• Cooking Time: 30 minutes
  • Servings: 4
  • Preparation Time: 10 minutes


This is a recipe that was developed after a near sleepless night. And I love it! The alfredo sauce is the star. The ingredients are simple. The flavors are direct.


  • 1 heaping cup of pre-cooked chicken (I used a store bought rotisserie chicken)
  • 1 heaping cup of egg noodles
  • 1 heaping cup of sliced zucchini, quartered (about 1 smallish zucchini) and cooked (boiled, steam, sauteed...whatever)
  • 1 heaping cup of bite sized tomato cups (about 1 medium tomato)
  • 3/4 cup grated parmesan cheese, divided
  • 1/2 cup butter, divided
  • 1/4 cup or so, pasta water
  • 1/2 cup Italian seasoned bread crumbs
  • 1 teaspoon garlic powder
  • Salt and Pepper to taste


  • Preheat your oven to 350' F
  • Spray an 8x8 casserole dish with cooking spray (more of a precautionary thing than a necessity)
  • Cook the egg noodles according to package instructions. Drain, saving the pasta water. Do not rinse the pasta (you want the starch. It helps to thicken the sauce)
  • In a medium bowl, while the pasta is still hot, combine the pasta, 1/2 cup of parmesan cheese and 1/4 cup of butter. Stir until butter is melted. Stir in the pasta water along with the garlic powder, salt and pepper until you have a "runny" sauce. The pasta will probably soak up some of the sauce and it will thicken as the dish cools after cooking.
  • Toss in the chicken, zucchini and tomatoes and toss
  • Pour into your prepared 8x8 dish. Melt the other 1/4 cup of butter and combine with the bread crumbs. Crumble them evenly over the pasta. Then sprinkle 1/4 cup of parmesan cheese on top.
  • Bake for 30 minutes, until bubbly, melty and you know....yummy. Let rest for about 10 minutes before serving.

Categories: Casserole  Dinner  Pasta  Poultry  Vegetable 

Author Credit: Me

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