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Million Dollar Chicken Alfredo Bake

Million dollar chicken alfredo bake layers penne and shredded chicken with a creamy cheese mixture beneath melted mozzarella and Parmesan. Baked until bubbling and lightly browned, it makes a hearty casserole with a rich, creamy center.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

For the pasta and chicken
  • 1 tbsp kosher salt
  • 4 qt water
  • 12 oz penne pasta
  • 3 cups cooked shredded chicken
  • 1 jar (15 oz) Alfredo sauce
For the creamy layer
  • 1 block (8 oz) cream cheese softened
  • 1 cup cottage cheese
  • 0.5 cup sour cream
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
For the topping
  • 1 cup mozzarella cheese shredded
  • 0.25 cup Parmesan cheese grated

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the oven and pasta
  1. Preheat the oven to 375°F.
  2. Grease a 9x13-inch baking dish.
  3. Bring the water to a boil in a large pot.
  4. Add the salt and pasta, and cook until 2 minutes shy of al dente according to the package directions.
  5. Reserve 1/4 cup pasta cooking water.
  6. Drain the pasta.
Make the creamy layer
  1. Stir the cream cheese, cottage cheese, sour cream, garlic powder, and black pepper together in a medium bowl until combined, breaking up any large pieces of cream cheese.
Assemble and bake
  1. Stir the Alfredo sauce with the reserved pasta water.
  2. Fold in the drained pasta and chicken.
  3. Spread the mixture evenly in the prepared baking dish.
  4. Spoon the creamy layer over the pasta mixture and spread it evenly.
  5. Sprinkle with the mozzarella and Parmesan.
  6. Cover the dish with foil and bake for 20 minutes.
  7. Uncover and bake for 10 to 15 minutes, until the sauce bubbles around the edges and the cheese is melted and lightly browned.
  8. Let the casserole rest for 10 minutes before serving.

Notes

For the creamiest layer, break up any large pieces of cream cheese as you stir. Refrigerate leftovers for 3 to 4 days; this casserole can be frozen. For a gluten-free option, use gluten-free penne.