Grilled Chicken Alfredo Pasta Casserole Recipe

Ingredients

• 1 lb Rotini Pasta (plain, uncooked)
• 1 lb Chicken Breast (boneless, skinless; cut into bite‑size cubes after cooking)
• 1 tbsp Olive Oil (extra‑virgin preferred)
• 2 tsp Italian Seasoning (for chicken)
• 0.25 tsp Black Pepper (freshly ground)
• 1 tsp Smoked Paprika
• 1 tsp Garlic Powder
• 1 tsp Salt (for chicken seasoning)
• 1 tsp Lemon Pepper
• 12 tbsp Unsalted Butter (cut into pieces)
• 4 clove Garlic Cloves (minced)
• 3 cup Heavy Cream (cold)
• 2 tsp Italian Seasoning (for sauce)
• 1 tsp Salt (for sauce)
• 1 tsp Black Pepper (for sauce)
• 0.25 tsp Nutmeg (a pinch, freshly grated if possible)
• 18 oz Parmesan Cheese (freshly grated)
• 2 oz Cream Cheese (softened)
• 2 tbsp Fresh Parsley (chopped)
• 8 oz Mozzarella Cheese (shredded; use as much as desired for topping)

Instructions

1. Cook the Rotini

   Bring a large pot of water to a rolling boil, add a generous pinch of salt, then add 1 lb rotini pasta. Cook for about 7 minutes until al dente, then drain in a colander.

   Time: PT9M

   Temperature: Boiling

2. Season and Marinate the Chicken

   In a bowl, combine 1 tbsp olive oil, 2 tsp Italian seasoning, ¼ tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1 tsp lemon pepper. Toss the 1 lb chicken breast pieces in the mixture and let sit while the pasta cooks.

   Time: PT5M

3. Cook the Chicken

   Heat a large skillet over medium‑high heat. Add the seasoned chicken and cook for about 7 minutes per side, or until the exterior is golden and the interior reaches 165°F (74°C). Remove from heat and set aside to cool slightly, then cut into bite‑size cubes.

   Time: PT14M

   Temperature: Medium‑high

4. Prepare the Alfredo Sauce

   In a medium saucepan set to medium heat, melt 12 tbsp butter. Add the minced garlic and sauté 1–2 minutes until fragrant. Slowly whisk in 3 cups heavy cream, then stir in 2 tsp Italian seasoning, 1 tsp salt, 1 tsp black pepper, and a pinch of nutmeg. Bring to a gentle simmer, then add 18 oz grated Parmesan and 2 oz softened cream cheese. Stir continuously until the cheeses melt and the sauce thickens enough to coat the back of a spoon (about 3 minutes). Finally, fold in 2 tbsp chopped fresh parsley.

   Time: PT14M

   Temperature: Medium

5. Assemble the Casserole

   Preheat the oven to 350°F (177°C). In the 9x13‑inch baking dish, spread the cooked rotini evenly. Sprinkle half of the cubed chicken over the pasta, then pour half of the Alfredo sauce and toss gently to combine. Add the remaining chicken, the rest of the sauce, and top with shredded mozzarella cheese.

   Time: PT5M

   Temperature: 350°F

6. Bake and Broil

   Bake the casserole in the preheated oven for 10–15 minutes, until the sauce is bubbling. Switch the oven to broil and cook for an additional 2–3 minutes, watching closely, until the cheese turns a crispy golden brown.

   Time: PT15M

   Temperature: 350°F then Broil

Nutrition Facts

Calories

1330

Protein

60 g

Carbohydrates

27 g

Fat

80 g

Fiber

2 g