Description
This Mexican Chicken Alfredo Casserole combines creamy Alfredo sauce, spicy salsa, tender chicken, and penne pasta into a comforting, flavorful baked dish perfect for family dinners or gatherings.
Ingredients
Scale
Pasta & Protein
- 1 (16-oz) package penne pasta
- 4 cups cooked chopped chicken
Sauces & Dairy
- 2 (15-oz) jars Alfredo sauce
- 1½ cups salsa
- 1 cup ricotta cheese
- 1½ cups grated Parmesan cheese
Seasonings & Others
- 2 Tbsp minced onion flakes
- 1 (1-oz) package taco seasoning
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350ºF (175ºC). Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking and facilitate easy cleanup.
- Cook Pasta: Boil the penne pasta according to the package instructions until al dente. Drain thoroughly to remove excess water.
- Mix Ingredients: In a large bowl, combine the cooked chopped chicken, minced onion flakes, Alfredo sauce, salsa, ricotta cheese, and taco seasoning. Mix these well to evenly distribute flavors. Then, stir in the cooked penne pasta until all components are well coated.
- Assemble the Casserole: Spread the pasta and chicken mixture evenly into the prepared baking dish, ensuring an even layer for consistent cooking.
- Add Cheese Topping: Sprinkle the grated Parmesan cheese evenly over the top of the casserole to add a rich, savory crust once baked.
- Bake: Cover the casserole with foil and bake in the preheated oven for 50 to 60 minutes, or until the casserole is bubbly and heated through.
Notes
- You can substitute cooked rotisserie chicken to save time.
- Adjust the amount of salsa to control the spiciness of the dish.
- Covering the casserole while baking helps keep the pasta moist and prevents over-browning.
- Let the casserole rest for 5 minutes after baking for easier serving.
- For a lower-carb alternative, consider using chickpea or lentil pasta.
