Ingredients
Scale
- 2 cups cooked chicken, shredded or cubed
- 12 ounces fettuccine or penne pasta
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 3 cloves garlic, minced
- 1 tablespoon butter
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional: 1 cup broccoli florets or spinach for added veggies
Feel free to swap out the pasta for whatever type you prefer or have on hand. Similarly, you can use milk in place of heavy cream for a lighter version, though the sauce might be a tad less rich. Don’t shy away from experimenting with other veggies or herbs that you love.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt the butter and add olive oil. Sauté the garlic for about 1 minute until fragrant.
- Add the heavy cream to the skillet and bring to a gentle simmer. Stir in the Parmesan cheese, allowing it to melt and thicken the sauce.
- Season the sauce with Italian seasoning, salt, and pepper. If you’re adding veggies like broccoli or spinach, toss them in now to cook slightly.
- Combine the cooked pasta, chicken, and sauce in the prepared baking dish. Stir to evenly coat everything in the creamy mixture.
- Sprinkle the shredded mozzarella cheese over the top, ensuring it covers the casserole completely.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Once done, let the casserole cool for a few minutes before serving. This helps the flavors meld together beautifully.
A personal tip: if you’re feeling adventurous, sprinkle a bit of crispy bacon on top before baking. It adds a delightful crunch that brings back memories of many a Saturday morning breakfast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
