Cheesy Chicken Alfredo Casserole

By learen

Ingredients

• 12 oz pkg penne pasta
• 3 boneless skinless chicken breasts
• veg oil
• 1/4 t thyme
• 1/4 t poultry seasoning
• salt and pepper to taste
• 2 T olive oil
• 1 stick butter
• 2 t minced garlic
• 4 T flour
• 3 c half and half
• 3 c milk
• 2 c shredded cheddar cheese
• 8 oz cream cheese
• Italian seasoning for garnish

Details

Preparation time 30mins
Cooking time 60mins
Adapted from lilluna.com

Preparation

Step 1

Cook pasta as directed, drain and set aside.
While pasta is cooking, heat oil in a skillet on med heat.
Slice your chicken in half so they are thinner. This helps cook.
In a bowl mix salt, pepper, thyme, poultry seasoning and rub it on all sides of the chicken. Add chicken to the oil and cook on both sides until done about 15-20 min. Remove to a plate to cool.
While chicken is cooling, preheat oven to 350 and start on your sauce.
In a separate large skillet melt the butter and add garlic and cook for 1-2 min.
Using a whisk, mix in flour and stir until bubbly. Mix in half and half and milk, stir to combine. B ring to a boil and then reduce to low heat and simmer for 5 min.
whisk in 1/2 c of the cheese and a little of the cream cheese. Cook and additional 5 min until sauce starts to thicken. Remove sauce from heat.
Preheat oven to 350.
Cut your chicken into bite sized pieces and add to a large bowl. Add the pasta and then the sauce. mix to combine.
Spray a 9x13 pan and add to pasta with the rest of the cheese.
Sprinkle with pepper and bake for 30 min or until bubbly and golden brown.