Chicken Alfredo Casserole Recipe
Servings: 6
Calories: 774kcal
Ingredients
- ½ cup butter
- 2 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- 2 cups heavy whipping cream
- 3 cups shredded parmesan cheese, divided
- 8 ounces penne pasta, prepared
- 12 ounce package frozen broccoli florets, prepared
- 2 cups cooked chicken, diced
Instructions
- Preheat the oven to 350 degrees and grease a 9x13 baking dish with nonstick cooking spray.
- Cook the pasta al dente according to package directions. Drain and set aside.
- Prepare frozen broccoli florets according to package directions. Set aside.
- Heat the butter in a large skillet over medium heat. When the butter is melted, add the garlic and Italian seasoning, and sauté for one minute.
- Pour in the heavy whipping cream and whisk to combine.
- Bring the mixture to a simmer and continue cooking for two minutes, then add 2 cups of parmesan cheese and whisk until all the cheese is melted. Remove the pan from heat.
- Stir in the cooked pasta, broccoli, and chicken. Mix to combine, then transfer to the prepared dish.
- Top with the remaining parmesan cheese.
- Bake in the preheated oven for 30 minutes, until the sauce is bubbly and the cheese on top is melted.
Notes
To store transfer leftovers to an airtight container and store it in the refrigerator for up to three days. You can reheat in the microwave or in the oven at 350 degrees.
Nutrition
Calories: 774kcal | Carbohydrates: 24g | Protein: 36g | Fat: 60g | Saturated Fat: 36g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 1072mg | Potassium: 495mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2440IU | Vitamin C: 51mg | Calcium: 542mg | Iron: 2mg