Ingredients
3 chicken breast halves, skinless and boneless
8 ounces penne pasta
8 ounces Alfredo sauce
1 1/2 cups mozzarella cheese, divided
1/4 cup whole milk
1 tablespoon onion powder
1 tablespoon garlic powder
1 cup cheddar cheese, shredded
Instructions
Preheat your oven to 350 degrees F (175 degrees C).
Place chicken breast halves in a pot, cover with water, bring to a boil, and simmer for 15 minutes until cooked through.
Bring a large pot of lightly salted water to a boil, add penne, and cook for 11 minutes until al dente; drain well.
Drain the cooked chicken and cut into bite-size pieces.
In a large bowl, combine the chicken, cooked penne, Alfredo sauce, half of the mozzarella cheese, milk, onion powder, and garlic powder.
Mix thoroughly to coat all ingredients.
Pour the mixture into a 1 1/2-quart casserole dish.
Top with the remaining mozzarella and the shredded cheddar cheese.
Bake for 25 minutes, until the cheese is melted and bubbling.
Notes
You may substitute penne with rotini or other short pasta shapes. Ensure the pasta is cooked slightly firm, as it will continue to cook in the oven. Store leftovers in an airtight container for up to 3 days.
If you are using the second half of a jar of Alfredo sauce, pour the milk into the empty jar and swirl it to get the rest out.
- Prep Time: 15
- Cook Time: 45
- Category: Dinner
- Method: Bake
- Cuisine: American