Baked Chicken Alfredo Penne Casserole
This Baked Chicken Alfredo Penne Casserole is creamy, cheesy, and topped with a crunchy breadcrumb crust — perfect for a comforting weeknight dinner!
Equipment
- Large Pot
- Colander
- Mixing Bowl
- Baking dish (9x13 inch)
- Oven mitts
- Measuring cups and spoons
- Spatula or wooden spoon
Ingredients
- 8 ounces penne pasta
- 2 cups cooked chicken shredded (rotisserie chicken works great!)
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 1 tablespoon olive oil
- 0.5 cup breadcrumbs (panko or regular)
- Fresh parsley chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces of penne pasta and cook according to package directions until al dente (usually about 10-12 minutes). Drain the pasta thoroughly and set aside.
- Preheat your oven to 375°F (190°C). In a small bowl, toss 1/2 cup breadcrumbs with 1 tablespoon olive oil until evenly coated. This will give the topping a golden, crunchy texture when baked.
- In a large mixing bowl, combine the cooked penne pasta, 2 cups shredded chicken, and 2 cups Alfredo sauce. Sprinkle in 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir everything gently but thoroughly to make sure the pasta and chicken are well coated with the sauce and seasonings.
- Stir in 1 cup shredded mozzarella and 1 cup grated Parmesan cheese into the pasta mixture. The cheeses will melt during baking, adding creaminess and flavor throughout the casserole.
- Grease your 9x13 inch baking dish lightly with oil or butter. Pour the pasta mixture into the dish, spreading it out evenly. Then sprinkle the breadcrumb mixture over the top in an even layer to create that irresistible crust.
- Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the casserole is bubbling around the edges. The cheese should be melted and gooey, and the breadcrumbs crisp and fragrant.
- Remove from the oven and let it rest for 5 minutes before serving. Garnish with freshly chopped parsley for a pop of color and freshness. Serve warm and enjoy!
Notes
- Make sure not to overcook the penne pasta; it should be just al dente to avoid mushiness after baking.
- Don’t skip tossing the breadcrumbs with olive oil, or the topping won’t brown and crisp up properly.
- Season the sauce mixture well; Alfredo sauce on its own can be mild, so the garlic, onion powder, salt, and pepper are essential.
- Leftovers can be refrigerated for 3-4 days and reheated covered in the oven or microwave.
- Swap chicken with turkey, shrimp, or add vegetables for variety and extra nutrition.