Description
Comforting Polish-Italian fusion chicken alfredo pierogi casserole brings creamy pasta magic to your dinner table. Cheesy layers of pasta and pierogi create a delightful crossover meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 lbs chicken breast, boneless and skinless
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
Pasta and Pierogi:
- 1 package (16 oz) frozen pierogi
- 2 cups heavy cream
- 1/4 cup all-purpose flour
Seasonings and Extras:
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 1/4 tsp red pepper flakes (optional)
Instructions
- Preheat the oven to 375°F and prepare a 9×13-inch baking dish with a light coating of cooking spray.
- Season chicken breasts with salt and pepper, then dice into bite-sized cubes.
- Heat olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and fully cooked, approximately 6-8 minutes.
- Remove chicken from skillet and set aside, leaving the pan drippings for the sauce.
- In the same skillet, sauté minced garlic for 30 seconds until fragrant, being careful not to burn.
- Sprinkle flour into the skillet and whisk continuously to create a smooth roux, cooking for 1-2 minutes.
- Gradually pour heavy cream into the skillet, stirring constantly to prevent lumps and create a creamy Alfredo base.
- Simmer the sauce for 3-4 minutes until it thickens, then reduce heat to low.
- Layer frozen pierogi in the prepared baking dish, creating an even base.
- Distribute the cooked chicken evenly over the pierogi layer.
- Pour the hot Alfredo sauce completely over the chicken and pierogi.
- Sprinkle mozzarella and parmesan cheeses across the top of the casserole.
- Bake uncovered for 25-30 minutes until cheese is melted and bubbly with golden edges.
- Remove from oven and let rest for 5 minutes before serving.
- Garnish with chopped parsley and optional red pepper flakes for added flavor and heat.
Notes
- Swap frozen pierogi for fresh homemade versions to elevate the dish’s authenticity and flavor profile.
- Experiment with different protein options like shredded rotisserie chicken or turkey for quick preparation variations.
- Use low-fat dairy alternatives to create a lighter version without compromising creamy texture and taste.
- Add sautéed spinach or roasted vegetables between pierogi layers for increased nutrition and color contrast.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 6
- Calories: 600
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 150 mg