Baked Chicken Alfredo Casserole
A comforting, hearty casserole that combines tender chicken, creamy alfredo sauce, and pasta or steamed broccoli for a delicious low-carb option, perfect for busy weeknights or family gatherings.
Ingredients
Casserole Ingredients
- 8 oz Penne Pasta (cooked according to package instructions OR sub with 6 cups of steamed broccoli florets for a low-carb option)
- 4 cups Chicken Breast (Cooked and diced) Using rotisserie chicken can save time.
- 2 tbsp Butter
- 1.5 tbsp Minced Garlic
- 1.5 cups Heavy Cream
- 2 oz Cream Cheese Ensure it's at room temperature for easier mixing.
- 0.75 cup Grated Parmesan Cheese
- to taste Salt and Pepper
- 2 cups Mozzarella Cheese (Shredded) Divided into two portions for topping.
- 1 tbsp Parsley (chopped, optional)
Instructions
Preparation
- Preheat your oven to 375°F and grease a 9×13 inch baking pan with non-stick spray.
- Melt the butter in a large pan over medium heat. Add the minced garlic, stirring constantly until fragrant — about 30 seconds.
- Mix in the heavy cream and cream cheese. Cook, stirring frequently until the cream cheese has completely melted and the cream is hot (but not boiling).
- Stir in the grated Parmesan cheese and ½ cup of the shredded mozzarella. Keep stirring until all the cheese has melted completely. Continue cooking over medium heat for an additional 5 minutes, stirring frequently.
- Combine the cooked pasta (or broccoli) and diced chicken with the creamy sauce. Transfer the mixture to the baking pan.
- Top with the remaining 1 ½ cups of mozzarella cheese.
- Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and just starting to brown.
- For an added touch, sprinkle chopped parsley on top before serving.
Notes
To store, cool the casserole completely, then cover tightly and refrigerate for up to four days. It can also be frozen for up to three months. Thaw in the refrigerator and reheat in the oven at 350°F until heated through. Internal temperature should reach 165°F for safe consumption.