Chicken Alfredo Casserole

My sister texted me on a Tuesday night asking what I was making for dinner, and I realized I had leftover rotisserie chicken, a box of penne, and way too much heavy cream about to expire. I threw together this casserole without a real plan, just layering creamy sauce over pasta and chicken, then burying it all under mozzarella. When I pulled it out of the oven, golden and bubbling, I knew I'd stumbled onto something that would become a weekly request. Sometimes the best recipes aren't the ones you search for, they're the ones that rescue you when the fridge is half-empty and everyone's hungry.

I made this for my in-laws the first time they visited our new apartment, and I was so nervous I over-seasoned the sauce with nutmeg. They ate three servings anyway and my father-in-law asked if I'd written the recipe down. I hadn't, but I recreated it the next week with a gentler hand on the spices. Now it's the dish I bring to potlucks because I know it'll come home empty, and I've stopped being precious about perfection.

Ingredients

• Penne or ziti pasta: These tube shapes grab onto the Alfredo sauce and hold little pockets of creaminess in every bite, making them far better than flat noodles for baked dishes.
• Cooked chicken breast: Rotisserie chicken is my secret weapon here, it's already seasoned and tender, and it shaves off twenty minutes of prep time.
• Unsalted butter: This is your flavor base, and using unsalted lets you control the saltiness of the sauce without any surprises.
• Garlic: Fresh minced garlic blooms in the butter and perfumes the whole sauce, jarred garlic just doesn't deliver the same aromatic punch.
• Heavy cream: The backbone of any real Alfredo, it thickens as it simmers and coats everything in silky richness.
• Freshly grated Parmesan cheese: Pre-shredded Parmesan has anti-caking agents that make the sauce grainy, so grate it yourself from a wedge for a smooth, luxurious texture.
• Salt, black pepper, and nutmeg: Just a pinch of nutmeg adds warmth and depth without tasting obviously spiced, but go easy or it takes over.
• Shredded mozzarella cheese: This melts into a gooey, golden blanket on top and gives you those perfect cheese pulls when you serve it.
• Fresh parsley: A handful of chopped parsley at the end brightens the richness and makes the whole dish look like you tried harder than you did.

Instructions

Prep the oven and dish:

Preheat your oven to 375°F and grease a 9x13-inch baking dish with butter or nonstick spray. This step matters because a cold oven means uneven baking and a sticky bottom.

Cook the pasta:

Boil the penne in well-salted water until it's just al dente, slightly firmer than you'd normally eat it, because it will keep cooking in the oven. Drain it well so you don't water down your sauce.

Build the Alfredo base:

Melt butter in a large saucepan over medium heat, then add the garlic and let it sizzle for about a minute until it smells toasty and sweet. Don't let it brown or it'll turn bitter.

Make the sauce:

Pour in the heavy cream and bring it to a gentle simmer, then stir in the Parmesan, salt, pepper, and nutmeg until the cheese melts and the sauce turns glossy. If it looks thin, don't worry, it thickens as it bakes.

Combine everything:

Add the cooked chicken and drained pasta to the sauce and toss until every piece is coated in creamy goodness. This is where it starts to smell like comfort.

Assemble the casserole:

Pour the pasta mixture into your prepared baking dish and spread it out evenly, then blanket the top with shredded mozzarella. Don't skimp on the cheese, that golden crust is half the appeal.

Bake until bubbly:

Slide the dish into the oven and bake for 25 to 30 minutes, until the cheese is melted, bubbling at the edges, and turning golden brown in spots. Let it rest for five minutes before serving so the sauce can settle and you don't burn your tongue.

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One Sunday afternoon, my neighbor brought over her kids and I reheated a pan of this casserole I'd made the night before. The younger one, who supposedly hated pasta, ate two helpings and asked if I could teach his mom how to make it. His mom laughed and said she'd been trying to get him to eat anything creamy for years. I sent her home with the recipe and half the leftovers, and now she texts me every time she makes it with a photo of her son's empty plate.

Storing and Reheating

This casserole keeps beautifully in the fridge for up to four days, just cover it tightly with foil or transfer it to an airtight container. When you reheat it, add a splash of milk or cream and warm it gently in the oven at 350°F, covered, so the sauce doesn't dry out. The microwave works in a pinch, but the oven brings back that just-baked texture and keeps the cheese from turning rubbery.

Variations Worth Trying

I've stirred in steamed broccoli florets and it turned this into a one-dish meal my kids actually ate without complaining about vegetables. Sautéed mushrooms add an earthy richness that plays beautifully with the cream, and a handful of spinach wilted into the sauce makes it feel a little less indulgent without sacrificing flavor. You can also swap the chicken for cooked shrimp if you want to make it fancy, or leave out the meat entirely and add extra veggies for a vegetarian version that still feels hearty.

Serving Suggestions

I usually serve this with a simple arugula salad dressed in lemon and olive oil to cut through the richness, and a basket of warm garlic bread for anyone who wants to soak up every last bit of sauce. A crisp white wine like Chardonnay or Pinot Grigio pairs perfectly, but honestly, a cold glass of sparkling water with lemon works just as well. If you're feeding a crowd, double the recipe and bake it in two dishes, because this disappears faster than you'd think.

• A bright green salad with a tangy vinaigrette balances the creamy richness and adds crunch.
• Garlic bread or crusty baguette slices are perfect for mopping up any extra sauce left on the plate.
• Roasted asparagus or green beans on the side add color and a fresh, vegetal contrast.

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This casserole has become my answer to hectic weeknights, last-minute guests, and that universal question of what's for dinner. It's proof that comfort food doesn't have to be complicated, just creamy, cheesy, and made with a little bit of love.

Questions About This Recipe

→ Can I use frozen chicken instead of cooked chicken?

Yes, you can use frozen chicken breast. Thaw it completely first, then cook it by baking at 375°F for 20-25 minutes or pan-searing until cooked through. Dice or shred it before adding to the sauce.

→ What type of pasta works best?

Penne and ziti are ideal because their tubular shape holds the creamy sauce well. You can also use rigatoni or fusilli. Cook until just al dente so it doesn't become mushy during baking.

→ How do I make this lighter?

Substitute half-and-half or whole milk for heavy cream, or use a combination. You can also reduce the mozzarella amount or use part-skim varieties. Adding steamed vegetables like broccoli or spinach increases nutrition without extra calories.

→ Can I prepare this ahead of time?

Absolutely. Assemble the casserole up to 24 hours in advance and refrigerate. Add 5-10 minutes to baking time if cooking directly from the refrigerator. You can also freeze unbaked casseroles for up to 3 months.

→ What should I serve alongside this casserole?

A crisp green salad with vinaigrette balances the richness perfectly. Garlic bread or crusty Italian bread are great for soaking up sauce. A chilled Chardonnay or light white wine pairs nicely with the creamy, cheesy flavors.

→ How do I prevent the top from burning?

If the mozzarella browns too quickly, tent the casserole with aluminum foil for the first 15 minutes of baking, then remove to allow browning. Ensure your oven temperature is accurate with an oven thermometer.