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Chicken Alfredo Casserole Easy Comforting Weeknight Dinner

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Chicken Alfredo Casserole is a creamy chicken dinner perfect for a simple casserole recipe. This easy dinner comes together quickly, making it ideal for a family dinner or busy weeknight meal with comforting flavors.

Ingredients

Scale
  • 1 pound dried penne pasta
  • 2 medium boneless skinless chicken breasts (1 to 1 1/4 pounds total)
  • 1 teaspoon coarsely chopped fresh thyme leaves (6 sprigs)
  • 2 teaspoons kosher salt divided plus more as needed
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter plus more for the baking dish
  • 5 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 3 cups whole or 2% milk
  • 1 cup heavy cream
  • 1 small pinch fresh grated nutmeg
  • 5 ounces Parmesan cheese finely grated (about 1 cup freshly grated or 1 1/4 cups store-bought grated)
  • 6 ounces shredded whole milk low-moisture mozzarella (about 1 1/2 cups) divided
  • Coarsely chopped fresh thyme or parsley leaves for garnish (optional)

Instructions

  1. Preheat the oven to 375°F and butter a 9×13-inch broiler-safe baking dish.
  2. Bring a large pot of heavily salted water to boil. Pound the chicken breasts to 1/2 inch thickness between plastic and season with thyme, 1 teaspoon kosher salt, and black pepper.
  3. Cook the penne in boiling water until just al dente, about 9 to 11 minutes, then drain and return to the pot.
  4. Heat olive oil in a skillet over medium-high heat and cook the chicken covered without moving until golden on one side, around 4 to 5 minutes, then flip and cook another 3 minutes until done. Rest chicken for 5 minutes, then cut into bite-size pieces.
  5. In the same skillet, melt butter over medium heat and scrape up browned bits. Add garlic and cook until fragrant for about 1 minute. Stir in flour and cook for 30 seconds.
  6. Gradually whisk in milk and cream, add remaining salt and nutmeg, and bring to a simmer, whisking occasionally. Remove from heat and stir in Parmesan until melted.
  7. Toss the sauce with the cooked pasta. Layer half of the pasta mixture in baking dish, top with half chicken and half mozzarella. Repeat with remaining pasta, chicken, and mozzarella.
  8. Bake uncovered until bubbly, 10 to 20 minutes. Switch oven to broil and brown cheese for 3 to 4 minutes. Let cool 5 minutes before serving. Garnish with thyme or parsley if desired.

Notes

  • For crisp tops, broil 2–3 minutes at the end
  • Leftovers can be refrigerated in an airtight container for up to 4 days

Nutrition

Find it online: https://www.amgroyal.com/chicken-alfredo-casserole-easy-dinner/