Chicken Alfredo Casserole (Printable)

Tender chicken and penne pasta baked in creamy Alfredo sauce topped with melted mozzarella. Easy comfort food for family dinners.

# What You’ll Need:

→ Pasta

01 - 12 ounces penne or ziti pasta

→ Chicken

02 - 2 cups cooked chicken breast, diced or shredded

→ Alfredo Sauce

03 - 2 tablespoons unsalted butter
04 - 3 cloves garlic, minced
05 - 2 cups heavy cream
06 - 1 cup freshly grated Parmesan cheese
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 teaspoon ground nutmeg

→ Cheese Topping

10 - 2 cups shredded mozzarella cheese

→ Garnish

11 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Add penne pasta and cook until al dente, approximately 8-10 minutes. Drain in a colander and set aside.
03 - In a large saucepan over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant.
04 - Pour in heavy cream and bring to a gentle simmer. Add grated Parmesan, salt, pepper, and nutmeg. Stir continuously until cheese melts completely and sauce achieves smooth consistency.
05 - Add cooked chicken and drained pasta to the cream sauce. Mix thoroughly to ensure all pasta is evenly coated.
06 - Transfer the mixture to the prepared baking dish. Distribute shredded mozzarella cheese evenly across the surface.
07 - Place in preheated oven and bake for 25-30 minutes until cheese is bubbling and golden brown on top.
08 - Remove from oven and let stand for 5 minutes. Garnish with chopped fresh parsley if desired before serving.

# Expert Tips:

01 -
  • It tastes like restaurant Alfredo but comes together in under an hour with ingredients you probably already have.
  • The baked mozzarella top gets crispy and cheesy in a way stovetop Alfredo never can.
  • Leftovers reheat beautifully, so you can make it once and enjoy it twice without any guilt.
02 -
  • Do not skip the al dente step with the pasta, overcooked noodles turn mushy and soggy after baking.
  • Freshly grated Parmesan is non-negotiable, the pre-shredded stuff will leave your sauce grainy and separated no matter how much you stir.
  • Let the casserole rest for five minutes after baking, cutting into it immediately makes the sauce run everywhere and the portions fall apart.
03 -
  • Use rotisserie chicken and you'll cut your prep time in half without sacrificing any flavor.
  • If the sauce looks too thick before baking, stir in a few tablespoons of pasta water to loosen it, the starch helps it cling to the noodles.
  • For a crispy, restaurant-style top, switch the oven to broil for the last two minutes and watch it closely so the cheese doesn't burn.
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