This Chicken Alfredo Casserole is a creamy, cheesy, and comforting dish that combines the richness of Alfredo sauce with tender chicken and pasta. It’s baked to golden perfection, creating a one-pan meal that is easy to prepare and will satisfy the whole family. Perfect for weeknight dinners or a cozy weekend meal!
Why You’ll Love This Recipe?
Creamy, cheesy, and packed with tender chicken and pasta, this casserole is everything you crave in a comfort food dish. It’s rich and indulgent yet easy to make, and you can prep it ahead of time for those busy nights. The crispy, golden cheese topping adds the perfect finishing touch to this satisfying meal.
Ingredients
- 3 cups cooked chicken, shredded or cubed
- 2 cups rotini or penne pasta
- 2 cups heavy cream
- 1 cup chicken broth
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 4 oz cream cheese, softened
- 3 tbsp butter
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- 1 tsp Italian seasoning
- Fresh parsley for garnish (optional)
You’ll find the full list of ingredients with measurements below.
Directions
Cooking the Pasta
Cook the pasta according to package instructions but stop 1-2 minutes before the recommended cooking time. Drain and set aside.
Making the Alfredo Sauce
In a large saucepan, melt butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Stir in the flour and cook for another minute to form a roux. Slowly add the chicken broth and heavy cream while whisking continuously to avoid lumps. Bring to a simmer, then stir in the cream cheese, Parmesan, salt, pepper, and Italian seasoning. Continue stirring until the sauce is smooth and thickened.
Assembling the Casserole
Preheat your oven to 375°F (190°C). In a large bowl, combine the cooked pasta, shredded chicken, and Alfredo sauce. Mix well, ensuring the pasta and chicken are evenly coated.
Baking the Casserole
Pour the mixture into a greased 9×13-inch baking dish. Sprinkle the shredded mozzarella cheese evenly over the top. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the top is golden brown.
Garnishing and Serving
Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with fresh chopped parsley if desired. Serve hot and enjoy!
Expert Tips and Tricks
- Use Rotisserie Chicken: To save time, use rotisserie chicken instead of cooking your own chicken.
- Extra Creaminess: Add more cream cheese for an even creamier sauce.
- Broil for Crispy Topping: If you prefer an extra crispy cheese topping, broil the casserole for the last 1-2 minutes of baking—watch closely so it doesn’t burn.
Recipe Variations and Possible Substitutions
- Vegetarian Version: Skip the chicken and add in some broccoli, spinach, or mushrooms for a vegetarian casserole.
- Add Some Heat: If you like a little spice, add red pepper flakes to the sauce or use a spicy chicken sausage instead of regular chicken.
- Gluten-Free Option: Use gluten-free pasta and make sure your chicken broth is gluten-free.
Serving and Pairing Suggestions
This Chicken Alfredo Casserole pairs wonderfully with:
- Garlic Bread: Serve with warm, buttery garlic bread to complement the creamy dish.
- Side Salad: A fresh Caesar salad or mixed green salad with a tangy vinaigrette balances out the richness of the casserole.
- Roasted Vegetables: Roasted Brussels sprouts, asparagus, or carrots would make a delicious side.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the casserole in a preheated oven at 350°F (175°C) for 10-15 minutes, or microwave individual servings for 1-2 minutes. If the casserole seems dry, add a splash of milk or cream before reheating to restore its creaminess.
FAQs
Q: Can I make this casserole ahead of time?
A: Yes, you can assemble the casserole up to 24 hours in advance. Just cover it and refrigerate until you’re ready to bake. Add 5-10 extra minutes to the baking time if baking straight from the fridge.
Q: Can I freeze this casserole?
A: Yes, assemble the casserole, but don’t bake it. Cover tightly with plastic wrap and foil, and freeze for up to 2-3 months. To bake from frozen, thaw overnight in the fridge and then bake as directed.
Q: Can I use other types of pasta?
A: Yes! Penne, fusilli, or rigatoni work well in this casserole. Just cook the pasta until al dente and adjust the baking time if necessary.
Q: How do I make this dish spicier?
A: Add red pepper flakes to the Alfredo sauce, or use a spicy Italian sausage instead of chicken for a flavorful kick.
Conclusion
Chicken Alfredo Casserole is the epitome of comfort food—creamy, cheesy, and so satisfying. Whether you’re feeding a hungry family or craving a hearty meal, this casserole will hit the spot. Easy to make, packed with flavor, and perfect for leftovers, it’s bound to become a favorite in your recipe rotation. Enjoy every cheesy bite!
Print
Chicken Alfredo Casserole
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This Chicken Alfredo Casserole is the ultimate comfort food. It combines tender chicken, pasta, and a creamy Alfredo sauce, all baked together with melted cheese for a rich, flavorful dish. Perfect for a family dinner or meal prep, this casserole is both satisfying and easy to make.
Ingredients
- 2 cups cooked chicken, shredded or cubed
- 12 ounces uncooked pasta (penne, rotini, or rigatoni)
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 cup milk
- 1 1/2 cups grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried Italian seasoning
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
- Pour in the heavy cream and milk, stirring to combine. Bring the mixture to a simmer.
- Stir in the grated Parmesan cheese, shredded mozzarella cheese, garlic powder, onion powder, and Italian seasoning. Stir until the cheese melts and the sauce thickens (about 5-7 minutes).
- Season with salt and black pepper to taste.
- In a large bowl, combine the cooked pasta, shredded chicken, and Alfredo sauce. Stir until everything is well coated.
- Transfer the mixture to a greased 9×13-inch casserole dish. Sprinkle the top with extra mozzarella cheese if desired.
- Bake for 20-25 minutes or until the casserole is bubbly and the cheese is golden and melted on top.
- Garnish with fresh parsley and serve hot.
Notes
You can add extra vegetables like broccoli or spinach to make it more nutritious. For a crispy top, broil the casserole for the last 2-3 minutes of baking.
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal
- Sugar: 3g
- Sodium: 850 mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90 mg