Chicken Alfredo Casserole (Printable)

Rich baked pasta with tender chicken, creamy Alfredo sauce, and melted mozzarella cheese. Perfect comfort food for family dinners.

# What You Need:

→ Pasta

01 - 12 ounces penne or ziti pasta

→ Chicken

02 - 2 cups cooked chicken breast, diced or shredded

→ Sauce

03 - 2 tablespoons unsalted butter
04 - 3 cloves garlic, minced
05 - 2 cups heavy cream
06 - 1 cup freshly grated Parmesan cheese
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 teaspoon ground nutmeg

→ Cheese Topping

10 - 2 cups shredded mozzarella cheese

→ Garnish

11 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Cook pasta in salted boiling water until al dente according to package directions. Drain and set aside.
03 - Melt butter in a large saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
04 - Pour heavy cream into the saucepan and bring to a gentle simmer. Add Parmesan cheese, salt, pepper, and nutmeg. Stir continuously until cheese melts and sauce is smooth.
05 - Add cooked chicken and drained pasta to the Alfredo sauce. Mix thoroughly to coat all pasta evenly.
06 - Transfer the mixture to the prepared baking dish. Distribute shredded mozzarella evenly across the top.
07 - Bake for 25 to 30 minutes until mozzarella is bubbling and golden brown on top.
08 - Allow casserole to stand for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

# Expert Advice:

01 -
  • It uses rotisserie chicken or leftovers, so you skip the hardest part and still get a from-scratch feel.
  • The creamy sauce clings to every piece of pasta, and that golden cheese top is basically irresistible.
  • You can sneak in vegetables without anyone complaining, and it reheats beautifully for lunch the next day.
02 -
  • Don't overcook the pasta before baking or it'll turn mushy, you want it firm because it keeps cooking in the oven.
  • Use freshly grated Parmesan instead of the powdery stuff in the green can, it melts smoother and tastes so much better.
  • If your sauce looks too thick, add a splash of pasta water or milk before mixing in the chicken and pasta.
03 -
  • Cook your pasta one minute less than al dente because it continues to cook in the oven, and nobody wants mushy noodles.
  • Let the casserole rest for five full minutes after baking so the sauce thickens up and doesn't run all over the plate when you scoop it.
  • If you want extra flavor, toss in a pinch of red pepper flakes or a handful of sun-dried tomatoes before baking.
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