Pin this My neighbor handed me a foil-covered dish one rainy Tuesday, mumbling something about too much food and not enough freezer space. It was this casserole, still warm, cheese bubbling at the edges. I reheated a square that night and understood immediately why she'd made a double batch. The creamy sauce clung to every twist of pasta, the chicken stayed tender, and the mozzarella formed that perfect golden crust. I asked for the recipe the next morning.
I made this for my son's birthday dinner because he'd asked for something cozy, not fancy. He and his friends crowded around the pan straight from the oven, forks in hand, barely waiting for it to cool. They argued over the corner pieces where the cheese got extra crispy. That night, I realized comfort food doesn't need to be complicated to feel special.
Ingredients
- Penne or ziti pasta: Choose a sturdy shape that holds onto the sauce, cooking it just to al dente since it bakes further in the oven.
- Cooked chicken breast: Rotisserie chicken is your friend here, saving time and adding a hint of seasoning you didn't have to measure.
- Unsalted butter: It gives the garlic a place to bloom without burning, building the base flavor of the sauce.
- Garlic, minced: Fresh cloves turn sweet and mellow when sautéed, infusing the cream with warmth.
- Heavy cream: This is what makes the sauce velvety and rich, clinging to every piece of pasta.
- Freshly grated Parmesan cheese: Pre-grated doesn't melt the same way, so take the extra minute to grate it yourself.
- Salt, black pepper, and nutmeg: Nutmeg sounds odd but it deepens the cream's flavor in a way you'll notice if you skip it.
- Shredded mozzarella cheese: This melts into a golden, bubbly layer that makes the casserole look and taste irresistible.
- Fresh parsley: A sprinkle at the end adds color and a whisper of brightness against all that richness.
Instructions
- Prep your oven and dish:
- Set the oven to 375°F and grease your baking dish so nothing sticks. This step is easy to forget but saves scrubbing later.
- Cook the pasta:
- Boil it in salty water until just shy of tender, then drain it well. It will soften more as it bakes, so undercook slightly.
- Build the sauce:
- Melt butter in a saucepan, add garlic, and let it sizzle for a minute until your kitchen smells amazing. Pour in the cream, bring it to a low simmer, then stir in Parmesan, salt, pepper, and nutmeg until smooth.
- Combine everything:
- Toss the chicken and pasta into the sauce, stirring until every piece is coated. The pasta should look glossy and creamy.
- Assemble and top:
- Spread the mixture into your prepared dish, then blanket it with mozzarella. Press it down gently so it melts into the nooks.
- Bake until golden:
- Slide it into the oven for 25 to 30 minutes, watching for bubbling edges and a golden top. Let it rest for five minutes before serving so the sauce thickens slightly.
Pin this One evening, I added a bag of frozen broccoli florets I'd tossed in halfway through baking, and my daughter ate three servings without complaint. She'd been avoiding vegetables all week. Sometimes the best discoveries happen when you're just trying to use what's in the freezer.
Making It Your Own
This casserole is forgiving and adapts to whatever you have on hand. Swap the chicken for turkey, fold in sautéed mushrooms, or stir in a handful of spinach before baking. I've used half-and-half instead of heavy cream when I wanted something lighter, and it still tasted creamy enough. The mozzarella can be mixed with a bit of provolone for extra sharpness, or you can skip the nutmeg if it feels too unusual.
Reheating and Storing
Leftovers keep in the fridge for up to three days, covered tightly. Reheat individual portions in the microwave with a splash of milk to loosen the sauce, or warm the whole dish in a low oven until heated through. I've frozen this casserole before baking, wrapping it well and pulling it out on a busy night. Just add ten extra minutes to the bake time if it's going in frozen.
Serving Suggestions
A crisp green salad with a tangy vinaigrette cuts through the richness beautifully, and garlic bread is an obvious but welcome companion. I've served this with roasted asparagus or a simple arugula salad dressed with lemon. A glass of Chardonnay complements the creamy sauce, though iced tea works just as well on a weeknight.
- Let the casserole cool slightly before slicing so it holds its shape on the plate.
- Double the recipe and freeze one pan for a future dinner that requires zero effort.
- Sprinkle extra Parmesan on top halfway through baking if you want a deeper cheesy crust.
Pin this This casserole has become the dish I make when I want to feed people well without spending the whole evening in the kitchen. It's generous, reliable, and always feels like a hug on a plate.
Recipe Questions
- → Can I use frozen chicken for this casserole?
Yes, you can use frozen chicken. Thaw it completely before cooking and shredding, or use rotisserie chicken for even greater convenience. This saves preparation time without sacrificing flavor.
- → How do I prevent the sauce from breaking?
Keep the cream at a gentle simmer rather than a boil, and add the cheese gradually while stirring constantly. Avoid high heat, which can cause the cream to separate and the cheese to become grainy.
- → What pasta shapes work best?
Penne and ziti are ideal because their ridged surfaces and tubular shapes trap the creamy sauce. Rigatoni or farfalle also work well. Avoid thin pasta like spaghetti, which tends to clump together.
- → Can I make this ahead and freeze it?
Yes, assemble the casserole in a freezer-safe dish without baking, cover tightly, and freeze for up to three months. Thaw overnight in the refrigerator, then bake at 375°F for 35–40 minutes.
- → How can I add vegetables to this dish?
Lightly steam broccoli, spinach, or sauté mushrooms before adding them to the pasta mixture. This prevents excess moisture and keeps vegetables from becoming mushy during baking.
- → What wine pairs with this casserole?
A crisp Chardonnay or Pinot Grigio complements the rich cream sauce beautifully. The acidity cuts through the richness and cleanses the palate between bites.