If you’re craving a dinner that’s pure comfort in every bite, Chicken Alfredo Casserole is about to become your new go-to favorite. Imagine tender chicken, perfectly cooked pasta, and a velvety homemade Alfredo sauce all baked together under a blanket of golden, bubbly cheese. It’s every bit as dreamy and satisfying as it sounds, yet surprisingly easy to whip up. Whether you’re feeding a hungry family or looking to impress at your next potluck, this Chicken Alfredo Casserole is guaranteed to please everyone at the table.
Ingredients You’ll Need
The magic of Chicken Alfredo Casserole is that it comes together with a handful of simple, everyday ingredients. Each one plays a starring role, contributing to the luscious texture, rich flavor, or irresistible cheesiness that makes this dish such a classic.
- Chicken breast: Use 3 cups cooked, shredded or chopped chicken for hearty protein and juicy bites throughout the casserole.
- Pasta (penne or rotini): Twelve ounces of your favorite shape soaks up the creamy Alfredo sauce and holds up perfectly in the oven.
- Butter: Just two tablespoons create a rich base for the sauce and help the flavors meld together.
- Garlic: Three cloves, minced, bring a fragrant, savory depth that makes the Alfredo sauce irresistible.
- All-purpose flour: Two tablespoons whisked into the butter make the roux, thickening the sauce for that classic, silky texture.
- Whole milk: Two cups deliver creaminess without making the sauce too heavy.
- Heavy cream: One cup takes the sauce over the top, making it extra rich and luxurious.
- Grated Parmesan cheese: One and a half cups melt into the sauce for that signature Alfredo flavor and a salty, nutty kick.
- Salt: Half a teaspoon to balance the flavors and bring everything together.
- Black pepper: A quarter teaspoon adds a gentle warmth and rounds out the dish.
- Nutmeg (optional): A pinch (1/4 teaspoon) gives the sauce subtle warmth and depth, just like classic Alfredo.
- Shredded mozzarella cheese: One cup sprinkled on top gives you that stretchy, golden, bubbly finish everyone loves.
- Chopped parsley (optional): Two tablespoons for a fresh, colorful garnish that makes the casserole pop.
How to Make Chicken Alfredo Casserole
Step 1: Prep Your Oven and Dish
Start by preheating your oven to 375°F. Lightly grease a 9×13-inch casserole dish so nothing sticks and cleanup is a breeze. This way, your Chicken Alfredo Casserole will slide right out in gorgeous, cheesy slices.
Step 2: Cook the Pasta
Boil your penne or rotini according to the package directions. You want it al dente, since it’ll cook a bit more in the oven. Drain the pasta and set it aside, ready to soak up all that dreamy Alfredo sauce.
Step 3: Make the Alfredo Sauce
Melt the butter in a large skillet over medium heat, then add the minced garlic and sauté for about 30 seconds until your kitchen smells amazing. Stir in the flour and cook for a minute, whisking constantly to form a smooth roux. Slowly pour in the milk and heavy cream, whisking the whole time, and cook until the sauce thickens (about 3–5 minutes). Add the grated Parmesan, salt, pepper, and nutmeg if you’re using it, and stir until the sauce is silky and smooth.
Step 4: Combine Chicken, Pasta, and Sauce
In a large bowl, combine the cooked chicken, drained pasta, and all that luscious Alfredo sauce. Mix everything together until every piece of pasta and chicken is coated in creamy goodness.
Step 5: Assemble and Bake
Transfer your mixture into the prepared casserole dish, spreading it out evenly. Sprinkle the shredded mozzarella cheese over the top for that classic, bubbly crust. Bake for 20–25 minutes, or until the casserole is golden and bubbling around the edges.
Step 6: Garnish and Serve
Once out of the oven, let your Chicken Alfredo Casserole cool for a few minutes. Sprinkle with chopped parsley for a burst of color and freshness before serving warm.
How to Serve Chicken Alfredo Casserole
Garnishes
Garnishing your Chicken Alfredo Casserole is the easiest way to make it feel restaurant-worthy. A sprinkle of fresh parsley not only adds color but also brings a hint of brightness to balance the rich sauce. You can also shave a little extra Parmesan on top for a salty finish, or add a twist of black pepper for a touch of spice.
Side Dishes
This casserole is filling and satisfying on its own, but it shines even brighter with a few simple sides. Try serving it with a crisp green salad tossed in a tangy vinaigrette, classic garlic bread for scooping up extra sauce, or some roasted broccoli or asparagus for a pop of color and nutrition.
Creative Ways to Present
If you want to make your Chicken Alfredo Casserole extra special, consider baking it in individual ramekins for personalized servings. Or turn leftovers into a next-day lunch by stuffing the casserole into hollowed-out bell peppers and baking until golden. It’s a fun twist that’s sure to impress!
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Alfredo Casserole stores beautifully. Just transfer any leftovers to an airtight container and refrigerate for up to three days. The flavors meld together overnight, making each reheated bite just as satisfying as the first.
Freezing
To freeze, let the casserole cool completely, then wrap tightly in plastic wrap and aluminum foil or transfer to a freezer-safe container. It will keep well for up to two months. When you’re ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
For best results, reheat Chicken Alfredo Casserole in a 350°F oven, covered, until warmed through (about 20–25 minutes). You can also reheat individual portions in the microwave, adding a splash of milk if needed to keep the sauce creamy and smooth.
FAQs
Can I use rotisserie chicken in Chicken Alfredo Casserole?
Absolutely! Rotisserie chicken is a fantastic shortcut and adds tons of flavor. Just shred or chop it and mix it in as you would with cooked chicken breast.
What pasta shapes work best for this casserole?
Penne and rotini are classics because their shape holds onto plenty of creamy sauce, but you can use ziti, rigatoni, or even farfalle for a fun twist. Just make sure to cook the pasta al dente.
Can I add vegetables to Chicken Alfredo Casserole?
Yes, and it’s a delicious way to make the dish your own! Stir in sautéed mushrooms, steamed broccoli, or peas before baking for extra color, nutrients, and flavor.
Is it possible to make Chicken Alfredo Casserole ahead of time?
Definitely! Assemble the casserole up to a day in advance, cover, and refrigerate. When you’re ready, bake as directed, adding a few extra minutes if needed since it will be cold from the fridge.
What can I substitute for heavy cream?
If you’d like to lighten things up, you can use half-and-half or more whole milk, but the sauce will be a bit less rich. For a non-dairy option, try unsweetened cashew cream or coconut cream, but keep in mind it will change the flavor profile.
Final Thoughts
I hope you’re as excited to dig into this Chicken Alfredo Casserole as I am to share it with you! It’s a true crowd-pleaser that turns simple ingredients into a cozy, irresistible meal. Give it a try, and don’t be surprised if it earns a permanent spot in your recipe rotation.
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Chicken Alfredo Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American, Italian-Inspired
- Diet: Non-Vegetarian
Description
This Chicken Alfredo Casserole is a creamy, comforting baked pasta dish featuring tender chicken breast, a rich homemade Alfredo sauce, and gooey melted cheese. Perfect for an easy weeknight dinner or family gathering, it combines classic Italian-inspired flavors with the convenience of a casserole format. The dish is baked until bubbly and golden, then garnished with fresh parsley for a pop of color and freshness.
Ingredients
Chicken and Pasta
- 3 cups cooked chicken breast (shredded or chopped)
- 12 ounces pasta (penne or rotini)
Sauce
- 2 tablespoons butter
- 3 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
Topping and Garnish
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped parsley (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish to prevent sticking.
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain the pasta and set aside to cool slightly.
- Make Alfredo Sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to brown it. Stir in the flour and cook for one minute to create a roux, which will thicken the sauce.
- Add Dairy: Gradually whisk in the whole milk and heavy cream, stirring constantly to avoid lumps. Continue cooking for 3 to 5 minutes until the sauce thickens and coats the back of a spoon.
- Season Sauce: Remove from heat and stir in the grated Parmesan cheese, salt, black pepper, and nutmeg if using. Mix until the sauce is smooth and creamy.
- Combine Ingredients: In a large mixing bowl, combine the cooked pasta, shredded chicken, and Alfredo sauce. Stir gently to coat everything evenly.
- Assemble Casserole: Transfer the pasta mixture to the prepared casserole dish, spreading it out evenly. Sprinkle the shredded mozzarella cheese evenly over the top.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
- Garnish and Serve: Remove from oven and let it cool slightly. Garnish with chopped fresh parsley, if desired, before serving for an added touch of freshness and color.
Notes
- For extra flavor and texture, stir in sautéed mushrooms or steamed broccoli before baking.
- Using pre-cooked rotisserie chicken makes this recipe quicker and easier.
- Leftovers keep well and can be reheated for up to 3 days without losing flavor.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 4g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 115mg
