Chicken Alfredo Casserole
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.
6
servings
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.
Notes
This dish is very flexible! You can add vegetables (such as steamed broccoli or peas), swap in other proteins like rotisserie chicken or turkey, and experiment with other cheeses for extra flavor. For best leftovers, store in an airtight container and add a splash of milk when reheating. Can be frozen before baking for up to 2 months.
Nutrition
Calories: 610kcal | Carbohydrates: 47g | Protein: 42g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 122mg | Sodium: 1240mg | Potassium: 655mg | Fiber: 2g | Sugar: 5g | Vitamin A: 790IU | Vitamin C: 2mg | Calcium: 540mg | Iron: 2.2mg