Description
A quick, creamy, and cheesy weeknight dinner that combines tender chicken, alfredo sauce, and pasta in a golden, bubbly casserole. Ready in under 30 minutes with minimal cleanup.
Ingredients
Scale
- 12 oz Rotini or Penne Pasta
- 1.5 lbs Boneless, Skinless Chicken Breast
- 2 cups Alfredo Sauce
- 2 cups Shredded Mozzarella Cheese
- ½ cup Grated Parmesan Cheese
- ½ cup Panko Breadcrumbs
- 4 cloves Garlic, minced
- 1 teaspoon Dried Italian Seasoning
- ½ teaspoon Black Pepper, freshly ground
- Salt to taste
- 2 tablespoons Butter
- Optional: Cooked broccoli, mushrooms, or cherry tomatoes
Instructions
- Season chicken breasts with salt, pepper, and Italian seasoning. Slice thick breasts in half horizontally.
- Heat a large skillet over medium-high heat with 1 tablespoon butter or oil. Cook chicken for 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Remove and let rest for 5 minutes.
- While chicken rests, bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, reserving ½ cup of pasta water.
- In the same skillet, add more butter if needed. Sauté minced garlic for 30 seconds. Add Alfredo sauce and Italian seasoning; simmer for 2 minutes. Thin with reserved pasta water if too thick.
- Chop rested chicken into bite-sized pieces. Combine pasta, chicken, and sauce in the skillet; toss to coat. Adjust seasoning.
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish. Spread pasta mixture evenly in the dish.
- Sprinkle shredded mozzarella over the top. If using, toss panko breadcrumbs with melted butter and garlic powder, then sprinkle over cheese.
- Bake for 15-20 minutes until cheese is bubbly and golden. Cover with foil if browning too quickly.
- Remove from oven and let rest for 5-10 minutes before serving.
Notes
Do not overcook the pasta as it will continue to cook in the oven. Resting the chicken is crucial to keep it juicy. Shred your own cheese for better melting. Use reserved pasta water to emulsify the sauce. This dish does not freeze well after baking due to dairy separation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sodium: 600
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 50
- Fiber: 2
- Protein: 35
Keywords: chicken alfredo pasta bake, easy weeknight dinner, creamy pasta, cheesy casserole, family friendly meal, one pot dinner, comfort food