Chicken Alfredo Casserole Recipe

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Chicken Alfredo Casserole

raymond spencer


do you love chicken alfredo,you gonna love this recipe.

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★★★★★ 2 votes
20 Min


3 c
multigrain penne pasta,uncooked
(10 ounces) bags fresh baby spinach leaves
2 lb
boneless,skinless chicken breasts,cut into bite-size pieces
2 tsp
dried basil leaves
3 c
roasted garlic alfredo sauce
1/2 c
chopped carrots
1 c
whipped cream cheese
2 c
shredded mozzarella cheese,divided
1/4 c
grated parmesan cheese


1Heat oven to 350 degrees.Cook pasta as directed on package,adding spinach to the boiling water for the 1 minutes.

2Meanwhile,heat a large nonstick skillet,sprayed with cooking spray on medium-high heat.
Add chicken and basil;cook 3 minutes or until chicken is no longer pink,stirring frequently.
Add alfredo sauce and carrots;bring to boil.
Reduce heat to low;simmer 3 minutes or until chicken is cooked through.
Stir in cream cheese spread until melted.

3Drain pasta and spinach;return to same saucepan.
Add chicken mixture;mix lightly.
Stir in 1/2 cup mozzerella cheese.

4Spoon into 8-inch square baking pan.
Bake 20 minutes or until heated through.
Sprinkle with remaining mozzerella cheese and the
parmesan cheese.
Bake 3 minutes or until cheese is melted.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #Alfredo