Grilled Chicken Alfredo Pasta Bake

🧂 Ingredients

• 4 chicken breasts

  skinless, boneless
• 16 oz. box penne pasta
• 4 tbsp. unsalted butter
• 2 cups heavy whipping cream
• 1 cup half-and-half
• 8 oz. parmesan cheese

  shredded
• 8 oz. mozzarella cheese

  shredded
• 1 tsp. Italian seasoning

  or, as needed
• 1/4 tsp. ground black pepper
• 1 tsp. salt
• 1/4 tsp. garlic salt
• 1/2 tsp. dried thyme
• 1/2 tsp. dried oregano
• 1/2 cup chicken broth
• 1 tsp. Italian seasoning

  or, as needed
• 1 tsp. Salt and pepper

  to taste
• 1/2 cup Kikkomann’s panko bread crumbs
• 2 tbsp. unsalted butter

  melted

Instructions

• 1 Season chicken breasts with Italian Seasoning.
• 2 Grill over high heat until meat is completely cooked through.
• 3 Cut meat in chunks and set aside.
• 4 Bring water to boiling in a large stock pot over high heat.
• 5 Boil pasta until al dente – about 11 minutes.
• 6 Drain in colander.
• 7 Set aside.
• 8 In a large Dutch oven, melt 4 tbsp. butter over medium heat.
• 9 Add whipping cream, half-and-half and parmesan cheese.
• 10 Stir frequently until cheese melts.
• 11 Add salt, pepper, garlic salt, thyme, oregano and chicken broth.
• 12 Cook over low to medium heat until mixture thickens—about 5-10 minutes.
• 13 Add chicken and stir to combine.
• 14 Place cooked pasta into the bottom of a 9x13” glass baking dish that’s been
  sprayed with cooking spray.
• 15 Pour sauce with chicken over top of the penne.
• 16 Sprinkle mozzarella cheese over top.
• 17 Combine remaining 2 tbsp. melted butter and panko bread crumbs.
• 18 Sprinkle over top of casserole.
• 19 Bake about 15 minutes at 350°.
• 20 If necessary, tent with foil to prevent noodles from browning too much.
• 21 Bake an additional 15-20 minutes or until bubbly and heated through.

Nutrition Info