Chicken Alfredo Penne Casserole
Juli 14, 2019
Edit
Chicken Alfredo Penne Casserole with moist chicken, hearty pasta, creamy sauce, and cheese baked into the ultimate pasta bake! Cheesy, tasty, and topped with a refreshing fresh tomato and basil, it's a guaranteed dinner favorite.
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.
Add heavy cream and simmer for about 3 to 5 minutes or until heated.
Add Parmesan cheese, whisking vigorously until sauce is thickened. Season with salt and pepper to taste.