Italian style chicken and noodle casserole, baked with a creamy Parmesan cheese sauce until hot and bubbly.
Baked Chicken Alfredo Casserole
By Sue Lau | Palatable Pastime
One of my two recipes of the day is for Baked Chicken Alfredo Casserole, which has chicken and noodles baked up in a creamy Italian style Parmesan sauce for this month’s Fantastical Food Fight, which is centered around pasta recipes.
Normally I would make my own alfredo sauce, but I happened to have a jar of ready made sauce on hand I needed to use up for a quick supper, and there it is. It is very much a comfort food for me. It does take almost an hour from start to finish but most of that is boil/bake time so beyond that, not a lot of effort. If you are in a hurry to finish up the sides I recommend a quick tossed romaine salad with Caesar dressing. If you have a loaf of French or Italian bread, you could toss that in the oven the last few minutes of casserole bake time to warm it up. Easy-Peasy.
Fantastical Food Fight is a monthly blogging group hosted by Sarah Ellis. Each month we blog recipes on a common theme.
October 2018: Pasta
Be sure to check out the other pasta recipes in the collection this month!
Click on the hop link button to be transported to the link-up:
Baked Chicken Alfredo Casserole
- 16 ounces chopped cooked chicken
- 32 ounces alfredo sauce
- 2-ounce jar diced pimientos, drained
- black pepper (to taste)
- 1 cup chopped onion
- 1 cup diced zucchini
- 2 cloves garlic, chopped
- 1-2 tablespoons olive oil
- 2 tablespoons dry white wine
- 14 ounces fusilli pasta (corkscrew noodles), cooked and drained
- 1/2 cup Parmesan cheese
- Preheat oven to 350ºF.
- Spray or butter the inside of a baking casserole dish.
- Heat oil in a skillet, then saute the onion, zucchini and garlic until tender; deglaze pan with wine.
- Mix sauteed vegetables with chicken, alfredo sauce, pimientos and black pepper in a mixing bowl; set aside.
- Cook pasta and drain; stir together with sauce mixture and pour into the buttered casserole dish.
- Sprinkle top with Parmesan cheese.
- Bake, uncovered, for 30 minutes, or until lightly browned and bubbly.
From the kitchen of palatablepastime.com
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I always keep dried pasta and jarred sauce in my pantry. Perfect on those evenings when you need to throw together dinner in a little time with no effort.
This looks delicious. I bet it makes great leftovers too!
That meal looks so delicious! I have been wanting to make alfredo sauce from scratch and doing a similar meal for the folks, must get doing it soon…
This uses the jarred sauce since I needed to use one up- I’ll post a recipe for scratch sauce next time.
I immediately was like “I spy zucchini” – any pasta dish with zucchini in it is going to be on my to-make-immediately list! What a fantastic and easy recipe 🙂
I love warm comforting recipes like this! I have some of the low carb pasta I am going to try this with!
That looks sooooo good! I love alfredo, but never think to bake it into a casserole. I am going to have to give this a try.
That looks so yummy! Pinned.