If you love indulgent, creamy pasta bakes that have the power to draw everyone around the table with smiles, you’re going to adore this Chicken Alfredo Casserole. Imagine tender pasta and juicy chicken swimming in an ultra-rich, garlicky Alfredo sauce, all crowned with melted mozzarella and a hint of golden edge from the oven. It’s everything we love about classic Alfredo, but heartier and even more family-friendly.
Ingredients You’ll Need
The magic of Chicken Alfredo Casserole is in its simple, honest ingredients. Each one brings a special something—be it creaminess, savory depth, or that cheesy pull that makes every bite irresistible. Let’s break down what you’ll need and why it matters!
- Penne pasta: Shape holds the sauce perfectly, and its ridges catch every bit of flavor.
- Olive oil: Adds a touch of richness and helps the chicken sauté beautifully.
- Cooked chicken (shredded or cubed): Use leftovers or rotisserie for convenience and succulence.
- Unsalted butter: The backbone of a luscious Alfredo sauce, giving it that unmistakable silkiness.
- Garlic (minced): A must for waking up all the flavors—don’t skimp!
- All-purpose flour: Creates the base of the creamy sauce, thickening it to perfection.
- Whole milk: Brings milkiness and a lighter body to balance the richness of the cream.
- Heavy cream: Delivers that dreamy, indulgent texture you crave in Alfredo.
- Grated Parmesan cheese: Salty, nutty, and full of umami—an Alfredo classic.
- Italian seasoning: Infuses every bite with subtle herbal notes.
- Salt: Essential for balancing flavors and keeping things bright.
- Black pepper: A little warmth to perk up the cream sauce.
- Shredded mozzarella cheese: For that divine melted, gooey topping.
- Chopped parsley (optional, for garnish): Adds color and a fresh finish right before serving.
How to Make Chicken Alfredo Casserole
Step 1: Prep Your Dish and Pasta
Before you get caught up in sauce and cheese, start by preheating your oven to 375°F (190°C) and generously greasing a 9×13-inch baking dish. This ensures nothing sticks and makes serving a breeze! Next, cook your penne in well-salted boiling water until it’s perfectly al dente—remember, the pasta will finish cooking in the oven, so don’t overdo it. Drain, and set aside.
Step 2: Sauté the Chicken
Heat the olive oil in a large skillet over medium heat, then add your cooked chicken. A quick 2 to 3-minute sauté is all you need to warm it through and get some lovely flavor going. Set aside for now, but just know your kitchen is about to smell amazing.
Step 3: Make the Alfredo Sauce
In that same skillet (hooray for fewer dishes!), melt the butter over medium heat. Toss in the minced garlic and let it sizzle until fragrant—just a minute, since garlic can burn fast. Sprinkle in the flour and stir for another minute or two; this creates a smooth roux that ensures a velvety sauce, not a lumpy one. Slowly whisk in the whole milk and heavy cream, sticking with medium heat. Give it about 5 minutes until the sauce thickens up and coats the back of a spoon.
Step 4: Stir in the Cheese and Seasonings
Once the sauce reaches that gorgeous, thickened stage, stir in the grated Parmesan cheese, Italian seasoning, salt, and black pepper. Watch as the cheese melts and the sauce becomes luxuriously glossy and smooth. Taste and adjust seasoning if needed—now’s the time to make it sing!
Step 5: Combine Pasta, Chicken, and Sauce
Now comes the part where it all comes together. Add your cooked pasta and sautéed chicken right into the sauce. Toss gently to coat every piece in all that Alfredo goodness. It may be hard to resist sneaking a bite, but trust me, it only gets better from here.
Step 6: Assemble and Bake the Casserole
Pour everything into your prepared baking dish, spreading it out evenly. Scatter the shredded mozzarella cheese generously over the top—it’ll bubble up and turn golden in the oven for that iconic casserole allure. Pop the whole thing in, uncovered, and bake for 20–25 minutes until the edges are bubbling and the top is lightly browned.
Step 7: Finish and Enjoy
Once your Chicken Alfredo Casserole is delightfully golden, pull it from the oven and give it a few minutes to settle. If you like, sprinkle with chopped parsley for a fresh burst of color. Serve warm and prepare for happy, satisfied silence at the table.
How to Serve Chicken Alfredo Casserole
Garnishes
A sprinkle of freshly chopped parsley really perks up the look of this casserole and adds a pop of herbal freshness. For a luxurious twist, a light dusting of extra Parmesan or a drizzle of good olive oil brings even more flavor drama to each serving.
Side Dishes
Chicken Alfredo Casserole is rich and satisfying, so something crisp and bright makes an excellent partner. Think a simple green salad with a zesty vinaigrette, oven-roasted broccoli, or even lemony green beans to balance all that creamy comfort.
Creative Ways to Present
For dinner parties, portion your casserole into individual ramekins for a personal touch. Or, try baking a little extra mozzarella on top for dramatic cheese pulls when serving. For kids or picky eaters, adding a handful of peas or sautéed spinach right before baking sneaks in extra nutrition and color.
Make Ahead and Storage
Storing Leftovers
Cooled Chicken Alfredo Casserole keeps beautifully in the fridge for up to 4 days. Just transfer leftovers to an airtight container, or cover your baking dish snugly with foil. That creamy sauce helps everything stay moist and delicious even after a day or two.
Freezing
Casseroles are perfect for freezing, and this one’s no different! Assemble everything up to the baking stage, wrap your dish tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking as usual for a fuss-free dinner.
Reheating
To reheat, cover your casserole with foil and warm it in a 350°F oven until it’s hot and bubbly, about 20 to 25 minutes. Individual servings also microwave well; just add a splash of milk to keep the sauce creamy and prevent drying out.
FAQs
Can I use a different type Main Course
Absolutely! While penne holds up beautifully, rotini, rigatoni, or even shells work just as well. Just be sure to cook your chosen pasta al dente since it will soften further while baking.
Can I make Chicken Alfredo Casserole ahead of time?
Yes, this casserole is made for convenience! Assemble as directed but hold off on baking. Keep the dish tightly covered in the fridge for up to 24 hours, then bake when ready. It’s a game-changer for busy weeknights or when hosting guests.
Can I add vegetables to the casserole?
Definitely! Steamed broccoli, sautéed spinach, or even peas are classic add-ins that mix seamlessly with the other flavors. Stir them in with the chicken and pasta before baking for extra color and nutrition.
Is there a lighter way to make Chicken Alfredo Casserole?
You can lighten things up by using half-and-half instead of cream, swapping in reduced-fat milk, or adding extra vegetables. A lighter cheese blend can work, but remember, the true richness comes from the classic combo!
Can I use leftover turkey instead of chicken?
Turkey is a great alternative if you have it on hand—just shred or dice it and use in place of the cooked chicken. The flavors pair marvelously with Alfredo sauce, making it a fantastic post-holiday meal.
Final Thoughts
If you’re looking for a recipe that brings comfort, flavor, and a guaranteed “wow” at dinnertime, give this Chicken Alfredo Casserole a try. It’s the kind of dish that creates memories and has everyone reaching for seconds—so pull up a chair and dig in!
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Chicken Alfredo Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 to 8 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a comforting and creamy Chicken Alfredo Casserole that’s perfect for a family dinner. This easy-to-make dish combines tender pasta with juicy chicken in a rich homemade Alfredo sauce, topped with gooey melted cheese.
Ingredients
Pasta:
- 12 oz penne pasta
Chicken:
- 2 tablespoons olive oil
- 3 cups cooked chicken, shredded or cubed
Alfredo Sauce:
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 ½ cups whole milk
- 1 cup heavy cream
- 1 ½ cups grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping:
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped parsley (optional, for garnish)
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook Pasta: Cook the penne pasta until al dente, then drain and set aside.
- Sauté Chicken: Sauté cooked chicken in olive oil until warm, then set aside.
- Make Sauce: In a skillet, melt butter, add garlic, whisk in flour, then slowly add milk and cream. Cook until thickened, then add Parmesan, seasoning, salt, and pepper.
- Combine Ingredients: Mix pasta and chicken with sauce, then transfer to baking dish.
- Bake: Top with mozzarella and bake uncovered for 20–25 minutes until golden.
- Garnish and Serve: Garnish with parsley and serve warm.
Notes
- You can use rotisserie chicken for convenience.
- Add steamed broccoli or spinach for extra vegetables.
- This casserole can be made ahead and refrigerated before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 530
- Sugar: 4g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 130mg
