Chicken Alfredo Casserole Pressure Cooker Recipe
This creamy chicken Alfredo casserole blends tender shredded chicken, penne pasta, and layers of melted cheese, all pulled together effortlessly with the power of pressure cooking and finished to golden perfection in the oven.
Equipment
- 1 Mixing bowl Large for combining ingredients
- 1 Saucepan Used to cook chicken
- 1 Large pot For boiling pasta
- 1 9x13 baking dish For baking casserole
Ingredients
Main ingredients
- 3 Chicken breasts skinless, boneless halves
- 8 oz Penne pasta
- 8 oz Alfredo sauce half of a 16 oz jar
- 1 ½ cups Shredded mozzarella cheese 1 cup mixed in, ½ cup for topping
- ½ cup Milk
- 1 tablespoon Onion powder
- 1 tablespoon Garlic powder
- 1 cup Shredded Cheddar cheese
Instructions
Instructions
- Preheat oven to 350°F to finish the casserole for a golden, bubbly top.
- Boil penne pasta in salted water until tender, about 11 minutes. Drain and set aside.
- While pasta cooks, place chicken breasts in saucepan, cover with water and simmer until fully cooked (about 15 minutes). Let cool then chop or shred.
- In large bowl, combine cooked pasta, Alfredo sauce, milk, chopped chicken, 1 cup mozzarella, Cheddar cheese, onion and garlic powders. Stir well.
- Transfer mixture into greased 9x13 baking dish. Spread evenly and top with ½ cup mozzarella cheese.
- Bake uncovered for 20 minutes until cheese is bubbly and slightly golden.
- Allow casserole to rest 5 minutes before serving.
Notes
Store leftovers in an airtight container for up to 3 days in the fridge or freeze for longer storage. Reheat thoroughly before serving. You can add veggies like spinach or mushrooms before baking for extra nutrition.