Ingredients
Scale
- 3 skinless, boneless chicken breast halves
- 1 (8 ounce) package penne pasta
- ½ (16 ounce) jar Alfredo sauce
- 1 ½ cups shredded mozzarella cheese, divided
- ¼ cup milk
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 cup shredded Cheddar cheese
Instructions
- Heat your oven to 350 degrees F (175 degrees C).
- Put chicken in a pot and cover with water. Bring to a boil, then simmer for about 15 minutes until cooked through.
- While chicken cooks, boil a large pot of lightly salted water. Add penne pasta and cook for about 11 minutes until firm. Drain.
- Drain the cooked chicken and cut it into bite-size pieces.
- In a large bowl, mix the chicken, cooked pasta, Alfredo sauce, 1/2 of the mozzarella cheese, milk, onion powder, and garlic powder.
- Pour this mixture into a 1 1/2-quart casserole dish.
- Top with the remaining mozzarella cheese and the Cheddar cheese.
- Bake in the oven for about 25 minutes until the cheese is melted and bubbly.
Notes
- You can use pre-cooked or rotisserie chicken to save time.
- For a crispier top, broil the casserole for the last 2-3 minutes of baking.
- Let the casserole sit for 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 520
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 105mg