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
Scale
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
