Ingredients
Scale
Main Ingredients
- 3 skinless, boneless chicken breast halves
- 1 (8 ounce) package penne pasta
- ½ (16 ounce) jar Alfredo sauce
- ¼ cup milk
Cheeses
- 1 ½ cups shredded mozzarella cheese, divided
- 1 cup shredded Cheddar cheese
Seasonings
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
Instructions
- Cook the chicken: Bring a pot of water to a boil. Add the chicken breasts and simmer until fully cooked, about 20 minutes. Remove, shred, and set aside.
- Boil the pasta: In the same pot, cook the penne pasta until al dente. Drain and return to the pot.
- Mix the sauce: Stir in the Alfredo sauce, milk, onion powder, garlic powder, and 1 cup of mozzarella into the pasta. Add the shredded chicken and mix well.
- Assemble: Pour the mixture into a greased casserole dish. Sprinkle remaining mozzarella and the Cheddar cheese on top.
- Bake: Place in a preheated 350°F (175°C) oven for about 20 minutes, or until the top is golden and bubbly.
Notes
- If the sauce is too thick, add more milk before baking.
- Enhance the flavor with sautéed mushrooms or spinach.
- Prepare in advance by assembling the casserole and refrigerating overnight.
- Broil the top for 2 minutes at the end for extra crispiness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main-course
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 3g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 95mg