Chicken Alfredo Casserole (Printable)

Tender chicken, silky Alfredo sauce, and gooey mozzarella baked together for a comforting, easy family meal.

# What You Need:

→ Pasta

01 - 12 ounces penne or ziti pasta

→ Chicken

02 - 2 cups cooked chicken breast, diced or shredded

→ Alfredo 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

# How to Make It:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Cook pasta in salted boiling water until just al dente, approximately 8-10 minutes. Drain and set aside.
03 - In a large saucepan over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant.
04 - Pour heavy cream into saucepan and bring to gentle simmer. Add Parmesan cheese, salt, pepper, and nutmeg. Stir continuously until cheese melts and sauce becomes smooth.
05 - Add cooked chicken and drained pasta to Alfredo sauce. Mix thoroughly to ensure even coating of all pasta and chicken pieces.
06 - Transfer pasta mixture into prepared baking dish. Distribute shredded mozzarella evenly over top.
07 - Bake for 25-30 minutes until mozzarella is bubbling and golden brown on top.
08 - Remove from oven and allow to rest for 5 minutes. Garnish with chopped fresh parsley before serving.

# Expert Tips:

01 -
  • It tastes like restaurant Alfredo but bakes into a casserole you can slice and serve without fuss.
  • Leftovers reheat beautifully, sometimes tasting even richer the next day.
  • You can assemble it hours ahead and slide it into the oven when guests arrive.
  • Kids devour it without asking what's inside, and adults go back for seconds.
02 -
  • Overcooking the pasta before baking turns it mushy, so pull it from the water when it still has a slight bite.
  • Freshly grated Parmesan melts into the sauce seamlessly, while the pre-shredded kind can clump or feel grainy.
  • Letting the casserole rest after baking helps the layers set, making it easier to slice and serve neatly.
03 -
  • Undercook the pasta by two minutes before baking, it will finish perfectly in the oven without turning soft.
  • Use a mix of mozzarella and fontina for a topping that melts smoother and tastes more complex.
  • Add a pinch of red pepper flakes to the sauce if you want a subtle warmth that balances the cream.
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