Dump + Bake Chicken Alfredo Noodle Casserole

 

2 T. salted butter, melted

2 T. Italian seasoning

1-2 T. garlic powder

1 tsp. onion powder

1 lb. boneless chicken, cut into cubes

salt and black pepper

chili flakes

1 lb. dry short cut pasta or egg noodles

3 C. chopped broccoli florets

4 oz. cream cheese, melted

1 C. heavy cream

1 C. whole milk

1 C. grated Parmesan cheese

1 C. shredded mozzarella or provolone

fresh parsley or basil, for serving

 

Preheat the oven to 425°F. Melt the butter in a 9×13 inch baking dish with high sides. Add the chicken, 1 T. Italian seasoning, 1 T. garlic powder, onion powder, salt, pepper, and chili flakes. Arrange the noodles and broccoli over the raw chicken. Pour over 1 1/2 C. of water. Mix the melted cream cheese with the heavy cream. Whisk in the milk and the parmesan. Add additional Italian seasoning to taste. Evenly pour the cream mix over the noodles and broccoli. Top with cheese. Sprinkle with additional garlic powder. Cover and bake 30 minutes. Remove the lid and bake another 15-20 minutes or until the cheese is browning and the noodles on top are getting crispy. Top with fresh chopped parsley or basil. Scoop and enjoy!