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chicken alfredo casserole

(2 ratings)
clownman70360 avatar
Recipe by
raymond spencer
@clownman70360
st bernard, LA

For the fans who love chicken alfredo, I created this new casserole recipe with more A+.

(2 ratings)
yield 8 serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For chicken alfredo casserole

  • 2 c
    crumbled cooked bacon, divided
  • 4 c
    multigrain penne pasta
  • 20 oz
    fresh baby spinach leaves
  • olive oil
  • 5
    boneless skinless chicken breasts, cut into strips
  • cajun seasoning
  • 1
    package dried onion soup mix
  • 2 tsp
    dried basil leaves
  • ground black pepper
  • 3 c
    roasted garlic alfredo sauce
  • 8 oz
    cream cheese, softened
  • half and half
  • 2 c
    shredded mozzarella cheese, divided
  • 1 lg
    carrot, chopped
  • 3/4 c
    shredded Parmesan cheese

How To Make chicken alfredo casserole

  • 1
    Heat oven to 350 degrees F.
  • 2
    Coat a 8-inch baking dish with cooking spray. Add 1 cup crumbled bacon.
  • 3
    Cook pasta as directed on package directions; drain. Transfer to a medium bowl. Add baby spinach; mix well.
  • 4
    Heat olive oil a large, deep skillet over medium heat. Add chicken strips and saute for 3 minutes or until no longer pink. Season with cajun seasoning, onion soup mix, dried basil and black pepper, stirring frequently. Remove from heat.
  • 5
    In a medium saucepan over medium-low heat, combine alfredo sauce, cream cheese, half and half, 1 cup shredded mozzarella cheese and remaining crumbled bacon. Stir well and bring to a boil for 5 minutes.
  • 6
    Mix in penne pasta mixture, cooked chicken strips and carrots and cook again for 2 minutes until combined. Remove from heat.
  • 7
    Spoon into a prepared baking dish. Sprinkle with Parmesan and remaining mozzarella cheese.
  • 8
    Bake for 20 minutes or until heated through.
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