Looking for a comforting, crowd-pleasing dinner that combines the best of both worlds? This Chicken Alfredo Casserole takes the classic pasta dish we all love and transforms it into a convenient, make-ahead friendly meal. It’s loaded with tender chicken, perfectly cooked pasta, and a rich, creamy homemade Alfredo sauce that’ll have everyone asking for seconds.
Ingredients
- 1 pound penne pasta
- 3 cups cooked, diced chicken breast
- 4 tablespoons butter
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2½ cups whole milk
- 1 cup heavy cream
- 2 cups freshly grated Parmesan cheese
- 1 cup mozzarella cheese, divided
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ¼ cup fresh parsley, chopped
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the penne pasta in salted water until just al dente (about 2 minutes less than package directions). Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste.
- Gradually pour in the milk and cream, whisking constantly to prevent lumps.
- Simmer until the sauce thickens, about 5 minutes, stirring occasionally.
- Remove from heat and stir in Parmesan cheese, ½ cup mozzarella, Italian seasoning, salt, and pepper.
- Combine the cooked pasta, diced chicken, and Alfredo sauce in a large bowl.
- Transfer to the prepared baking dish and top with remaining mozzarella.
- Bake for 20-25 minutes until bubbly and golden on top.
- Let rest for 5 minutes before serving. Garnish with fresh parsley.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8
Recipe Notes
- For the best results, don’t overcook the pasta as it will continue cooking in the oven.
- You can use rotisserie chicken to save time, or cook and dice chicken breasts yourself.
- The sauce should be slightly thinner than you might expect, as it will thicken while baking.
- Freshly grated Parmesan works best – pre-grated cheese often contains anti-caking agents that can make the sauce grainy.
- This casserole can be assembled up to 24 hours in advance and stored covered in the refrigerator. Add an extra 10-15 minutes to the baking time if cooking from cold.
- Leftovers will keep well in an airtight container for up to 3 days and can be reheated in the microwave or oven.
Chicken Alfredo Casserole
This Chicken Alfredo Casserole takes the classic pasta dish and transforms it into a convenient, make-ahead friendly meal. It's loaded with tender chicken, perfectly cooked pasta, and a rich, creamy homemade Alfredo sauce.
Ingredients
- 1 pound penne pasta
- 3 cups cooked diced chicken breast
- 4 tablespoons butter
- 4 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2½ cups whole milk
- 1 cup heavy cream
- 2 cups freshly grated Parmesan cheese
- 1 cup mozzarella cheese divided
- 1 teaspoon Italian seasoning
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ¼ cup fresh parsley chopped
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Cook the penne pasta in salted water until just al dente (about 2 minutes less than package directions). Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste.
- Gradually pour in the milk and cream, whisking constantly to prevent lumps.
- Simmer until the sauce thickens, about 5 minutes, stirring occasionally.
- Remove from heat and stir in Parmesan cheese, ½ cup mozzarella, Italian seasoning, salt, and pepper.
- Combine the cooked pasta, diced chicken, and Alfredo sauce in a large bowl.
- Transfer to the prepared baking dish and top with remaining mozzarella.
- Bake for 20-25 minutes until bubbly and golden on top.
- Let rest for 5 minutes before serving. Garnish with fresh parsley.
