Chicken Alfredo Casserole (Printable)

Tender chicken with creamy Alfredo sauce and melted mozzarella in a comforting baked pasta casserole.

# What You Need:

→ Pasta

01 - 12 oz penne or ziti pasta

→ Chicken

02 - 2 cups cooked chicken breast, diced or shredded

→ 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 salted water to boil in a large pot. Add pasta and cook until al dente, approximately 8-10 minutes. Drain and set aside.
03 - Melt butter in a large saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
04 - Pour heavy cream into the saucepan and bring to a gentle simmer. Stir in Parmesan cheese, salt, pepper, and nutmeg. Continue stirring until cheese melts and sauce becomes smooth.
05 - Add cooked chicken and drained pasta to the sauce. Mix thoroughly to ensure all pasta is evenly coated with Alfredo sauce.
06 - Transfer the pasta mixture into the prepared baking dish. Distribute shredded mozzarella cheese evenly over the top.
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 allow to stand for 5 minutes. Garnish with fresh parsley if desired before serving.

# Expert Advice:

01 -
  • It transforms leftover chicken into something that feels like a special occasion without any extra fuss.
  • The creamy sauce clings to every piece of pasta, and the mozzarella on top gets crispy in all the right spots.
  • You can assemble it ahead and bake it later, which means less stress when everyone's asking what's for dinner.
  • It's the kind of dish that makes people go quiet for the first few bites, then ask for seconds.
02 -
  • If you overcook the pasta before baking, it'll turn into mush in the oven, so err on the side of underdone.
  • Let the casserole rest after baking or the sauce will be too runny and slide off your spoon.
  • Freshly grated Parmesan melts so much better than the powdery stuff in the green can, and the flavor difference is night and day.
03 -
  • If the top isn't browning as much as you'd like, switch the oven to broil for the last two minutes, but watch it closely so it doesn't burn.
  • Reserve a little pasta water before draining, then stir a few tablespoons into the sauce if it seems too thick.
  • Grate your own mozzarella instead of buying pre-shredded, it melts better and doesn't have that weird anti-caking coating.
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