Description
A delightful and creamy chicken casserole that combines tender chicken, pasta, and a flavorful sauce, perfect for family meals.
Ingredients
Scale
- 1½ pounds chicken cutlets
- 2 teaspoons Italian seasoning
- ½ teaspoon kosher salt, plus more to taste
- 2 tablespoons olive oil, divided
- 1 pound elbow macaroni pasta (or penne, rotini, or farfalle)
- 2 tablespoons unsalted or salted butter
- 2 tablespoons sun-dried tomato oil (from a jar of sun-dried tomatoes)
- ¼ cup all-purpose flour
- 3 cups chicken broth
- 1 cup heavy cream (can substitute half-and-half or whole milk for a lighter option)
- 8 ounces cream cheese, cubed
- 2 cups grated Parmesan cheese, divided
- ⅓ cup sun-dried tomatoes, chopped
- 12 ounces frozen spinach, thawed, squeezed dry, and roughly chopped
- ¾ cup plain breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Season the chicken cutlets with Italian seasoning and kosher salt on both sides.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Cook the chicken for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F).
- Transfer the chicken to a cutting board and let it rest for 5 minutes before cutting into bite-sized pieces.
- Bring a large pot of salted water to a boil.
- Cook the pasta for 2 minutes less than the package instructions call for.
- Drain the pasta and set it aside.
- In the same skillet, heat the butter and sun-dried tomato oil over medium heat.
- Add the flour and whisk continuously for 1 minute to create a roux.
- Gradually whisk in the chicken broth, making sure to eliminate any lumps.
- Stir in the heavy cream and bring the mixture to a simmer.
- Add the cubed cream cheese and 1½ cups of the Parmesan cheese, stirring until completely melted and smooth.
- Stir in the chopped sun-dried tomatoes and drained spinach.
- Combine the cooked pasta and diced chicken with the creamy sauce, stirring gently to coat everything evenly.
- Transfer the mixture to the prepared baking dish.
- In a small bowl, mix the remaining ½ cup of Parmesan cheese with the breadcrumbs and 1 tablespoon of olive oil.
- Sprinkle this topping evenly over the casserole.
- Bake the casserole uncovered for 20-25 minutes, until the top is golden brown and the edges are bubbly.
- Allow to rest for 5-10 minutes before serving.
Notes
For a quicker prep time, use pre-cooked rotisserie chicken. You can add more vegetables for enhanced flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg