Description
A simple and delicious chicken alfredo casserole that’s perfect for busy weeknights. Creamy, cheesy, and loaded with tender chicken and pasta.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 8 oz fettuccine or penne pasta
- 1 jar (15 oz) alfredo sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta according to package instructions, then drain.
- In a large bowl, mix cooked pasta, chicken, alfredo sauce, garlic powder, black pepper, and salt.
- Transfer mixture to a greased 9×13-inch baking dish.
- Sprinkle mozzarella and parmesan cheese evenly over the top.
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Garnish with fresh parsley if desired before serving.
Notes
- Use rotisserie chicken for a quick shortcut.
- Add steamed broccoli or peas for extra veggies.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 420
- Sugar: 3g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
Keywords: easy chicken alfredo casserole, quick pasta bake, creamy chicken pasta