If there’s one dish that’s guaranteed to gather the family around the table and leave everyone full and happy, it’s my Chicken Alfredo Casserole. This cozy, creamy classic brings together tender chicken, perfectly cooked pasta, and all the creamy, cheesy goodness you crave in a single baking dish—major comfort food vibes with every single forkful!
Why You’ll Love This Recipe
- Ultra Creamy & Cheesy: This Chicken Alfredo Casserole doesn’t hold back when it comes to decadent Alfredo sauce, melty mozzarella, and Parmesan—every bite is irresistibly rich.
- Family-Friendly Comfort: It’s hearty, filling, and sure to win the hearts (and tummies!) of adults and kids alike—perfect for busy weeknights and casual gatherings.
- Easy to Prep & Adapt: With basic ingredients and flexible steps, you can make it ahead or swap in your favorite flavors without a fuss.
- Leftovers Reheat Beautifully: The flavors get even better after a night in the fridge, making tomorrow’s lunch extra special!
Ingredients You’ll Need
What makes Chicken Alfredo Casserole so dreamy? It’s all about using simple, everyday ingredients that complement each other perfectly. Each element—creamy sauce, juicy chicken, and cheesy topping—brings something essential to this crave-worthy dish, so don’t skip a thing!
- 16 ounce box penne pasta: Penne is ideal because those sturdy tubes soak up all the saucy goodness in every bite—feel free to sub in ziti or rigatoni if that’s what you have.
- 2 Tablespoons olive oil: A touch of olive oil quickly sears the chicken for flavor while keeping it moist and juicy.
- 3 cups cubed chicken breasts: Go for boneless, skinless chicken—dice it small so you get a bit of chicken in every bite.
- Salt and pepper, to taste: Don’t be shy—season the chicken well so the entire casserole tastes amazing.
- 2 (15 ounce) jars Alfredo sauce: This shortcut keeps prep easy, but feel free to use your favorite homemade Alfredo if you have the time!
- 8 ounce block cream cheese, softened: The secret to extra-rich, velvety sauce—let it come to room temp for easy mixing.
- 1 cup whole milk: Loosens the sauce just enough, keeping things creamy without being too dense.
- 3 cloves garlic, minced: Fresh garlic infuses every layer with mouthwatering, aromatic flavor—don’t skip it!
- 1 teaspoon Italian seasoning: Adds a gentle blend of herbs to round out the sauce and keep things classic.
- ½ teaspoon salt & ¼ teaspoon black pepper: A little extra seasoning means maximum flavor.
- 2 cups shredded mozzarella cheese (divided): Gooey, melty cheese binds the casserole and creates that irresistible golden top.
- 1 cup grated Parmesan cheese (divided): For that unmistakable Italian flair and a savoriness that ties everything together.
- Fresh or dried parsley (for garnish): Totally optional, but it adds a pop of color and fresh flavor right before serving.
Variations
This Chicken Alfredo Casserole is endlessly customizable—think of it as your cheesy, creamy canvas! Whether you’re working with what’s in the fridge or need to tailor it for special diets, here are some easy and delicious ways to make it your own.
- Swap in Rotisserie Chicken: Save time and use store-bought rotisserie chicken for extra flavor with zero fuss.
- Add Vegetables: Stir in steamed broccoli, spinach, or mushrooms for a pop of color and extra nutrients.
- Make it Spicy: Add a pinch of red pepper flakes or a sprinkle of cayenne for a subtle kick that pairs beautifully with the creamy sauce.
- Try a Different Cheese: Mix in fontina or provolone for an even more indulgent cheese pull on top.
- Gluten-Free Option: Use your favorite gluten-free pasta and double-check sauce labels—everyone can enjoy this comfort food!
How to Make Chicken Alfredo Casserole
Step 1: Get Your Pasta and Chicken Ready
Start by preheating your oven to 350°F and greasing a 9×13-inch baking dish. While that’s warming up, cook your penne pasta in salted boiling water until just al dente—firm, but not mushy! Drain and set aside. Meanwhile, in a skillet, sear the cubed chicken in olive oil with a good pinch of salt and pepper until golden and fully cooked. This extra step creates so much flavor and locks in juiciness.
Step 2: Whip Up the Alfredo Sauce Mixture
Grab a large mixing bowl and combine the Alfredo sauce, softened cream cheese, milk, minced garlic, Italian seasoning, and a bit more salt and pepper. Mixing these together (honestly, a hand mixer or sturdy whisk makes this super smooth!) transforms jarred Alfredo into something truly decadent. Don’t worry if there are a few little lumps—the heat of baking will melt it all together.
Step 3: Combine Everything
Add the cooked pasta and chicken straight into the sauce mixture and stir until each nook and cranny is coated. Fold in half of the shredded mozzarella and half of the Parmesan for extra richness—this helps the casserole stay gooey and together when you serve it.
Step 4: Layer, Bake, and Finish!
Pour your creamy, chicken-studded pasta mixture into the prepared baking dish, smoothing it into an even layer. Sprinkle the remaining mozzarella and Parmesan over the top for that signature bubbly, golden crust. Cover with foil and bake for 25 minutes, then uncover and bake another 10 minutes until perfectly melty and lightly browned. Add a sprinkle of fresh parsley just before serving for bonus color and a whiff of freshness!
Pro Tips for Making Chicken Alfredo Casserole
- Cream Cheese Magic: Let your cream cheese come fully to room temp—cold blocks can make the sauce lumpy, but soft cream cheese whisks in perfectly for the silkiest casserole.
- Don’t Overcook the Pasta: Undercook your penne by a minute or so; it continues to soften in the oven and holds up beautifully without turning mushy.
- Extra Golden Top: For a truly irresistible crust, broil the casserole uncovered for 2-3 minutes at the end—just watch closely for bubbling, golden cheese.
- Pre-Chop Toppings: Pre-chopped parsley adds a burst of color and flavor—keep some handy, or even sub in fresh basil or chives if you prefer!
How to Serve Chicken Alfredo Casserole
Garnishes
Garnishing isn’t just for looks—finish your Chicken Alfredo Casserole with fresh chopped parsley (or even basil!) for eye-catching color and a touch of leafy brightness. A dusting of extra Parmesan is always a crowd-pleaser, and a hint of freshly cracked black pepper on top takes it over the edge.
Side Dishes
This dish really is a meal-in-one, but it pairs wonderfully with a crisp green salad tossed in balsamic vinaigrette, buttery garlic bread, or some simple roasted broccoli for balance. Anything fresh and vibrant will help round out the rich, creamy flavors.
Creative Ways to Present
Hosting a crowd? Spoon the casserole into individual ramekins for a bistro-style touch, or serve straight from the baking dish for that classic, homey comfort food moment. For an extra-special occasion, try topping each serving with a few shavings of Parmesan and a drizzle of high-quality olive oil—simple, but oh-so elegant!
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Alfredo Casserole holds up beautifully in the fridge! Simply cover the dish tightly or transfer portions to airtight containers, and it’ll stay fresh for up to 4 days—perfect for make-ahead lunches or easy dinners.
Freezing
This casserole freezes surprisingly well. Once it’s cooled completely, wrap it tightly (foil + plastic wrap works great) or portion into freezer-safe containers for up to 2 months. For best results, allow it to thaw overnight in the fridge before reheating.
Reheating
To reheat, cover and bake at 350°F until hot and bubbly, or microwave individual servings for 2-3 minutes, adding a splash of milk if it looks dry. Giving the casserole a gentle stir partway through ensures the sauce stays creamy and delicious!
FAQs
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Can I use homemade Alfredo sauce for Chicken Alfredo Casserole?
Absolutely! If you have a favorite homemade Alfredo sauce, go ahead and use it. The sauce is the heart of Chicken Alfredo Casserole, so homemade can add extra freshness and a personal touch. Just aim for about 30 ounces (a little less than 4 cups) total.
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What’s the best way to make this casserole ahead of time?
You can assemble the entire Chicken Alfredo Casserole up to a day ahead. Cover and refrigerate before the final bake step; when ready, add 10-15 minutes to the bake time to ensure it’s warmed through, then uncover to get the cheese bubbly and golden.
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Can I substitute a different pasta shape?
Absolutely! Penne is classic, but any sturdy, bite-size pasta like rigatoni, fusilli, or ziti will work for Chicken Alfredo Casserole. Avoid long noodles, which can become clumpy or overcooked as the casserole bakes.
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How do I keep my casserole from drying out?
The key is not to overbake and to keep it covered for most of the time in the oven. Also, mixing the pasta and chicken with plenty of sauce (and a splash of milk if needed) keeps everything luscious and moist!
Final Thoughts
I hope you’re as excited to try this Chicken Alfredo Casserole as I am to share it! It’s one of those meals that’s guaranteed to turn any night into something special—cheesy, creamy, utterly comforting, and always a hit at the table. Don’t forget to let me know how yours turns out (and any tasty twists you come up with)!
Print
Chicken Alfredo Casserole Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Baking
- Method: Oven
Description
Indulge in a creamy and comforting Chicken Alfredo Casserole that’s perfect for a family dinner or potluck gathering. This easy-to-make dish combines tender chicken, penne pasta, and a rich alfredo sauce topped with gooey cheese.
Ingredients
Pasta:
- 16 ounce box penne pasta
Chicken:
- 2 Tablespoons olive oil
- 3 cups cubed chicken breasts
- Salt and pepper, to taste
Sauce:
- 2 (15 ounce) jars alfredo sauce
- 8 ounce block cream cheese, softened
- 1 cup whole milk
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese:
- 2 cups shredded mozzarella cheese (divided use)
- 1 cup grated parmesan cheese (divided use)
- Chopped fresh parsley or dried parsley, for garnish (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Cook Pasta: Cook penne pasta according to package instructions, then drain and set aside.
- Cook Chicken: In a skillet, cook cubed chicken in olive oil until golden and fully cooked. Season with salt and pepper, then set aside.
- Prepare Sauce: In a large bowl, combine alfredo sauce, cream cheese, milk, garlic, Italian seasoning, salt, and pepper.
- Combine Ingredients: Mix cooked pasta and chicken into the sauce. Add 1 cup mozzarella and 1/2 cup parmesan cheese.
- Assemble Casserole: Transfer mixture to baking dish. Top with remaining cheeses.
- Bake: Cover with foil and bake for 25 minutes, then bake uncovered for 10 more minutes until cheese is bubbly.
- Garnish and Serve: Garnish with parsley and serve hot.
Notes
- You can use homemade alfredo sauce for a personalized touch.
- Feel free to add cooked vegetables like spinach or broccoli for extra nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 5g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
