If you’re looking for the ultimate creamy, cheesy comfort food, Chicken Alfredo Casserole is about to become your new go-to recipe. This dish brings everything you love about classic Alfredo—tender chicken, rich sauce, and perfectly cooked pasta—into one bubbling, golden-baked casserole that’s both weeknight-friendly and crowd-pleasing. Whether you’re hosting a family dinner or simply want leftovers that taste even better the next day, Chicken Alfredo Casserole always delivers both flavor and satisfaction.
Ingredients You’ll Need
What makes Chicken Alfredo Casserole shine is its straightforward lineup of ingredients—each one plays a special role in creating layers of flavor and irresistible texture. Let’s break down how every item contributes to the delicious whole.
- Penne pasta: The sturdy tubes hold onto the creamy sauce and bake up perfectly in the casserole.
- Olive oil: Just a little helps prevent sticking and adds a subtle richness to the pasta.
- Cooked chicken breast: Shredded or diced, it soaks up the sauce and brings satisfying protein to every bite.
- Butter: The essential start for the Alfredo sauce, giving it a silky, luscious base.
- All-purpose flour: Whisked into the butter to create a roux, thickening the sauce just right.
- Whole milk: Adds creaminess and body without making the sauce too heavy.
- Heavy cream: The secret to that signature velvety Alfredo texture we all crave.
- Grated Parmesan cheese: Sharp and salty, it infuses the sauce with classic Italian flavor.
- Shredded mozzarella cheese: Melts into gooey, golden perfection both inside the casserole and on top.
- Garlic: Sautéed until fragrant, it’s the aromatic backbone of the sauce.
- Italian seasoning: Brings a lovely balance of herbs that ties all the flavors together.
- Salt: Enhances every ingredient and brings out the best in the cheese and chicken.
- Black pepper: Adds a gentle warmth and subtle depth to the sauce.
- Red pepper flakes (optional): For those who love a little kick, just a pinch perks up the whole dish.
- Fresh parsley: Chopped and scattered on top, it adds color and a fresh finish to every serving.
How to Make Chicken Alfredo Casserole
Step 1: Prep the Oven and Baking Dish
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray. This ensures your Chicken Alfredo Casserole will release easily and makes cleanup a breeze later.
Step 2: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook until just al dente, following the package instructions. Drain well and set aside—you want the pasta to have a bit of bite since it’ll finish cooking in the oven and soak up all that amazing sauce.
Step 3: Make the Creamy Alfredo Sauce
In a large saucepan, melt the butter over medium heat. Toss in the minced garlic and let it sizzle for about a minute, just until fragrant. Sprinkle in the flour and whisk constantly for 1 to 2 minutes to form a smooth, pale roux without letting it brown. Slowly pour in the whole milk and heavy cream, whisking as you go to keep things lump-free. Continue stirring until the mixture thickens slightly—this takes about 5 minutes.
Step 4: Add the Cheese and Seasonings
Lower the heat and stir in the grated Parmesan, 1 cup of the mozzarella, Italian seasoning, salt, black pepper, and red pepper flakes if you like a touch of spice. Stir until all the cheese is melted and the sauce is glossy and smooth. Take a moment to taste and adjust seasoning if needed—this is where the magic happens!
Step 5: Combine Pasta, Chicken, and Sauce
Add the cooked penne and diced or shredded chicken breast directly to the saucepan with your Alfredo sauce. Use a large spoon or spatula to toss everything together, making sure each piece of pasta and chicken gets coated in that creamy, cheesy sauce. It’ll look and smell incredible already!
Step 6: Assemble and Bake the Chicken Alfredo Casserole
Carefully transfer the saucy chicken and pasta mixture into your prepared baking dish. Spread it out evenly, then sprinkle the remaining 1/2 cup mozzarella cheese over the top for that irresistible golden finish. Bake uncovered for 25 to 30 minutes, or until the casserole is bubbling around the edges and the cheese on top is lightly browned and melty.
Step 7: Garnish and Serve
As soon as your Chicken Alfredo Casserole comes out of the oven, sprinkle a generous handful of fresh chopped parsley over the top. The bright green adds a pop of color and a fresh, herby note that beautifully balances the richness of the casserole.
How to Serve Chicken Alfredo Casserole
Garnishes
Fresh parsley is a classic finish, but don’t be afraid to get creative! Try a dusting of extra Parmesan, a sprinkle of red pepper flakes for heat, or even a squeeze of fresh lemon juice to cut through the richness. These little touches make Chicken Alfredo Casserole feel restaurant-worthy every single time.
Side Dishes
This casserole pairs beautifully with a crisp green salad—think arugula or mixed greens tossed in a tangy vinaigrette. For something heartier, serve with garlic bread or a warm baguette for soaking up every last drop of sauce. Steamed broccoli or roasted asparagus also add a burst of color and nutrition to your meal.
Creative Ways to Present
When serving Chicken Alfredo Casserole to guests, scoop it into individual ramekins for a bistro-style presentation or top each portion with a twist of lemon zest and extra parsley. For family-style dinners, bring the whole bubbling casserole to the table and let everyone help themselves—it’s the ultimate comfort food centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Alfredo Casserole keeps well in the refrigerator for up to 3 days. Simply transfer any cooled leftovers into an airtight container. The flavors meld and deepen overnight, making it a delicious lunch or quick dinner the next day.
Freezing
You can freeze Chicken Alfredo Casserole before or after baking. If freezing before baking, assemble the casserole in a freezer-safe dish, cover tightly, and freeze for up to 2 months. When ready to enjoy, thaw in the fridge overnight and bake as directed. For cooked leftovers, portion into containers, freeze, and reheat as desired.
Reheating
For best results, reheat individual servings in the microwave with a splash of milk to restore creaminess. If reheating a larger portion in the oven, cover with foil and warm at 350°F until heated through. Stir halfway and add a sprinkle of cheese on top for an extra melty finish.
FAQs
Can I use rotisserie chicken for this casserole?
Absolutely! Rotisserie chicken is a fantastic shortcut and adds extra flavor. Just shred or dice the meat and use it as you would cooked chicken breast in the recipe.
Can I add vegetables to my Chicken Alfredo Casserole?
Yes, you can stir in steamed broccoli, spinach, or even peas to add color and nutrition. Just make sure any vegetables are cooked and well-drained before mixing them into the casserole.
Is it possible to make this casserole gluten-free?
Definitely! Swap the regular penne for your favorite gluten-free pasta, and use a 1:1 gluten-free flour blend in the sauce. Everything else stays the same and you’ll still get that creamy, cheesy result.
Can I prepare Chicken Alfredo Casserole ahead of time?
You sure can. Assemble the entire casserole, cover, and refrigerate for up to 24 hours before baking. Just add 5-10 minutes to the baking time if it’s chilled when it goes in the oven.
What’s the best way to make the casserole extra creamy?
For an even richer texture, use a bit more heavy cream or add a spoonful of cream cheese to the sauce. Stir until smooth and creamy before combining with the pasta and chicken.
Final Thoughts
There’s just something magical about a bubbling Chicken Alfredo Casserole fresh from the oven—it’s comforting, satisfying, and always a crowd-pleaser. Give this recipe a try, and don’t be surprised if it becomes a regular request at your table!
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Chicken Alfredo Casserole Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Alfredo Casserole is a creamy, cheesy baked pasta dish featuring tender chicken breast, penne pasta, and a rich homemade Alfredo sauce. It’s a comforting and kid-friendly meal perfect for family dinners, combining classic Italian flavors with easy oven baking.
Ingredients
Pasta and Chicken
- 12 ounces penne pasta
- 2 cups cooked chicken breast, diced or shredded
Sauce
- 3 tablespoons butter
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Garnish
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil (for greasing the baking dish)
Instructions
- Prepare the oven and pasta: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil. Cook the penne pasta in salted boiling water until al dente, then drain and set aside.
- Make the roux: In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Whisk in the flour and cook for 1 to 2 minutes to form a roux, ensuring it does not brown.
- Create the Alfredo sauce: Slowly whisk in the whole milk and heavy cream, stirring constantly until the mixture is smooth and begins to thicken, about 5 minutes. Remove from heat and stir in the Parmesan cheese, 1 cup of mozzarella cheese, Italian seasoning, salt, black pepper, and red pepper flakes if using.
- Combine pasta and chicken with sauce: Add the cooked penne pasta and diced or shredded chicken to the sauce, mixing thoroughly to coat all ingredients evenly.
- Assemble the casserole: Transfer the pasta and chicken mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese evenly over the top.
- Bake: Bake uncovered in the preheated oven for 25 to 30 minutes until the casserole is bubbly and the top is golden brown.
- Garnish and serve: Remove from the oven and sprinkle with chopped fresh parsley before serving warm.
Notes
- You can use rotisserie chicken as a convenient shortcut to save time.
- Adding steamed broccoli or spinach to the casserole boosts the vegetable content and adds color.
- For a heartier and more nutritious dish, substitute whole wheat pasta instead of regular penne.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5 g
- Sodium: 670 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg
