Creamy Pasta & Veggie Casserole

Rose Mary Mogan


I created this recipe a few weeks ago with ingredients in the pantry. My husband is a big meat eater, and I love lots of veggies, so as a compromise, I grilled the chicken on the side and added lots of veggies to the pasta, & that made both of us happy.

★★★★★ 1 vote
6-8 hearty servings
15 Min
25 Min
Stove Top


1 box
16 oz. pasta rotini, mostaccioli, or shell pasta, cooked according to directions
1 jar(s)
16 oz. classic alfredo sauce
8 oz
canned sliced mushrooms, drained
1 bunch
green onions, chopped
1 medium
red or green bell pepper, chopped
2 medium
tomatoes, quartered & cut into eights
1 lb
fresh broccoli floweretts
1 1/2 c
heavy whipping cream
1 1/2 tsp
lemon pepper( no salt added)
1 Tbsp
italian seasoning
3 clove
garlic, minced
3/4 c
freshly grated parmesan cheese
2 Tbsp
olive oil or canola oil


1Cook pasta according to package directions and set aside. Add olive or canola oil to large skillet, and heat to medium high heat, then add chopped onions, bell peppers, broccoli, and tomatoes, let cook a few minutes till crisp tender, then add drained mushrooms, pasta, and spices, stir to mix.
2Add alfredo sauce, then pour whipping cream into Alfredo sauce jar, and rinse jar with cream and pour over pasta sauce, stir till heated through, about 10 to 15 minutes. Add freshly grated parmesan cheese, and stir till cheese begins to melt. Garnish with additional chopped green onions & freshly grated Cheese if desired. if desired. Serve while still hot.
3Note you can add chopped grilled Chicken or shrimp to this dish if desired. But I grilled and served my chicken on the side. This dish is quick and easy, and quite tasty. I used the veggies that I had on hand, but you can use what ever vegetables you have.

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy