Recipe Background
Italian Chicken Casserole: A charming dish to enchant new neighbors.
In the early days of settling into my bustling first apartment in a city known for its food, I decided to host a dinner to break the ice with new neighbors. I wanted to impress without the risk of a kitchen disaster, which led me to an Italian Chicken Casserole. When I spotted the farfalle pasta in the store, the whimsical bow-tie shape seemed to beckon me with promises of an easy yet charming meal.
As I began the process, the familiar sizzle of chicken browning in butter brought a sense of calm amidst the chaos of boxes still left unpacked. The recipe allowed room for personalization, and I decided to finely dice a red bell pepper for a splash of color. Adding the creamy layer with cream cheese and a touch of dry Italian dressing mix brought back memories of Sunday dinners at my grandmother's house, a nod to tradition mixed with my own modern touch.
What truly brought it together were the small tips I’d learned over time: cooking the pasta just shy of al dente to let it soak up the flavors, and ensuring the cream cheese fully melted for a smooth sauce. The result? A bubbling, golden masterpiece that had neighbors popping in and staying longer than planned—proof that sometimes all you need is a warm meal to turn strangers into friends.
Ingredients
- 8 ounces bowtie farfalle, or preferred shaped pasta, uncooked
- 2 tablespoons butter
- 2 pounds chicken breasts boneless, skinless, and cut in 1/2-inch cubes
- 2 cloves garlic minced
- 1 small onion chopped
- 1/4 cup red bell peppers diced
- 1 (10.75 ounce) can cream of chicken soup
- 1 cup milk or half-and-half
- 1/2 cup chicken stock
- 4 ounces cream cheese cubed
- 2 tablespoons dry Italian dressing mix
- 3 tablespoons parmesan cheese grated and divided
Directions
- Preheat the oven to 350 degrees F.
- Prepare a 2-quart casserole dish (11x7- or 9x9-inch) with nonstick cooking spray.
- Cook the pasta according to the package directions to 2-3 minutes shy of al dente.
- Drain the pasta and set it aside.
- Melt the butter in a large skillet over medium heat.
- Add the chicken and cook until browned, about 4-5 minutes.
- Add the garlic, onion, and bell pepper to the skillet and sauté until the onion is translucent, about 3 minutes.
- Add the cream of chicken soup, milk, and chicken stock, whisking until smooth.
- Add the cubed cream cheese, stirring until it's melted and fully combined into the sauce.
- Add in the dressing mix and 2 tablespoons of the parmesan cheese, stirring until fully combined.
- Add in the partially cooked pasta and toss until well coated and heated through.
- Place the chicken/pasta mixture into the prepared casserole dish.
- Sprinkle the casserole mixture with the remaining 1 tablespoon of the parmesan cheese.
- Bake until the pasta is golden brown and the sauce is bubbling, about 30-40 minutes.
- Serve.
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