Chicken Alfredo Casserole

Chicken Alfredo Casserole

What’s better than creamy, cheesy pasta with grilled chicken in one dish? This recipe is the perfect winter comfort food... also “healthyish” with less excess fat, but plenty of flavor! Ready in under an hour! Double WIN!!

Chicken Alfredo Casserole

Yield: 6 -8 servings

Ingredients:

Chicken:

  • 1/2-pound Penne pasta

  • 2 cups chicken broth

    or 2 cups water and 1 tablespoon chicken soup base

  • ~ 1-pound boneless skinless chicken breasts or tenderloins

  • Garlic powder

  • Kosher salt & black pepper

  • 2 tablespoons olive oil

  • 1 tablespoon butter

    Sauce:

  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • 1 small onion, finely diced

  • 4 – 5 cloves garlic, minced

  • 3 tablespoons flour

  • 2 teaspoons Italian seasoning

  • 2 cups low fat milk

  • 1 cup 1/2 & 1/2

  • 3 ounces Neufachel cheese (light cream cheese), cubed

  • 1 cup grated Parmesan cheese, divided

  • 2 cups shredded part-skim mozzarella cheese, divided

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper

*Garnish: Fresh chopped parsley

Equipment needed:

  • Large pot for cooking pasta, ~ 4 quart

  • Colander

  • Cutting board & Chef knife

  • Measuring spoons

  • Liquid & dry measuring cups

  • Grill pan or outdoor grill

  • Tongs

  • 2 1/2 or 3-quart saucepan

  • Wire whisk

  • 13x9 baking pan or large casserole dish (3 1/2 quart)

  • Rubber spatula

  • Olive or vegetable oil spray

My hubby loves Alfredo Sauce and often orders it when we eat out. January has been cold and with the virus spreading like crazy, I decided it was time to eat in! I also made a double batch, as a dear student of mine needed some TLC and comfort food... Chicken Alfredo to the rescue!! Pretty easy recipe as all you need to know is how to chop, boil water, grill and stir a pot of YUM!! Are you ready?? Grab your ingredients and let’s cook!!

First step is to start the pasta...

  1.  Add the chicken broth (or water and chicken soup base) to the large pot with another 2 cups of water and 1 tablespoon salt. Chicken broth adds extra flavor to the pasta. Bring liquids to a boil and cook penne pasta for 10 minutes or al dente.

  2.  Drain in a colander and drizzle with olive oil. Toss together back in large pot and set aside.

Meanwhile... while the pasta boiling

Begin making the sauce...

  3. Finely dice onions and mince the garlic.

4. Cube cream cheese and measure remaining ingredients.

Next step....

5. Cut chicken into smaller 2-inch wide strips if using larger breasts. Place chicken on a plate and

sprinkle both sides with garlic powder, kosher salt & pepper.

6.  Heat a grill pan (or outdoor grill) for ~ 4 minutes. I usually use a grill pan, then I can cook the sauce at

the same time as I grill the chicken. Drizzle pan with olive oil and melt 1 tablespoon butter in the oil. Tilt

pan to spread the fat. Place chicken on hot pan and grill chicken for ~ 4-5 minutes a side and golden.

brown. Set on a clean plate until sauce and pasta is ready.

7. In the medium saucepan, place 3 tablespoons olive oil and 3 tablespoons butter to melt until bubbly.

Sauté onions and garlic until fragrant and translucent, ~ 5-6 minutes.

Sauce time...

  1.  Sprinkle in flour, salt, pepper and Italian seasoning to buttery onions and stir well to coat onions with fat and flour until a bubbly paste is created.

  2. Add milk and 1/2 & 1/2. Stir over medium low heat, using a wire whisk until flour is dispersed and sauce thickens. Sauce will not thicken until the sauce steams to almost boiling. Don’t allow to boil... Low and slow will produce a thick sauce with PATIENCE and also prevent burning of the dairy product. Adjust the heat under pan as needed.

  3. Place cubed cream cheese in hot sauce and stir to melt. Then add half of Parmesan and mozzarella. Reserve cheese for topping.

Assembly Time...

1.  Cube chicken into 1-inch cubes.

2.  Pour hot sauce over drained pasta in large pot. Add cubed grilled chicken on top and stir well.

3.  Spray 13x9 baking pan or casserole dish with olive or vegetable oil. Spoon in pasta/chicken mixture.

sprinkle with remaining mozzarella and Parmesan cheeses.

4. Bake in preheated 350 F oven and bake for 45 – 50 minutes or golden and bubbly.

Dinner is ready!!

Spoon your Chicken Alfredo Casserole onto a plate and sprinkle with chopped parsley. Serve with a green veggie or a salad... Enjoy!!

EntreesLynn Kaufmanalfredo, chicken alfredo, pasta, yummy food, best meal, pasta dish, casserole, cheesy, easy recipeComment