Chicken Alfredo Penne Casserole

Chicken Alfredo Penne Casserole with moist chicken, hearty pasta, creamy sauce, and cheese baked into the ultimate pasta bake! Cheesy, tasty, and topped with fresh tomato and basil, it’s a guaranteed dinner favorite.

We love the light, refreshing flavors of angel hair with tomato sauce or lemon garlic shrimp linguine at home during Summer time but come Fall months, we like to switch it up to hearty pasta bakes such as chicken spaghetti, stuffed jumbo shells, and this chicken alfredo 

Because what can be more filling and comforting in cold weather than a hot and bubbly baked pasta casserole loaded with cheese, cheese, and MORE cheese?

Ingredients

• 4 (4 ounces each) boneless, skinless chicken breasts
• 1/2 cup Italian salad dressing
• 2 medium Roma tomatoes
• 6 fresh basil leaves, chiffonaded
• 1 teaspoon olive oil
• salt and pepper to taste
• 1 tablespoon canola oil
• 12 ounces uncooked penne pasta
• 1 cup Swiss Cheese or Monterey Jack, shredded
• 3/4 cup butter
• 6 cloves garlic, peeled and minced
• 3 cups heavy cream
• 1 1/2 cups grated Parmesan cheese

Instructions

• In a small bowl, combine chicken and salad dressing. Marinate in the refrigerator for about 30 minutes. 
• Cut tomatoes and with a spoon, scoop out seeds and discard. Dice into very small pieces. In a bowl, combine tomatoes, basil and olive oil. Season with salt and pepper to taste. Toss to combine and set aside.
• Brush a wide heavy bottomed pan with the canola oil and heat over medium heat. Add chicken breasts in a single layer and pan-grill for about 4 to 5 minutes on each side or until cooked through. Cut into slices and keep warm.
• In a pot of salted boiling water, cook pasta 1 minute shy of package directions. Drain well.
• In a medium saucepan over medium heat, add butter. When butter begins to melt, add garlic and cook, stirring, regularly, until limp and aromatic. 
• ..............
• ........................

complete instruction : www.onionringsandthings.com

Tweet