Description
Creamy baked chicken Alfredo casserole with rotini or penne, Parmesan and Italian cheeses.
Ingredients
Scale
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- 1 tablespoon (15 ml) olive oil
- 1 ½ pounds (680 g) boneless, skinless chicken breasts
- 2 teaspoons kosher salt, divided
- ½ teaspoon coarse ground black pepper
- 1 ½ teaspoons Italian seasoning
- 3 tablespoons (42 g) unsalted butter
- 1 cup (150 g) yellow onion, small diced
- 4 cloves garlic, minced
- 2 tablespoons (16 g) all-purpose flour
- 3 tablespoons (45 ml) dry sherry or dry white wine
- ½ cup (120 ml) chicken stock
- 3 cups (720 ml) half and half
- ¼ teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper
- 8 ounces (225 g) rotini pasta or penne, cooked
- ½ cup (50 g) grated Parmesan cheese
- 2 cups (200 g) shredded Italian blend cheese
- 3 tablespoons (12 g) minced Italian parsley
Instructions
- Step 1: Preheat Your Oven: Set your oven to 350°F (177°C). Position the oven rack in the middle to ensure even baking.
- Step 2: Sauté Chicken Properly: Heat 1 tablespoon olive oil in a hot skillet over medium-high heat. Season chicken breasts with 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 ½ teaspoons Italian seasoning. Cook chicken until golden brown on both sides, sealing in moisture. Remove from skillet and set aside.
- Step 3: Watch Your Onions and Garlic: Reduce heat to medium. In the same skillet, melt 3 tablespoons unsalted butter. Add 1 cup diced yellow onion and sauté until translucent, about 5 minutes. Add 4 cloves minced garlic and cook for 1 minute, stirring continuously to prevent burning.
- Step 4: Whisk Your Roux Vigorously: Sprinkle 2 tablespoons all-purpose flour evenly over the onion and garlic mixture. Whisk constantly for 1 minute to cook the flour without lumps. Gradually whisk in 3 tablespoons dry sherry (or dry white wine) followed by ½ cup chicken stock, ensuring a smooth, lump-free base.
- Step 5: Combine Dairy & Spice Wisely: Slowly whisk in 3 cups half and half. Add ¼ teaspoon ground nutmeg and 1/8 teaspoon cayenne pepper. Continue whisking until the sauce thickens and becomes creamy, about 3 to 5 minutes. If too thick, add chicken stock 2 tablespoons at a time to adjust consistency.
- Step 6: Fold Ingredients Gently: Cut cooked chicken into bite-sized pieces. In a large mixing bowl or back in the skillet, combine the cooked 8 ounces pasta, chicken pieces, sauce, ½ cup grated Parmesan, and 2 cups shredded Italian blend cheese. Gently fold together until all ingredients are evenly coated and creamy. If the mixture looks dry, stir in an additional ¼ cup chicken stock.
- Step 7: Spread into Baking Dish: Transfer the mixture into a greased oven-safe baking dish. Spread evenly for uniform cooking and texture.
- Step 8: Bake Until Golden: Bake at 350°F (177°C) for about 30 minutes, or until the casserole is bubbling and the top is lightly browned. Use an instant-read thermometer to ensure the internal temperature reaches 165°F (74°C) for safe consumption.
Notes
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- Storage Tips: Room Temperature: Store in an airtight container at room temperature away from direct heat and sunlight for up to 2 days.
- Storage Tips: Refrigeration: Place in an airtight container and refrigerate at or below 40°F (4°C) for up to 4 days. Keep covered to prevent drying.
- Storage Tips: Freezing: Wrap tightly with plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Expert Tips: Pat chicken breasts dry with paper towels before seasoning and cooking to achieve better browning.
- Expert Tips: When sautéing onions, if they begin to burn, reduce heat and stir continuously for about 3 minutes to prevent bitterness.
- Expert Tips: If sauce thickens too much while cooking, add chicken stock gradually, 2 tablespoons at a time, until desired creamy consistency is reached.
- Expert Tips: Whisk half and half into the roux slowly over about 1 minute after adding to avoid lumps.
- Expert Tips: If casserole mixture appears dry before baking, mix in an extra ¼ cup chicken stock for moisture retention.
- Expert Tips: Use an instant-read thermometer to confirm that internal temperature reaches 165°F to ensure chicken is fully cooked.
- Reheating Instructions: Reheat leftovers covered in an oven-safe dish at 350°F (177°C) for 20-25 minutes until heated through. Alternatively, microwave individual portions covered, stirring midway for about 2-3 minutes depending on microwave wattage.
- Serving Suggestions: Serve with sides such as roasted asparagus or sautéed green beans.
- Serving Suggestions: Pair with a fresh garden salad or garlic knots for a complementary meal.
- Serving Suggestions: Top with additional shredded Italian blend cheese or a sprinkle of grated Parmesan cheese.
- Serving Suggestions: Add a drizzle of fresh pesto or a touch of crushed red pepper flakes for finishing flavor.
- Recipe Variations: Use medium shells or rotini pasta shapes to hold the sauce well; whole-wheat pasta can be substituted for texture preference.
- Recipe Variations: Substitute chicken with shrimp or tofu to change the protein while maintaining creamy texture.
- Recipe Variations: Store-bought Alfredo sauce brands like Bertolli or Classico may be used in place of homemade sauce to simplify preparation.
- Ingredient Notes: Chicken breast: Choose fresh, boneless, and skinless breasts that are firm with a slight pink hue, indicating freshness.
- Ingredient Notes: Pasta: Medium shells or rotini shapes hold sauce best; select whole-wheat or regular based on preference.
- Ingredient Notes: Parmesan cheese: Freshly grated Parmesan melts better and has richer flavor; avoid pre-grated versions due to anti-caking agents.
- Ingredient Notes: Cheddar cheese: Use sharp cheddar blocks shredded fresh for optimal melt and taste.
- Ingredient Notes: Garlic: Use fresh garlic cloves finely minced rather than pre-minced for robust flavor.
Nutrition
- Serving Size: 1 serving
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A