Ingredients

16 oz penne pasta

3 tbsp olive oil

3 cups cooked and shredded chicken breast

1 tsp salt

1/2 tsp pepper

30 oz alfredo sauce

8 oz cream cheese (softened at room temperature)

1.25 cups milk

4 garlic cloves (minced)

1.5 tsp Italian seasoning

3/4 tsp salt

1/2 tsp pepper

1.5 cups shredded mozzarella cheese

3/4 cup grated Parmesan cheese

For topping (optional):

1.25 cups shredded mozzarella cheese
3/4 cup grated Parmesan cheese
Fresh parsley (chopped, for garnish)

Instructions

Step 1: Preheat your oven to 350°F. Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until just al dente (usually 9-11 minutes). Drain the pasta and set aside without rinsing.

Step 2: In a large mixing bowl, whisk together softened cream cheese, milk, alfredo sauce, minced garlic, Italian seasoning, salt, and pepper until smooth and fully combined. Warming the milk slightly before mixing helps create a silky sauce.

Step 3: Add the cooked pasta and shredded chicken to the sauce mixture. Stir gently but thoroughly to coat everything evenly. Fold in 1.5 cups mozzarella and 3/4 cup Parmesan cheese until just combined.

Step 4: Pour the mixture into a 9×13 inch baking dish and spread evenly. Top with the remaining 1.25 cups mozzarella and 3/4 cup Parmesan cheese, distributing uniformly for even browning.

Step 5: Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake uncovered for an additional 10 minutes, until the cheese is melted and golden brown and the sauce bubbles around the edges.

Step 6: Let the casserole rest for 5 minutes before serving to allow the sauce to thicken. Garnish with fresh chopped parsley and serve warm.

Tips & Variations

For best results, cook pasta 2 minutes less than package directions to avoid mushy noodles after baking.

If cream cheese is too cold, soften it at room temperature or microwave briefly to prevent lumps in your sauce.

Swap penne with rigatoni, ziti, rotini, or bowtie pasta for variety.

Use rotisserie chicken, cooked turkey, shrimp, or Italian sausage as protein alternatives.

Make it vegetarian by replacing chicken with broccoli or mushrooms.

Use homemade alfredo sauce if preferred, made from butter, heavy cream, and parmesan.

Substitute cream cheese with extra heavy cream or sour cream for creamy texture.

Try different cheeses like cheddar, gruyere, or fontina for new flavor notes.

Storage

Store leftovers in an airtight container or tightly covered with foil in the refrigerator for up to 4 days. This casserole tastes even better the next day. To freeze, wrap tightly in plastic wrap and foil or freeze in portions for up to 3 months. Reheat covered in a 350°F oven for 20-25 minutes from the fridge or 45-50 minutes if frozen. Microwave portions for 2-3 minutes, stirring halfway through, adding a splash of milk if needed.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken is a great shortcut that adds flavor and saves cooking time. Just shred it before mixing into the casserole.

How can I avoid the casserole being too watery?

Make sure to cook the pasta slightly under al dente and soften the cream cheese well before mixing. Cover the casserole with foil during the first part of baking to trap moisture and allow the sauce to thicken as it rests after baking.