This creamy chicken bacon alfredo casserole is a savory, filling dish that combines creamy, cheesy alfredo with shredded chicken and tasty bacon, for a delicious and easy weeknight dinner.
Ingredients
2cupschickenshredded
1cupcrumbled bacon
116 ounce box ziti pasta, cooked according to package directions
4Tablespoonsbutter
216 ounce jars alfredo sauce
1cupmilk
2cupsshredded Italian cheese blenddivided
1TablespoonItalian seasoning
1Tablespoonparsleychopped
1teaspoongarlic powder
½teaspoonsalt
½teaspoonpepper
Instructions
Preheat oven to 350°F. Lightly grease a baking dish with non-stick spray and set aside.
In a saucepan over medium heat, whisk together butter, alfredo sauce, and milk until the butter has melted completely. Add in 1 cup of shredded Italian cheese, Italian seasoning, parsley, garlic powder, salt, and pepper and cook for 5 minutes, whisking occasionally.
In a casserole dish add cooked pasta, shredded chicken, and crumbled bacon. Toss all together.
Pour alfredo sauce over casserole and mix until all pasta has been coated with sauce.
Top with the remaining shredded cheese and garnish with additional fresh parsley, if desired.
Bake uncovered for 35 minutes or until cheese has melted and started to brown.
Remove from oven and serve.
Notes
Any short pasta will work well for this dish: ziti, penne, macaroni, rigatoni, etc...Refrigerate leftovers in an airtight container for up to 3 days.