Pasta is definitely a family favorite in my house. This recipe with its subtle blend of herbs combined with juicy chicken and mini penne all wrapped in a creamy Alfredo sauce will become your go-to dinnertime meal even on the busiest of nights.
Chicken Penne Casserole
3 chicken breasts, diced
2 c. mini penne (measure uncooked)
1 1/2 c. heavy cream
2 c. freshly grated Parmesan cheese
1 garlic clove, minced
1/4 c. (1/2 stick) butter + 1 Tbsp.
2 Tbsp. fresh Italian parsley, chopped
1 c. broccoli, chopped
3/4 c. French fried onions
Salt-free garlic and herb seasoning blend
Preheat oven to 350º.
In large pot, bring 4-5 cups of water to a boil (add a little salt to the water) and add pasta. Cook according to package directions.
Meanwhile, heat about 1 Tbsp of olive oil and 1 Tbsp of butter in a deep skillet over medium heat. When butter is melted add diced chicken. Sprinkle with good amount of garlic and herb seasoning blend. Stir and cook. Once chicken is cooked through, remove chicken and drippings from pan.
In same skillet, melt 1/4 c. butter over medium-low heat. Add minced garlic and whisk in heavy cream. Whisk and cook for about a minute, then add Parmesan cheese reserving a little for the top. Stir until melted. Add a dash or two of garlic and herb seasoning blend. Add fresh Italian parsley. Cook and stir until cheese is melted and flavors combine.
Drain pasta and add it to the sauce mixture. Add the chicken. Stir and mix well.
Pour into a baking dish (I used a lasagna pan). Sprinkle with remaining Parmesan cheese. Top with French fried onions and chopped broccoli. Bake for 30 minutes. Serve with crusty French bread.