Creamy, cozy, and loaded with golden chicken, tender penne, and garlicky Alfredo sauce, this chicken alfredo casserole bubbles to cheesy, melty perfection. With just chicken, penne pasta, Alfredo sauce, and cheese, it smells like comfort and tastes like a warm hug in casserole form.
Let’s talk comfort food, shall we? This one’s creamy, melty, garlicky (but not in a burn-your-eyebrows way), and full of golden chicken and pasta—that “scoopy pasta bake” energy we all crave after a long day. The sauce is rich but not heavy; the top gets this golden, bubbly cheese crust that makes you want to hover near the oven. It’s the kind of dish I’d serve on a Wednesday night when I want to eat something that feels special without making a mess of every pan and spatula I own. Honestly, all it needs is a simple salad and maybe a glass of something chilled.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Chicken Alfredo Casserole
Okay listen, it’s not groundbreaking, but sometimes comfort shouldn’t be. Chicken Alfredo Pasta is warm, cheesy goodness in a pan. That’s it. That’s the promise.
- Ridiculously simple to make: You’ll simmer, sauté, stir, then toss in the oven and wander off for 35 minutes while it does its cheesy thing.
- Perfect weeknight indulgence: It tastes special, but it uses pantry staples and pre-made Alfredo sauce; always a plus.
- Customizable comfort food: Toss in broccoli, swap cheeses, or add spice to suit your vibe—zero judgment here.
- Kid-approved, adult-devoured: Creamy pasta plus melty cheese? The universal love language of dinner.
- Great for leftovers: Somehow it tastes even better the next day, like lasagna’s cozy cousin.
- That top cheese layer though: Bubbling mozzarella and crispy corners of Parmesan are absolutely worth a dreamy sigh.
Ingredient Notes
Let’s break down these ingredients real quick, because yes, I have feelings about store-bought Alfredo and whether you need two cheeses (yes, yes you do).
- Penne pasta: Holds sauce like a champ and doesn’t turn to mush after baking. But honestly, sub with rigatoni or ziti if that’s what you’ve got.
- Olive oil: Helps sear the chicken to golden, juicy goodness. Don’t skip the salt and pepper too—trust me, they matter.
- Chicken breasts: Cubed and sautéed till just done. Got leftover rotisserie chicken? That sneaky shortcut works here too.
- Alfredo sauce (jarred): Go with something you actually like the taste of, because it’s doing a lot of flavor heavy lifting.
- Cream cheese: Makes the sauce ultra-rich and silky, like a luxe bathrobe for your pasta.
- Whole milk: Loosens the sauce just enough to coat everything beautifully without being runny.
- Garlic: Fresh minced is best for that mellow punch (and yes, you’ll smell amazing afterward).
- Italian seasoning, salt, pepper: Basic seasoning squad—but they show up strong once it’s all baked together.
- Mozzarella cheese: Melts like a dream into pools of gooey glory both inside and on top.
- Parmesan cheese: Adds salty, nutty depth and helps crisp up the top like a golden crown.
- Parsley: Optional, but adds a pop of green so your brain knows there’s some balance happening.
How To Make This Chicken Alfredo Casserole
You don’t need culinary school. You just need a few bowls, a pan, and the willpower not to eat cheese straight from the bag (no judgment if you do).
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Prep your baking dish and heat the oven: Preheat to 350°F and spray your 9×13 with cooking spray. Ignore the urge to skip this. Sticky pasta is no one’s friend.
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Boil the penne until al dente: Follow the package, but taste a piece early. It’s going into the oven next, so we don’t want mushy noodle sadness.
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Cook the chicken until golden: In a pan over medium heat, cook your salted and peppered chicken in olive oil. Stir now and then until the outside turns golden and the inside’s not pink anymore. Set it aside without eating half of it—again, guilty.
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Get that sauce going: In the biggest bowl you own, combine Alfredo sauce, softened cream cheese, milk, garlic, Italian seasoning, salt, and pepper. Whisk or stir like your life depends on it until it’s mostly smooth.
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Add pasta and chicken to sauce: Scoop in the drained pasta and cooked chicken, then mix until everything’s glossy and smug with creaminess.
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Mix in half the cheese: Stir in 1 cup of shredded mozzarella and ½ cup of Parmesan. You’ll feel very powerful doing this.
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Assemble and bake: Pour everything into your prepared dish. Top with the rest of the mozzarella and Parmesan. Cover snugly with foil so the steam does its magic, and bake 25 minutes.
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Final bake without foil: Uncover and bake 10 more minutes until the top is bubbly, golden brown here and there, and way too hot to dive into yet. Garnish with parsley if you’re feeling fancy.
Storage Options
Leftovers? You’re in luck. This casserole was practically made for making too much.
Once cooled, cover the baking dish with foil or scoop everything into an airtight container. It’ll keep in the fridge for 3 to 4 days. I actually think it tastes better after the flavors mingle a bit overnight—like a pasta sleepover party.
To reheat, microwave individual portions with a splash of milk or water stirred in to loosen things up. Oven reheat? 350°F for about 15 to 20 minutes, covered with foil to avoid drying out.
Now, for the freezer lovers: Yes, you can freeze this beauty. I recommend freezing it before baking, especially if you’re meal prepping. Wrap tightly in foil and freeze up to two months. When ready, thaw overnight in the fridge and bake as directed, maybe adding 10 extra minutes since it’ll be chilly to start. Already baked and now freezing leftovers? Still doable. Just remember that the texture of the pasta might soften a bit more—but honestly, it still hits the spot.
Variations and Substitutions
Feeling creative? Got random fridge bits begging for adoption? This casserole’s pretty accommodating.
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Add vegetables: Stir in steamed broccoli, frozen peas, or sautéed mushrooms before baking. It helps stretch the serving size and adds a little green for balance.
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Swap the protein: Leftover turkey, shredded rotisserie chicken, or sautéed shrimp all play nice in this creamy sauce.
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Go gluten-free: Use your favorite GF penne or spirals, just boil it slightly under al dente so it doesn’t over-soften while baking.
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Try other cheeses: Fontina, gouda, or smoked provolone bring serious flair. Just keep mozzarella as the melty base.
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Make it spicy: Add red pepper flakes or a dash of hot sauce to the Alfredo mixture. It gives the cozy flavors a tiny wake-up call.
What to Serve with Chicken Alfredo Casserole
This creamy, dreamy pasta wants a little something-something on the side. You don’t need to get too fancy—just a bit of contrast goes a long way.
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A crisp, garlicky Caesar salad is probably the most obvious date for this dish, but that’s because it works. The crunch of romaine next to the meltiness of the casserole? Perfection. And if you make your own croutons? You deserve a medal.
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Roasted veggies are always a win. Think asparagus, Brussels sprouts, or even carrots with a little balsamic glaze. They cut through the richness like a polite but firm dinner guest saying “Let’s balance this out.”
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If you’re going carb-on-carb (we’ve all been there), garlic bread or a warm hunk of homemade focaccia pairs beautifully. For even more of that Italian-American nostalgia, this cheesy baked ziti would make a fun pasta-night duo.
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A simple glass of white wine or sparkling water with lemon works too. Something light to sip between bites makes this feel a little more special (and helps your fork pause for a second).
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use homemade Alfredo sauce instead of jarred?
Absolutely you can! If you’ve got a go-to homemade Alfredo that calls out your name, swap it in. Just make sure it yields around 3 cups total for this recipe. Oh, and if it’s thicker or more garlicky than jarred, adjust the cream cheese and seasoning slightly so it all balances out. Taste and tweak as needed.
Can I make this ahead of time?
Yup, this dish has excellent make-ahead vibes. You can assemble the entire thing up to a day in advance. Just cover tightly and refrigerate it. When you’re ready to bake, let it sit at room temp for about 30 minutes while the oven preheats. You might need to add an extra 10 minutes of baking since it’ll start off chilled.
Does this freeze well?
Sure does. If you’re prepping it ahead as a freezer meal, I recommend freezing before baking—just wrap well, label it, and stash it up to two months. Let it defrost in the fridge overnight before baking, then go ahead with the normal bake time. Already baked? You can freeze portions, though the texture might get softer after thawing and reheating.
How do I reheat leftovers without drying it out?
Great question! When microwaving a portion, add a little splash of milk or even water and stir it in before reheating. That’ll loosen up the sauce and bring back the creaminess. For oven reheating, cover the casserole with foil and warm it at 350°F for about 15–20 minutes. If it’s extra dry, drizzle a few tablespoons of cream or milk over the top before reheating.
Chicken Alfredo Casserole
Ingredients
Main Ingredients
- 12 oz (340 g) penne pasta (or rigatoni or ziti)
- 1 tbsp (15 ml) olive oil
- 1.5 lbs (680 g) chicken breasts cubed (or 3 cups cooked, cubed chicken)
- salt and black pepper to taste (for chicken)
- 3 cups (710 ml) Alfredo sauce jarred or homemade (~2 jars / 24 oz total)
- 4 oz (113 g) cream cheese softened
- 1 cup (240 ml) whole milk
- 3 cloves garlic minced
- 1 tsp Italian seasoning
- salt and black pepper to taste (for sauce)
- 2 cups (180 g) mozzarella cheese shredded, divided
- 1 cup (90 g) Parmesan cheese grated, divided
- fresh parsley chopped, for garnish (optional)
Equipment
- 9x13 inch Baking Dish
- Large pot
- Large skillet
- Mixing bowl
- Foil
Instructions
- Preheat oven to 350°F (175°C). Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
- Cook the penne pasta in a large pot of salted boiling water until just al dente. Drain and set aside.
- Pat chicken cubes dry and season with salt and pepper. Heat olive oil in a large skillet over medium heat. Add chicken and cook, stirring occasionally, until golden and just cooked through (about 6–8 minutes). Remove from heat and set aside.
- In a large mixing bowl, combine alfredo sauce, softened cream cheese, milk, minced garlic, Italian seasoning, salt, and pepper. Whisk or stir until mostly smooth.
- Add cooked penne and chicken to the sauce bowl. Mix until everything is evenly coated.
- Stir in 1 cup of shredded mozzarella and ½ cup Parmesan cheese.
- Pour the mixture evenly into the prepared baking dish. Sprinkle remaining 1 cup mozzarella and ½ cup Parmesan over the top.
- Cover dish with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, or until the cheese is bubbling and the top is golden brown.
- Remove from oven and let sit for 5–10 minutes before serving. Garnish with fresh parsley if desired.
