Chicken Alfredo Casserole
Creamy, cheesy, and satisfying, Chicken Alfredo Casserole is a baked pasta dish featuring tender chicken, a rich Alfredo sauce, and gooey melted cheese. Perfect for family dinners, it’s a delicious twist on the classic Italian Alfredo, made even more comforting in casserole form.
Ingredients
- 3 cups cooked chicken breast, shredded or cubed
- 12 oz penne or fettuccine pasta, cooked al dente
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup freshly grated Parmesan cheese
- 1 ½ cups shredded mozzarella cheese
- 4 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- Cook the pasta until al dente, drain, and set aside.
- In a skillet, melt butter and sauté garlic until fragrant. Add cream and milk, stirring constantly.
- Slowly whisk in Parmesan cheese until smooth and thickened. Add salt, pepper, and Italian seasoning.
- In a large bowl, combine pasta, chicken, and half the mozzarella. Pour in the Alfredo sauce and toss well.
- Transfer mixture to the baking dish, sprinkle remaining mozzarella on top, and bake for 25–30 minutes until bubbly and golden.
- Garnish with parsley and serve warm.
Notes
- Use rotisserie chicken for faster preparation.
- Substitute half-and-half for a lighter sauce.
- Add broccoli, mushrooms, or spinach for extra flavour and nutrients.
- Freshly grated cheese melts smoother than pre-shredded varieties.
- Allow the casserole to rest before serving to set the sauce.