Creamy, cheesy, and comforting, this Chicken Alfredo Casserole hits all the right notes. It’s the kind of weeknight dinner that feels special without demanding much from you. Tender pasta, juicy chicken, and a velvety Alfredo sauce bake together under a golden, bubbly top.
It’s great for family dinners, potlucks, or anytime you want a reliable, cozy meal. Leftovers reheat beautifully, so you’ll enjoy it the next day too.
Why This Recipe Works
This casserole brings the classic flavors of Alfredo sauce into a format that’s easy to make ahead and bake when you’re ready. The combination of butter, garlic, and cream creates a sauce that clings to the pasta and chicken, keeping every bite rich and satisfying.
A mix of Parmesan and mozzarella adds depth and that irresistible stretch. Baking it lets the flavors meld while creating a lightly crisp top.
Shopping List
- Pasta: 12 ounces penne, ziti, or rotini
- Cooked chicken: 3 cups, shredded or cubed (rotisserie works well)
- Butter: 4 tablespoons (1/2 stick)
- Garlic: 3–4 cloves, minced
- All-purpose flour: 2 tablespoons (optional, for thicker sauce)
- Heavy cream: 2 cups (or 1 cup cream + 1 cup whole milk)
- Chicken broth: 1/2 cup
- Parmesan cheese: 1 cup, finely grated
- Mozzarella cheese: 1 1/2 cups, shredded (plus extra for topping)
- Cream cheese: 3 ounces (optional, adds extra creaminess)
- Olive oil: 1 tablespoon
- Salt and black pepper
- Italian seasoning: 1 teaspoon
- Red pepper flakes: A pinch (optional)
- Fresh parsley: 2 tablespoons, chopped (for garnish)
- Optional add-ins: 2 cups steamed broccoli florets, 1 cup sliced mushrooms, or 1 cup thawed peas
Instructions
- Preheat and prep: Heat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or nonstick spray.
- Cook the pasta: Boil in well-salted water until just shy of al dente.
You want a slight bite since it will finish cooking in the oven. Drain and set aside.
- Sauté aromatics: In a large skillet, melt the butter over medium heat. Add the garlic and cook for 30–60 seconds until fragrant.
Don’t brown it.
- Build the sauce: If you like a thicker sauce, whisk in the flour and cook for 1 minute. Slowly pour in the cream and chicken broth, whisking until smooth. Simmer gently for 3–4 minutes until slightly thickened.
- Add cheeses and season: Reduce heat to low.
Stir in Parmesan, mozzarella, and cream cheese (if using) until melted and smooth. Season with salt, pepper, Italian seasoning, and a pinch of red pepper flakes. Taste and adjust.
- Combine: In a large bowl, toss the pasta, chicken, and any optional veggies with the sauce until everything is well coated.
- Assemble the casserole: Transfer the mixture to the baking dish.
Sprinkle a light layer of mozzarella and a little extra Parmesan on top for a golden crust.
- Bake: Bake uncovered for 18–22 minutes, until the top is bubbly and lightly browned. If you want deeper color, broil for 1–2 minutes at the end, watching closely.
- Rest and garnish: Let it stand for 5–10 minutes so the sauce settles. Sprinkle with fresh parsley before serving.
Keeping It Fresh
Leftovers keep well for up to 4 days in an airtight container in the fridge.
Reheat gently in the oven at 325°F, covered with foil, until warmed through. For the microwave, add a splash of milk or broth and heat in short bursts, stirring between each round. To make ahead, assemble the casserole, cover tightly, and refrigerate up to 24 hours.
Add 5–10 minutes to the bake time if it goes into the oven cold.
Why This is Good for You
This dish offers a balanced mix of protein from the chicken and calcium from the cheese. Using whole milk or a cream-and-broth blend can lighten the sauce while keeping it satisfying. Add vegetables like broccoli or spinach for fiber and vitamins, and choose a whole wheat pasta to boost complex carbs and keep you full longer.
Portion control matters with creamy casseroles, and this one is rich enough that a moderate serving feels indulgent.
Pitfalls to Watch Out For
- Overcooking the pasta: If it’s fully tender before baking, it will turn mushy. Stop at just under al dente.
- Breaking the sauce: High heat can cause dairy to separate. Keep it at a gentle simmer and stir often.
- Underseasoning: Pasta absorbs salt.
Taste your sauce and adjust before combining everything.
- Watery veggies: If adding mushrooms or frozen vegetables, cook off excess moisture first so the sauce stays creamy.
- Dry casserole: If your mixture looks tight before baking, stir in a splash of warm milk or broth.
Variations You Can Try
- Broccoli Cheddar Alfredo: Swap half the mozzarella for sharp cheddar and fold in steamed broccoli.
- Spinach and Artichoke: Add a cup of chopped artichoke hearts and a couple of handfuls of fresh spinach until wilted.
- Bacon Ranch: Stir in crisp bacon bits and 1–2 teaspoons ranch seasoning for a tangy twist.
- Mushroom and Thyme: Sauté sliced mushrooms in butter with fresh thyme and fold into the mix.
- Cajun Chicken Alfredo: Use Cajun seasoning on the chicken and add a pinch more to the sauce for heat.
- Lighter Version: Use half-and-half with extra chicken broth, and reduce the mozzarella by one-third.
- Gluten-Free: Use gluten-free pasta and thicken the sauce with cornstarch slurry instead of flour.
FAQ
Can I use store-bought Alfredo sauce?
Yes. Use about 2 jars (24–28 ounces total). Warm it with a splash of broth, taste for seasoning, and proceed with the recipe.
Homemade sauce has a fresher flavor, but jarred works in a pinch.
What’s the best pasta shape for this casserole?
Short, ridged shapes like penne, rigatoni, or rotini grip the sauce and hold up well in the oven. Avoid delicate noodles that can break down.
Can I use leftover turkey instead of chicken?
Absolutely. Turkey swaps in seamlessly.
Just make sure it’s moist and not overcooked, since the oven time is brief.
How do I prevent the sauce from becoming grainy?
Use freshly grated Parmesan, not the pre-shredded kind with anti-caking agents. Melt cheese on low heat and avoid boiling after adding dairy.
Can I freeze Chicken Alfredo Casserole?
Yes, though dairy sauces can change slightly after freezing. Assemble without baking, wrap tightly, and freeze up to 2 months.
Thaw overnight in the fridge and bake covered, adding 10–15 minutes as needed.
Is there a way to add more vegetables without changing the flavor too much?
Yes. Stir in steamed broccoli, thawed peas, or chopped spinach. They blend well with the sauce and keep the classic Alfredo taste.
What if I don’t have cream?
Use a mix of whole milk and chicken broth, thickened with a little flour or cornstarch.
Simmer gently until it lightly coats a spoon before adding cheese.
How can I make it spicier?
Add extra red pepper flakes or a dash of hot sauce to the sauce. Cajun seasoning is another easy way to bring heat and flavor.
Can I make this dairy-free?
Use a rich, unsweetened almond or cashew milk, thicken with cornstarch, and choose dairy-free cheeses that melt well. The flavor will be different but still delicious.
What’s the best topping for extra crunch?
Mix panko breadcrumbs with a tablespoon of melted butter and a little Parmesan.
Sprinkle over the top before baking for a crisp, golden finish.
Wrapping Up
Chicken Alfredo Casserole is comfort food that delivers every time. It’s easy to assemble, flexible with add-ins, and perfect for feeding a hungry crowd. With a creamy sauce, tender pasta, and a cheesy top, it’s the kind of dish that skips the fuss and gets straight to the good part.
Keep this one in your rotation—you’ll reach for it again and again.