Pasta and Chicken Alfredo
Fettuccine Alfredo is a classic pasta dish. I’ve converted it into a casserole and included chicken or turkey meat; it’s a great way to use leftovers. I often make this on Friday after Thanksgiving with almost any kind of pasta I happen to have on hand. Alfredo sauce is made with butter, Parmesan, and cream. Quick Alfredo sauce deviates from that recipe but produces a creamy sauce that is easily made and better than the bottled variety you can buy.
Adapted from “The Best Casserole Cookbook Ever” by Beatrice Ojakangas.
- 3 tablespoons butter, melted, plus extra for the dish
- 1 recipe Quick Alfredo Sauce or 2 jars (10 ounces each) prepared sauce
- 8 ounces farfalle, fettuccine, or your favorite pasta
- 2 cups diced cooked chicken or turkey
- 1 bunch green onions, thinly sliced (white and green parts)
- 2 cups frozen peas, thawed
- 1 teaspoon 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. Prepare the Alfredo sauce and have it ready.
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 melted butter.
Transfer the pasta mixture to the baking dish. Sprinkle with the crumb mixture. (At this point the casserole can be covered and refrigerated. overnight. Add about 10 extra minutes to the oven time.) Bake, uncovered, until the pasta is hot and the topping is golden brown, about 25 minutes.