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Put on your coziest outfit and grab a big ole bowl because Stay-At-Home Chicken Alfredo Casserole says we're staying in tonight! And believe us, your tastebuds will be jumping for joy knowing that they get to indulge in some tender pasta, succulent chicken, and a creamy homemade Alfredo sauce right from the comfort of your big comfy couch. It's plain and simple, but in the best way. It's cheesy and served with a bright and juicy tomato combo that will make you want to stay home for dinner every night. So just stay where you are and enjoy the comfiest night-in with Stay-At-Home Chicken Alfredo Casserole!
Put on your coziest outfit and grab a big ole bowl because Stay-At-Home Chicken Alfredo Casserole says we're staying in tonight! And believe us, your tastebuds will be jumping for joy knowing that they get to indulge in some tender pasta, succulent chicken, and a creamy homemade Alfredo sauce right from the comfort of your big comfy couch. It's plain and simple, but in the best way. It's cheesy and served with a bright and juicy tomato combo that will make you want to stay home for dinner every night. So just stay where you are and enjoy the comfiest night-in with Stay-At-Home Chicken Alfredo Casserole!
Ingredients
- 4 (4-ounce) chicken breasts boneless and skinless
- 1/2 cup Italian salad dressing
- 2 medium Roma tomatoes cut into small pieces with seeds discarded
- 6 fresh basil leaves chiffonade
- 1 teaspoon olive oil
- salt to taste
- pepper to taste
- 1 tablespoon canola oil
- 12 ounces penne pasta uncooked
- 3/4 cup butter
- 6 cloves garlic peeled and minced
- 3 cups heavy cream
- 1 1/2 cups parmesan cheese grated
- 1 cup Swiss cheese or Monterey Jack cheese shredded
Directions
- Preheat the oven to 375 degrees F.
- Lightly grease a 9x13-inch baking dish.
- In a small bowl, combine the chicken and the salad dressing.
- Marinate the chicken in the refrigerator, about 30 minutes.
- In a bowl, combine the tomatoes, the basil, and the olive oil, season with the salt and the pepper to taste, and toss to combine.
- Brush a wide heavy-bottomed pan with the canola oil and heat over medium heat.
- Add the chicken breasts, in a single layer, to the oil and pan-grill them until they reach an internal temperature of 165 degrees F, about 4-5 minutes per side.
- Slice the chicken breasts and keep them warm.
- In a pot of salted boiling water, cook the pasta until 1 minute shy of al dente. Drain well.
- In a medium saucepan over medium heat, add the butter and cook until it melts.
- Add the garlic to the butter and cook, while stirring, until it is aromatic.
- Add the heavy cream to the garlic butter and simmer until it is heated, about 3-5 minutes.
- Add the parmesan cheese to the sauce mixture, whisking vigorously, until it thickens.
- Season the sauce with the salt and the pepper.
- In a bowl, add the cooked pasta and the sauce and toss to combine.
- Transfer the pasta mixture to the prepared baking dish, top with the cooked chicken, and sprinkle with the Swiss cheese.
- Cover the dish with foil and bake until the casserole is heated through and the cheese has melted, about 20-25 minutes.
- Serve the casserole with the tomato mixture.
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