Chicken Alfredo Casserole

This chicken alfredo casserole is a creamy, comforting baked pasta dish made with tender chicken, penne pasta, and a rich homemade alfredo sauce topped with melted cheese.

Print Pin

Course: Main Course

Cuisine: Italian-American

Prep Time: 10

Cook Time: 30

Rest Time (minutes): 10

Total Time: 50

Servings: servings

Calories: 520kcal

Author: Lucy

Cost: $9

Equipment

9x13-inch baking dish
Large pot
Saucepan
mixing bowl
Whisk

Ingredients

8 oz penne pasta
2 cups cooked chicken, diced or shredded
2 cups whole milk
8 oz cream cheese, softened
1/2 cup unsalted butter
3 cloves garlic, minced
1 cup Parmesan cheese, grated
1 cup mozzarella cheese, shredded (divided)
1/2 tsp Italian seasoning
1/4 tsp nutmeg
salt and black pepper to taste
2 tbsp fresh parsley, chopped (for garnish)

Instructions

Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Cook pasta to al dente according to package instructions, then drain.
In a saucepan, melt butter over medium heat and sauté garlic until fragrant.
Whisk in cream cheese until smooth, then gradually add milk while stirring.
Simmer for 3–4 minutes until slightly thickened, then stir in Parmesan, seasoning, salt, pepper, and nutmeg.
In a large bowl, combine cooked pasta, chicken, and alfredo sauce.
Transfer half the mixture to the baking dish and sprinkle with half the mozzarella.
Add remaining pasta mixture and top with remaining mozzarella and extra Parmesan.
Cover with foil and bake for 20 minutes.
Remove foil and bake an additional 10 minutes until golden and bubbly.
Let rest for 5–10 minutes, garnish with parsley, and serve.

Notes

Cook pasta slightly under al dente to prevent overcooking. Use rotisserie chicken for convenience. Let casserole rest 5–10 minutes before serving. Add a splash of milk when reheating to maintain creaminess.

Nutrition