Alfredo sauce is usually the answer I get when I ask either of my girls what kind of sauce they would want with their pasta. I will not eat the white stuff from the jar. I did use the jar sauce in the beginning and still use in emergency situations. I have found an easy recipe for Homemade Alfredo Sauce. The link will have the original recipe. It’s really good and I usually make larger portions to freeze in small containers. I did decrease the garlic powder; it was a but too much for us. I also decreased the cream cheese a bit and increased the milk. It was a bit too thick for our taste. I will include the recipe at the end of this post.
Chicken Alfredo Casserole is something I came up with years ago. It’s one of those “What do I fix for supper” moments. I think the secret ingredient is using the fresh pasta. I have used dried pasta in the past and it comes out fine. It just taste better with the fresh pasta. One day I will take it to the next level by making my own pasta -(attachment for kitchen aid!) but for now I will stay with Buitoni Pasta. I find this in the Deli area of your grocery store.
This casserole can be made ahead. Take out and get room temperature in a preheated oven. I have put straight from fridge to oven while it is preheating. It’s so easy. I really never measure with this dish. I just eyeball it and throw it all together. Broccoli can be added to this dish or anything you would like.
Chicken Alfredo Casserole
- 3-4 chicken breast
- 1 pound of mozzarella cheese – reserve a little for topping
- 3/4 cup of freshly grated parmesan cheese – reserve a little for topping
- alfredo sauce
- Fresh tortellini pasta
- crushed crackers, optional
- Preheat oven to 350 degrees.
- Cube and cook the chicken to your choice. I usually saute the chicken with a little olive oil.
- Cook the pasta according to directions but reduce cooking time by half. It will continue cooking in the oven.
- Grate the mozzarella and parmesan cheese.
- Gently fold the pasta with a little of the alfredo sauce in a large mixing bowl. This will help the pasta to cool. I want it cooled a bit so the pasta will not melt the cheese quickly.
- Add to the cooled pasta – the remaining alfredo sauce, chicken, mozzarella and parmesan cheese.
- Top with reserved mozzarella and parmesan cheese.
- Sprinkle crushed crackers on top, if desired.
- Cook until hot and bubbly, about 20-30 minutes.
- Let rest for 5-10 minutes before serving.
- 2 oz cream cheese
- 1/2 (4 tablespoon) butter
- 1/2 teaspoon garlic powder, more if you want
- 1 cup milk
- 2/3 cup freshly grated parmesan cheese
- Dash of salt
- Dash of freshly ground black pepper
*note – this makes about four adult servings, double as needed for more.
- Add cream cheese and butter to a sauce pan.
- Add the garlic powder and milk next.
- Then, add parmesan cheese, salt and pepper.
- Then put on the stove over medium heat. Stirring it with a whisk as the cream cheese and the butter melt.
- Once it begins to boil whisk constantly so it doesn’t burn and turn down the heat after about 2-3 min to med/low heat.
- Let it cook for about 5-7 min more while whisking, until it is a little thicker but not quite the thickness you want your sauce to be. It will thicken as it cools down. If it is too thick on the stove it will be very thick and chunky off the stove.