This is already a quick and simple recipe, but if you want to speed up the process, even more, consider just buying a rotisserie chicken from your grocery store and using cut-up pieces of that. The chicken will already be cooked and  well seasoned, meaning you won’t even have to worry about the olive oil, Italian seasoning, or pepper (and probably not the salt, either, unless you are a bit of a “salt-a-holic,” like me), and it will save you about 15 minutes on what is already a one-hour recipe.

Check out what my pals over at Mommy’s Kitchen have to say about this recipe:

This casserole combines the flavors of five different cheeses, Mozzarella, Provolone, Romano, Asiago and Parmesan. The sauce was so creamy and cheesy and everyone loved this new twist on an old favorite. I know it looks like a lot of steps, but it isn’t. It just looks that way when you take photos and point out each step.

It will be rich Italian flavor that you can throw together even on a hectic weeknight. Enjoy!

Ingredients

1  package (8 oz) regular or whole grain Penne pasta, cooked, al dente

3 boneless, skinless chicken breasts, cooked or use store bought rotisserie chicken

1/8 teaspoon thyme

1/8 teaspoon poultry seasoning

salt and pepper to taste, white pepper if you have it

1 tablespoon olive oil

5 tablespoons butter

2 tablespoons flour

1 tablespoon onion, chopped

1 1/2 cloves garlic, minced

1 1/2 cups fat free half & half

1 1/2 cups low fat milk

1 cup + 2/3 cup Italian Cheese Blend Cheese, separated or Krafts Philadelphia Italian Five Cheese

Blend W/Cream Cheese

Italian Seasoning, garnish

Instructions:

Cook pasta according to package directions and drain. Prepare the chicken or pull the rotisserie chicken off the bone. 

Using a 12-inch skillet heat 1 tablespoon olive oil. Split the chicken breasts, so they’re not too thick. This will help them cook more evenly.

Mix the salt, pepper, thyme and poultry seasoning and rub it on both sides of the chicken breasts. Add the chicken breasts to the skillet. Cook on both sides until cooked, browned and the juices run clear (about 10 minutes). Remove chicken to a plate, set aside to cool. 

Preheat oven to 350 degrees. Start on the sauce; in a separate large skillet melt the butter; add the onion and garlic and cook for 1 – 2 minutes.  Add the flour and mix using a wire whisk. Mix until bubbly and starts to take on a bit of color. 

Add the half & half and milk; mix to combine. Bring to a boil and then reduce heat to medium, simmer for about 5 minutes. 

Add 2/3 cup of cheese and blend using a wire whisk. Cook mixture an additional 5 minutes until the sauce starts to thicken up.  The sauce is thick enough when it coats the back of a spoon.

Remove sauce from heat. Cut the chicken into bite size pieces and add to a large bowl. Add the cooked and drained pasta and the sauce last. Mix everything to combine. 

Spray a 8 x 8 inch square baking pan with cooking spray. Add the pasta mixture to the pan and sprinkle with an additional 1 cup of cheese.

Sprinkle with pepper and bake for 30  minutes or until bubbly and golden brown. Garnish with a sprinkle of Italian seasoning before serving. 

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Quick Tip: Serve this amazing pasta dish with a side salad and breadsticks for an authentic Italian meal.

Thanks to Mommy’s Kitchen for this yummy chicken alfredo casserole recipe.