne according to package instructions until al dente. Drain.
- Mix the Casserole: In a bowl, combine cooked chicken, pasta, Alfredo sauce, 1 cup mozzarella, and milk. Stir to combine.
- Assemble & Bake: Spread the mixture in the casserole dish. Sprinkle remaining mozzarella and cheddar on top.
- Bake: Bake for 25 minutes or until the cheese is melted and bubbly.
- Serve: Let cool slightly before serving. Garnish with fresh parsley
Notes
- Add Veggies: Mix in broccoli, spinach, mushrooms, or bell peppers.
- Swap the Protein: Use shrimp, turkey, or rotisserie chicken.
- Spicy Kick: Add red pepper flakes or cayenne pepper.
- Cheese Variations: Substitute cheddar with Parmesan, Monterey Jack, or Swiss.
- Crunchy Topping: Sprinkle panko breadcrumbs mixed with melted butter on top before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: American, Italian-Inspired
