A L Chicken Pasta Casserole
Creamy, cheesy, and absolutely comforting, this A L Chicken Pasta Casserole is the ultimate dinner dish for any occasion. Packed with tender penne pasta, juicy bites of seasoned chicken, and a luscious sauce made from cream cheese, heavy cream, and chicken broth, this casserole is the epitome of cozy comfort food. Topped with a golden, buttery panko breadcrumb crust and a sprinkling of Parmesan cheese, every bite delivers a satisfying crunch followed by rich, creamy goodness. With just 20 minutes of prep time and a short trip to the oven, this baked pasta casserole is an easy weeknight dinner that's perfect for feeding a hungry crowd. Don't forget to garnish with fresh parsley for a pop of color and a hint of herbaceous flavor. Indulge in the perfect blend of creamy and crispy textures with this family-favorite chicken pasta bake!
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Recipe Information
Ingredients
- 300 grams Penne pasta
- 500 grams Chicken breast
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 medium Onion
- 120 grams Cream cheese
- 1 cup Heavy cream
- 1 cup Chicken broth
- 1 cup Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 0.75 cup Panko breadcrumbs
- 2 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried Italian seasoning
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
Cut the chicken breast into bite-sized pieces and season with a pinch of salt and pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken and cook for 5-7 minutes, until the chicken is browned and cooked through. Remove the chicken and set aside.
In the same skillet, finely chop the onion and mince the garlic. Sauté the onion for 3-4 minutes until softened, then add the garlic and cook for an additional 30 seconds.
Stir in the cream cheese, heavy cream, and chicken broth. Whisk until the mixture is smooth and creamy.
Add the cooked chicken back into the skillet, then stir in the cooked penne pasta. Mix until the pasta is coated in the sauce.
Gently fold in the shredded mozzarella cheese and 1/4 cup of the Parmesan cheese. Mix well.
Transfer the mixture to the prepared casserole dish and spread it out evenly.
In a small bowl, melt the butter and mix it with the panko breadcrumbs. Stir in the remaining 1/4 cup of Parmesan cheese.
Sprinkle the breadcrumb mixture evenly over the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 937 mg | 41% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.4 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 273 mg | 21% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 372 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
