Chicken Alfredo casserole is a comforting and hearty dish that combines the creamy richness of Alfredo sauce with tender chicken and pasta. Originating from the classic Italian-American favorite, Fettuccine Alfredo, this baked version adds a delightful crunchy topping, making it perfect for family dinners or potlucks. It's a dish that brings warmth and satisfaction, ideal for those looking to enjoy a taste of Italy with a Midwestern twist.

This Chicken Alfredo casserole pairs beautifully with a fresh, crisp green salad tossed in a light vinaigrette to balance the richness of the dish. Garlic bread or a simple baguette can also complement the creamy texture, providing a satisfying crunch. For a touch of color and added nutrients, consider serving it alongside steamed broccoli or roasted asparagus.

Servings: 6

12 ounces of pasta (penne or rigatoni)
2 cups cooked chicken, diced
2 cups Alfredo sauce
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup breadcrumbs or crushed crackers
2 tablespoons butter, melted
Salt and pepper to taste
1 tablespoon chopped fresh parsley (optional, for garnish)

Preheat your oven to 350°F (175°C).

Cook the pasta according to package instructions until al dente. Drain and set aside.

In a large mixing bowl, combine the cooked pasta, diced chicken, and Alfredo sauce. Stir until well mixed.

Transfer the pasta mixture into a greased 9x13-inch baking dish.

Sprinkle the mozzarella and Parmesan cheeses evenly over the top.

In a small bowl, mix the breadcrumbs or crushed crackers with the melted butter. Spread this mixture over the cheese layer.

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.

Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped parsley if desired.

For a lighter version, use whole wheat pasta and a low-fat Alfredo sauce. You can also add vegetables like spinach or mushrooms to the pasta mixture for added nutrition and flavor. For a spicier kick, consider adding a pinch of red pepper flakes to the Alfredo sauce. If you prefer a different protein, substitute the chicken with cooked shrimp or turkey.

Copyright 2016 Cooktop Cove