Chicken Alfredo And Penne Pasta Casserole - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chicken Alfredo And Penne Pasta Casserole

Prep Time: 1½ Hours

Yields: 8–10 Servings

Comment:

You're sure to score big at your Super Bowl party with this casserole. Not only is it delicious, but doubling or tripling the recipe is easy to do depending on the size of your guest list.

Ingredients:

2 Cornish hens, skin-on and cut into 4 serving pieces each

16 ounce Penne pasta

1 cup whole buttermilk

salt and black pepper to taste

granulated garlic to taste

3 tbsps butter, chipped

¼ cup extra-virgin olive oil

½ cup minced yellow onions

¼ cup minced celery

¼ cup minced yellow bell pepper

¼ cup minced red bell pepper

¼ cup minced green bell pepper

¼ cup thinly sliced garlic

2 tbsps all-purpose flour

1 cup coarsely chopped marinated sun-dried tomatoes ¼ cup white wine 3 cups heavy whipping cream 1 cup grated Parmesan cheese, divided

Method:

In a large, plastic zipper bag, combine chicken pieces and buttermilk then season to taste using salt, pepper and granulated garlic. Seal bag and refrigerate 4–8 hours. Preheat oven to 375°F. Remove chicken from bag then pat dry, discarding buttermilk mixture. Place chicken pieces skin-side up in a 9” x 13” baking dish. Season to taste with salt, pepper, granulated garlic and butter chips. Insert digital thermometer into one of the breasts, cover dish with aluminum foil and bake until digital thermometer reaches 145°F. Remove from oven and set chicken aside, reserving pan drippings. While chicken is baking, cook pasta according to package directions until al dente. Cool under cold running water to stop cooking process. Set aside. In a sauté pan, add olive oil over medium-high heat. Add onions, celery, bell peppers and sliced garlic. Sauté 5–7 minutes or until vegetables are wilted, stirring occasionally. Add reserved pan drippings from roasted chicken and continue to sauté an additional 3–5 minutes. Add flour and sun-dried tomatoes, mixing well. Cook 1–2 minutes. Deglaze pan with wine then add heavy whipping cream, stirring occasionally. Bring mixture to a simmer, reduce heat to medium-low and cook until sauce is thickened. When sauce achieves desired consistency, stir in ¾ cup Parmesan then season to taste with salt, black pepper and granulated garlic. Add cooked pasta to sauce, mixing thoroughly. Transfer pasta mixture to a clean 9” x 13” casserole dish. Press pre-cooked chicken pieces into the pasta mixture, leaving chicken partially exposed for browning. Place digital thermometer into one of the chicken breasts and bake until digital thermometer reaches 165°F and chicken is well browned, 20–30 minutes. Remove chicken from oven. Increase oven temperature to 400°F. Sprinkle chicken evenly with remaining ¼ cup Parmesan cheese and bake additional 7–10 minutes until cheese is lightly brown. Serve hot.

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