Judith's Wicked Chicken

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

By: AllFreeCasseroleRecipes.com Test Kitchen

6 Comments

Judiths Wicked Chicken

By: AllFreeCasseroleRecipes.com Test Kitchen

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.

Notes

Serves4

Ingredients

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

Instructions

Preheat the oven to 350 degrees F. Spray a 7 x 12-inch baking dish with cooking spray.
Cook the pasta in salted water as the package directs. Drain and place into a large bowl.
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.
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.
Bake for 30 to 45 minutes, depending on the size of the chicken breasts.

Your Recently Viewed Recipes

Rate

I have not made this yet so I cannot rate it.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

gouchr 0236764

Aug 14, 2019

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!!

Zimm102090

Sep 25, 2015

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!

amatlin

Sep 24, 2015

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.

gouchr 0236764

Aug 14, 2019

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

shelfconsciouskati e

Sep 24, 2015

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.