Judith's Wicked Chicken


Judith's Wicked Chicken

Your whole family will love this zesty chicken and pasta casserole!

Judiths Wicked Chicken
Judiths Wicked Chicken

If you are looking for a super simple chicken casserole recipe, look no further than this recipe for Judith's Wicked Chicken. The word "wicked" isn't included in the recipe title for nothing. Each bite of this casserole is loaded with flavor.

This casserole is zippy and a bit spicy because the sauce for the casserole is made from a combination of jarred Alfredo sauce, canned chilies, diced bell pepper, and red pepper flakes. Cooked pasta is combined with the sauce and then topped with lightly browned chicken breasts before baking in the oven. This chicken casserole has plenty of flavor.

Serve it alongside your favorite bread, salad, or vegetables.




  • 8 ounces pasta of your choice (such as penne or farfalle)
  • 1 tablespoon vegetable oil
  • 4 boneless, skinless chicken breasts
  • 1 (15-ounce) jar prepared Alfredo sauce
  • 1 (4-ounce) can mild Mexican chilies, drained
  • 1/2 red bell pepper, diced, 2 tablespoons reserved for garnish
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt


  1. Preheat the oven to 350 degrees F. Spray a 7 x 12-inch baking dish with cooking spray.

  2. Cook the pasta in salted water as the package directs. Drain and place into a large bowl.

  3. Meanwhile, place the oil into a 10-inch skillet and heat over medium-high heat. Brown the chicken breasts on each side, about 5 minutes total.

  4. Add the Alfredo sauce, chilies, bell pepper, pepper flakes, and salt to the bowl with the pasta and toss to coat. Place the pasta mixture into the baking dish and tuck the chicken into the pasta, spooning a bit of sauce over the chicken and topping with the reserved red bell pepper.

  5. Bake for 30 to 45 minutes, depending on the size of the chicken breasts.

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Have made this, but mine is better..... First I purchased 2 packages of the largest breast from "Sprouts" openair market.. Roughly 9lb's of chicken of skinless breast meat.. 3 diced red bell peppers,,,,,,, 2 cns (7oz) of diced green chili's,,,,,,,, 1 cn of the "HATCH" diced chili's.... 1 large bag of 3/4" egg noodles..... A large jar of Alfredo sauce and a 16 oz of sour cream.. Combine these 2 with the cn's of green chili's and bake @ 350 (covered) for the first 45 minutes.. Then twards the end of oven time,,,, Sprinkle "GENERIOUSLY" with "Monterey Jack ckeese"..... WATCH OUT,,,,,,,,,, This one hurts!!

I liked the creaminess of the sauce and the pasta part in general, except I thought it was a bit too spicy to me. I don't know if I'd eat it again, but I'm glad I tried it!

May be I just don't love Alfredo sauce, but this chicken recipe was just okay to me. I would eat again, but probably wouldn't make it.

Follow my post next time and let me know how it turned out..

I love the flavor of the pasta! I prefer my pasta to be drier, so next time I will probably use less sauce, bake the pasta until it is golden brown, and skip the chicken altogether.

Yum! Easy to make with just enough spiciness. My idea of comfort food.


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