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

Scale

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)

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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