Chicken Alfredo Casserole

My neighbor knocked on the door one Thursday evening holding an empty casserole dish and asked if I had anything easy that could feed her family and still feel special. I handed her this recipe scribbled on a notecard, and she texted me a photo two hours later with the caption, "Why didn't you warn me it'd be this good?" That's the thing about this Chicken Alfredo Casserole: it tastes like you fussed, but really you just stirred some things together and let the oven do the work. It's become my go-to whenever I need something warm, filling, and reliably delicious without spending my whole evening in the kitchen.

I made this the first time for a potluck at work, and by the time I arrived, the dish was still warm and smelled so good that three people asked for the recipe before I even set it down. One coworker admitted she doesn't usually like casseroles, but she went back for seconds. I think it's because the Alfredo doesn't get gluey or dry like some baked pastas do. The cream stays silky, and the mozzarella on top gets these little crispy golden spots that everyone fights over.

Ingredients

• Penne or ziti pasta: I like penne because the ridges hold onto the sauce, but ziti works just as well and looks a little more elegant if you're serving guests.
• Cooked chicken breast: Rotisserie chicken is my shortcut here, but leftover grilled or poached chicken works too, just make sure it's moist so it doesn't dry out in the oven.
• Unsalted butter: This is the base of your Alfredo, and using unsalted lets you control the salt level since Parmesan can be pretty salty on its own.
• Garlic: Fresh minced garlic makes the whole kitchen smell amazing, and it only takes a minute to bloom in the butter.
• Heavy cream: This is what makes the sauce so luxurious, though you can use half-and-half if you want it a bit lighter.
• Freshly grated Parmesan cheese: Please grate it yourself if you can, the pre-shredded stuff has additives that make the sauce grainy instead of smooth.
• Salt, black pepper, and nutmeg: The nutmeg is optional but adds a subtle warmth that makes people ask what your secret is.
• Shredded mozzarella cheese: This melts into a gooey, golden top layer that's half the reason this dish disappears so fast.
• Fresh parsley: Just a sprinkle at the end makes it look bright and finished, though I skip it half the time and no one minds.

Instructions

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Prep the oven and dish:

Preheat your oven to 375°F and grease a 9x13-inch baking dish with butter or nonstick spray. This keeps the edges from sticking and makes cleanup easier.

Cook the pasta:

Boil the pasta in salted water until it's just al dente, a minute or two less than the package says, because it'll keep cooking in the oven. Drain it well so you don't water down your sauce.

Start the Alfredo sauce:

Melt the butter in a large saucepan over medium heat, then toss in the minced garlic and let it sizzle for about a minute until it smells amazing. Don't let it brown or it'll taste bitter.

Build the creamy base:

Pour in the heavy cream and bring it to a gentle simmer, then stir in the Parmesan, salt, pepper, and nutmeg if you're using it. Keep stirring until the cheese melts completely and the sauce is smooth and glossy.

Combine everything:

Add the cooked chicken and drained pasta right into the sauce and stir it all together so every piece is coated. It should look rich and creamy, not dry.

Assemble the casserole:

Pour the whole mixture into your prepared baking dish and spread it out evenly, then sprinkle the shredded mozzarella over the top. Try to cover it all so you get cheese in every bite.

Bake until bubbly:

Slide it into the oven and bake for 25 to 30 minutes, until the cheese is melted, bubbling, and starting to turn golden brown in spots. If you want it extra crispy on top, hit it with the broiler for a minute at the end.

Rest and serve:

Let the casserole sit for about 5 minutes before serving so the sauce can settle and it's easier to scoop. Sprinkle with chopped parsley if you want it to look fancy.

Save

One Sunday, my kids had friends over and I made a double batch of this casserole. I watched them pile their plates high, and not one of them complained about the spinach I stirred in at the last minute. When my daughter's friend asked if she could take some home, I realized this dish had become more than just dinner. It was the kind of meal that made people feel cared for, even on the busiest nights.

How to Make It Your Own

This casserole is incredibly forgiving, so feel free to add whatever vegetables you have on hand. I've stirred in steamed broccoli, sautéed mushrooms, and handfuls of fresh spinach, and every version has been delicious. You can also swap the chicken for cooked shrimp or even crumbled Italian sausage if you're in the mood for something different. If you want a little crunch on top, mix some panko breadcrumbs with melted butter and sprinkle it over the mozzarella before baking.

What to Serve Alongside

This casserole is rich and creamy, so I like to balance it with something fresh and bright. A simple green salad with lemon vinaigrette or some roasted asparagus works perfectly. Garlic bread is always a hit, though honestly, you don't need it since the casserole is already so satisfying. If you're serving this for a crowd, a crisp white wine like Chardonnay or Pinot Grigio pairs beautifully and cuts through the richness.

Storing and Reheating

Leftovers keep well in the fridge for up to three days, and they reheat beautifully in the microwave or oven. I usually cover the dish with foil and warm it at 350°F for about 15 minutes, then uncover it for the last few minutes to crisp up the cheese again. You can also freeze this casserole before or after baking, just wrap it tightly in foil and plastic wrap. When you're ready to eat it, thaw it overnight in the fridge and bake as directed, adding an extra 10 minutes if it's still cold in the center.

• Add a splash of cream or milk when reheating to keep the sauce from drying out.
• Freeze individual portions in airtight containers for quick weeknight dinners.
• Label your freezer containers with the date and reheating instructions so future you doesn't have to guess.

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Save

This Chicken Alfredo Casserole has earned its spot in my regular dinner rotation because it's easy, comforting, and everyone cleans their plate. I hope it becomes one of your favorites too.

Recipe FAQ

→ Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole up to 24 hours in advance. Cover and refrigerate, then bake when ready. Add 5-10 minutes to baking time if cooking from cold.

→ What pasta shapes work best?

Penne, ziti, rigatoni, or any medium tube pasta works well. These shapes hold the creamy sauce beautifully and create a cohesive dish when mixed together.

→ How do I prevent the sauce from breaking?

Keep the heat at medium and avoid boiling. Add cream slowly and stir constantly when incorporating cheese. Nutmeg helps stabilize the sauce without affecting flavor.

→ Can I use frozen chicken?

Yes, but thaw completely first and pat dry. Alternatively, rotisserie chicken is a convenient substitute that adds excellent flavor without extra cooking time.

→ What vegetables pair well with this?

Steamed broccoli, fresh spinach, sautéed mushrooms, or roasted asparagus complement the creamy sauce. Stir in gently just before baking to maintain texture.

→ Is there a lighter version?

Substitute half-and-half for heavy cream to reduce calories while maintaining creaminess. Using part-skim mozzarella also lightens the dish without sacrificing taste.