garlic parmesan chicken alfredo casserole

How To Make garlic parmesan chicken alfredo casserole

• Step 1
  Preheat oven to 350 degrees F.
• Step 2
  Coat a large 9''x13'' baking dish with nonstick cooking spray. Add 1 cup shredded Parmesan cheese.
• Step 3
  In a large of salted boiling water, cook pasta according to package directions until al dente. Drain immediately and set aside.
• Step 4
  Heat olive oil in a large skillet over medium heat. Season both sides with sea salt/black pepper, poultry seasoning, garlic powder, and 2 teaspoons of Italian seasoning.
• Step 5
  Add to skillet and cook until the chicken is cooked through, 8 minutes per side. Remove from heat. Place on a large plate. Let it rest for 5 minutes before slicing crosswise.
• Step 6
  Melt garlic butter in the same skillet over medium heat. Add minced garlic and cook until is fragrant, about 30 seconds. Whisk in flour and cook until the mixture is bubbling and golden, 2 minutes.
• Step 7
  Gradually add heavy cream, half and half, cream cheese, and garlic parmesan sauce; whisk constantly. Bring the mixture to a simmer and stir in the remaining shredded parmesan cheese. Let simmer until the sauce is thickened;1 minute. Season with sea salt/black pepper.
• Step 8
  In a large bowl, combine cooked penne pasta, sliced chicken, and garlic parmesan alfredo sauce.
• Step 9
  Spread about half of the pasta mixture on the bottom of the prepared baking dish. Then sprinkle with half of the pepperjack cheese.
• Step 10
  Add the remaining pasta mixture and top with more pepperjack cheese.
• Step 11
  Bake for 30 minutes or until the cheese is melty.
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