Pasta and Chicken Alfredo
Who was this Alfredo guy, and do you think he cooked dinner for his wife every night? Feel free to dream about how awesome that would be while you cook up this one-pot version of his most famous recipe.
- 3 tbsp butter, melted, plus extra for dish
- 2 (10-oz) jars Alfredo sauce
- 8 oz farfalle, fettuccine, or your favorite pasta
- 2 cups cooked chicken or turkey or 1 (13-oz) can chicken or turkey breast, drained
- 1 bunch green onions (white & green parts), thinly sliced
- 2 cups frozen peas, thawed
- 1 tsp poultry seasoning
- ½ cup seasoned fine dry breadcrumbs
- ½ cup grated Parmesan cheese
- Preheat the oven to 400 degrees. Butter a deep 3-quart casserole.
- Cook the pasta in a large pot of boiling water for 12 minutes, or until just tender but still firm to bite. Drain and transfer to a large bowl. Mix in the Alfredo sauce, chicken, green onions, peas, and poultry seasoning.
- In a small bowl, mix the breadcrumbs, Parmesan, and 3 tablespoons melted butter.
- Transfer the pasta mixture to the baking dish. Sprinkle with the crumb mixture. Bake uncovered, until the pasta is hot and the topping is golden brown, about 25 minutes.
- To save time on busy days, make this casserole the day before. Put the casserole together and cover and refrigerate (don't bake it). When ready to serve, just put it in the oven and add 10 extra minutes to the baking time.