A comforting casserole combining tender chicken, pasta, and a rich Alfredo sauce topped with melted mozzarella. Perfect for busy weeknights.
1 package (12 oz) Perdue Breaded Chicken, cut into pieces
1 package (16 oz) Galbani Mozzarella, shredded
12 oz penne pasta
2 cups heavy cream
1/2 cup grated Parmesan cheese
3 cloves garlic, minced
2 tbsp butter
1 tsp Italian seasoning
Salt and pepper to taste
Step 1: Preheat oven to 375°F. Cook pasta according to package directions until al dente. Drain and set aside.
Step 2: Bake breaded chicken according to package instructions, then cut into bite-sized pieces.
Step 3: In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant.
Step 4: Add heavy cream and Italian seasoning. Bring to a simmer and cook for 5 minutes, stirring occasionally.
Step 5: Stir in Parmesan cheese until melted. Season with salt and pepper.
Step 6: In a 9x13 baking dish, combine cooked pasta, chicken pieces, and Alfredo sauce. Mix well.
Step 7: Top with shredded mozzarella. Bake for 20 minutes until cheese is melted and bubbly.
Chef's Tip: Use rotisserie chicken for an even faster prep time. This dish freezes beautifully for make-ahead meals.
Save by using Perdue breaded chicken and Galbani mozzarella are both on sale, making this rich dish affordable. and Serve with Caesar salad and garlic bread.
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