Ingredients
Scale
- 2 cups pasta (penne preferred)
- 2 cups cooked chicken (shredded, rotisserie recommended)
- 2 cups Alfredo sauce (jarred or homemade)
- 1 cup mozzarella cheese (shredded)
- 1/2 cup parmesan cheese (optional)
- 1/2 cup breadcrumbs (optional)
- Italian seasoning and cracked pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Boil the pasta until al dente, then drain.
- In a greased baking dish, mix the cooked pasta with shredded chicken.
- Pour the Alfredo sauce over the mixture and stir to combine.
- Top with mozzarella cheese and breadcrumbs if using.
- Bake until bubbly and golden, about 25-30 minutes.
- Let sit for a few minutes before serving.
Notes
Leftover casserole can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 2 months. Reheat in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 50mg