Ingredients
Method
- Preheat the oven to 350°F to prepare the cooking environment for the casserole.
- Poach the chicken breasts in simmering water for approximately 15 minutes until thoroughly cooked and no longer pink.
- Boil the penne pasta in salted water for about 11 minutes until al dente, then drain it completely.
- Slice the cooked chicken into uniform, bite-sized pieces to ensure even distribution.
- Combine the shredded chicken, drained pasta, Alfredo sauce, half of the mozzarella, milk, onion powder, and garlic powder in a large mixing bowl and stir until well blended.
- Transfer the mixture to a casserole dish and spread it into an even layer.
- Sprinkle the remaining mozzarella and all of the Cheddar cheese evenly over the top.
- Bake the casserole for 25 minutes until the cheese is melted and the dish is hot and bubbly.
Nutrition
Notes
Pasta Texture: I always pull my penne out of the water a minute or two before it reaches perfect al dente because it continues to soften while soaking up the creamy sauce in the oven.