Cheesy Chicken Alfredo Casserole

A Creamy Dreamy chicken and cheese casserole made with pasta, alfredo sauce and 5 different cheeses, mozzarella, provolone, romano, asiago and parmesan cheese. 

It's been a little over a week since I've posted a new recipe. Things have been a bit crazy at our house as well as attending an unexpected funeral. Sometimes life just takes over and there's nothing we can do about it.

Today I want to share a recipe for this delicious Chicken Alfredo Casserole. My inspiration for this dish was really by accident. I had plans to make our favorite Fettuccine Alfredo, but was in a pinch for time, so I turned it into a casserole instead.  

This was such a simple recipe to make and it has a homemade alfredo sauce. Most Chicken Alfredo Casseroles I've seen, call for jarred Alfredo sauce. I've used them in a pinch mostly for pizza, but when it comes to Alfredo sauce and pasta I prefer homemade.

This casserole combines the flavors of five different cheeses, Mozzarella, Provolone, Romano, Asiago and Parmesan. The sauce was so creamy and cheesy and everyone loved this new twist on an old favorite. I know it looks like a lot of steps, but it really isn't. It just looks that way when you take photos and point out each step.    

First Cook the pasta according to package (al dente) then drain. While pasta is cooking, prepare the chicken (or use a store bought rotisserie chicken). In a 12-inch skillet or stove top grill heat 1 tablespoon olive oil. Split the chicken breasts, so they're not so thick. This will help them cook more evenly.

Make a mixture of salt, pepper, thyme and poultry seasoning and rub it on both sides of the chicken breasts. Add the chicken breasts and sprinkle with salt and pepper. Cook and brown on both sides until chicken is cooked, browned and the juices run clear (about 10 minutes).   Remove chicken to a plate, set aside and cool. 

Preheat oven to 350 degrees. While chicken is cooling start on the sauce.  In a separate large skillet melt the butter; add the onion and garlic and cook for 1 - 2 minutes. Add the flour and mix using a wire whisk. Mix until bubbly and it starts to take on a bit of color. 

Add the half and half and milk; mix to combine. Bring mixture to a boil and then reduce hit to medium and simmer for about 5 minutes. 

Add 2/3 cup of cheese and blend using a wire whisk. Cook mixture an additional 5 minutes until the sauce starts to thicken up. 
 

The sauce will be thick enough when it coats the back of a spoon. Remove sauce from heat. Cut the chicken into bite size pieces and add to a large bowl. Add the cooked and drained pasta and the sauce last. Mix everything to combine.

Spray a 8 x 8 inch square baking pan with non stick spray. Add the pasta mixture to the pan and sprinkle with an additional 1 cup of cheese. Sprinkle with pepper and bake for 30  minutes or until bubbly and golden brown. 

 Garnish with a sprinkle of Italian seasoning.

and serve