This delicious, hearty chicken alfredo baked is made with tender chicken, pasta, gooey cheddar, and a creamy sauce. It’s a great casserole for busy weeknights.
PREP TIME: 5 minutes
COOK TIME: 25 minutes
TOTAL TIME: 30 minutes
16 ounces penne pasta
5 tablespoons salted butter
4 ounces cream cheese
1 tablespoon garlic, minced
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon Italian seasoning
1 teaspoon black pepper
1 tablespoon flour
2 cups heavy whipping cream
1 cup whole milk
2 cups mozzarella cheese shredded, divided
1½ cups parmesan cheese shredded, divided
2 cups chicken breast shredded or chopped
Preheat oven to 350°F.
Prepare pasta to al dente and set aside.
In a Dutch oven, melt butter over medium heat. Add cream cheese. Use a whisk to stir.
Add minced garlic, garlic powder, onion powder, black pepper, and Italian seasoning. Whisk until mixed and butter/cream cheese are melted.
Add flour and mix well.
Add heavy whipping cream one cup at a time, continue to stir. Add milk.
Add one cup of mozzarella cheese and one cup of parmesan cheese, stir to mix and melt.
Once all the sauce is melted, stir in chicken and pasta.
Pour in 9×13 pan that has been sprayed with nonstick spray.
Top with remaining one cup of mozzarella and ½ cup of parmesan cheese.
Bake for 10 to 15 minutes to melt the cheese. Turn on the broiler for a couple of minutes to brown.