Chicken Alfredo Casserole (Print)

Rich and creamy baked pasta with tender chicken, silky Alfredo sauce, and melted mozzarella for the perfect comfort meal.

# 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

# Steps:

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 boil. Add pasta and cook until al dente. 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. Add Parmesan cheese, salt, pepper, and nutmeg. Stir until smooth and cheese is fully melted.
05 - Add cooked chicken and drained pasta to the Alfredo sauce. Mix thoroughly to coat all pasta evenly.
06 - Transfer the pasta mixture to the prepared baking dish. Distribute shredded mozzarella cheese evenly across the top.
07 - Bake for 25-30 minutes until mozzarella is bubbling and the top is golden brown.
08 - Remove from oven and allow to stand for 5 minutes. Garnish with fresh parsley if desired before serving.

# Top Tips:

01 -
  • Everything bakes together in one dish, so you can actually sit down when its time to eat instead of hovering over the stove.
  • The edges get crispy and golden while the center stays impossibly creamy, giving you two textures in every spoonful.
  • It reheats beautifully the next day, sometimes tasting even better once the flavors have had time to settle into each other.
02 -
  • Undercook the pasta by a full minute or two because it will keep cooking in the oven, and nobody wants mushy noodles swimming in sauce.
  • Use freshly grated Parmesan instead of the pre shredded kind, which contains anti caking agents that can make your sauce grainy instead of smooth.
  • Let the casserole rest after baking or the sauce will run everywhere when you try to serve it, turning into a soupy mess instead of neat, creamy portions.
03 -
  • Reserve a cup of pasta cooking water before draining, and if your sauce looks too thick after mixing, stir in a splash to loosen it up without diluting the flavor.
  • For an extra golden, crispy top, switch the oven to broil for the last 2 minutes of baking, but watch it like a hawk so it doesnt burn.
  • Let your cream come to room temperature before adding it to the pan, which helps it incorporate smoothly and prevents curdling.
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