If you’re craving a creamy, comforting meal that tastes like a warm hug, then you simply must try the Best Chicken Alfredo Casserole Recipe. This dish brings together tender chicken, perfectly cooked penne pasta, and a rich Alfredo sauce that’s been amped up with cream cheese and a blend of Italian spices. Imagine layers of gooey mozzarella and Parmesan melted to golden perfection, all baked in a casserole dish and topped with fresh parsley for a pop of color and flavor. Whether it’s a weeknight dinner or a special occasion, this casserole hits all the right notes—comforting, flavorful, and downright irresistible.
Ingredients You’ll Need
The magic of the Best Chicken Alfredo Casserole Recipe lies in its simple yet essential ingredients. Each one plays a vital role in building the casserole’s luscious texture, savory taste, and inviting aroma that fills your kitchen.
- 16 oz penne pasta: The perfect shape to hold onto all that creamy sauce and cheese with every bite.
- 3 tbsp olive oil (I use Bertolli extra virgin olive oil): Adds a subtle richness and helps prevent the pasta from sticking.
- 3 cups chicken breast (cooked and shredded): Lean, tender protein that soaks up the Alfredo goodness.
- 1 tsp salt: Enhances and balances the natural flavors throughout the dish.
- 1/2 tsp pepper: Adds just the right amount of mild heat to the mix.
- 30 oz Alfredo sauce: The creamy base that defines the dish’s signature flavor.
- 8 oz cream cheese (softened at room temperature): Gives an extra velvety texture and a subtle tang that elevates the sauce.
- 1.25 cups milk: Helps thin out the sauce for perfect coating without losing creaminess.
- 4 garlic cloves (minced): Infuses the casserole with savory depth and aromatic warmth.
- 1.5 tsp Italian seasoning: Brings that classic herby, aromatic flavor to the dish.
- 3/4 tsp salt: Balances the seasoning perfectly alongside the cheese and chicken.
- 1/2 tsp pepper: Just a hint more spice to round out the flavors.
- 1.5 cups mozzarella cheese (shredded): Melts beautifully to stringy, bubbly perfection on top and inside.
- 3/4 cup Parmesan cheese (grated): Adds a sharp, salty kick and helps create that golden crust.
- Fresh parsley (chopped, for garnish): Brightens the dish and adds a fresh, herbal note.
How to Make Best Chicken Alfredo Casserole Recipe
Step 1: Cook the Pasta
Start by boiling your penne pasta according to the package instructions until it’s just al dente—firm but tender. This is crucial because the pasta will keep cooking slightly in the oven, so you don’t want it mushy. Once cooked, drain the pasta and toss with olive oil to keep it from sticking while you prepare the sauce and chicken.
Step 2: Prepare the Chicken
If you haven’t cooked your chicken breasts ahead of time, now’s the moment. You want tender, juicy chicken which you’ll shred into bite-sized pieces. This shredded chicken is the hearty base that will soak up all the creamy Alfredo flavors.
Step 3: Make the Creamy Alfredo Sauce
In a large skillet or saucepan, melt the softened cream cheese over medium heat. Add the Alfredo sauce and milk, stirring gently to create a smooth and luscious sauce. Next, toss in minced garlic, Italian seasoning, salt, and pepper. Stir until everything is combined and warm, letting the garlic infuse its aroma into the sauce.
Step 4: Combine Pasta, Chicken, and Sauce
In a large mixing bowl, combine the cooked penne pasta, shredded chicken, and Alfredo sauce mixture. Stir until everything is thoroughly coated in the creamy sauce. This step is where the flavors marry beautifully, ensuring every forkful delivers a perfect bite.
Step 5: Assemble the Casserole
Transfer half of the pasta mixture into a greased casserole dish. Sprinkle half of the mozzarella and Parmesan cheeses on top. Add the remaining pasta and sauce mixture on top, then finish with the rest of the cheeses for that irresistibly cheesy crust.
Step 6: Bake Until Golden and Bubbling
Pop the casserole into a preheated oven at 350°F (175°C) and bake for about 30-35 minutes. You’ll know it’s done when the cheese is golden brown, bubbly, and the edges are slightly crispy. Let it rest for a few minutes before serving so it can set up perfectly.
How to Serve Best Chicken Alfredo Casserole Recipe
Garnishes
Finishing with fresh parsley adds a bright pop of color and a fragrant contrast to the rich casserole. Sprinkle it generously just before serving for that professional touch that makes the dish look as good as it tastes.
Side Dishes
This decadent casserole pairs wonderfully with light and fresh sides—think a crisp green salad with a tangy vinaigrette, garlic roasted broccoli, or even simple steamed green beans. These sides balance the dish’s richness perfectly and add vibrant textures.
Creative Ways to Present
For an elegant dinner, serve the casserole in individual ramekins topped with a sprinkle of freshly grated Parmesan and a small sprig of parsley. Alternatively, layer the casserole in clear glass dishes for a lovely view of the creamy layers and melted cheese—talk about curb appeal!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers—which is honestly rare—store them in an airtight container in the fridge for up to three days. The flavors actually deepen nicely after a day, making leftovers a delightful second meal.
Freezing
This casserole freezes beautifully before baking. Assemble the dish in a freezer-safe container, cover tightly with foil, and freeze for up to three months. When you’re ready to indulge, thaw it overnight in the fridge and bake as directed, adding a few extra minutes to ensure it’s heated all the way through.
Reheating
To reheat, place individual portions on an oven-safe dish and warm in a 350°F oven until bubbly. You can also microwave leftovers covered loosely with a paper towel—just be careful to heat evenly and stir halfway through for the best texture.
FAQs
Can I use a different type of pasta?
Absolutely! While penne works great because of its shape and texture, you can substitute with rigatoni, rotini, or even bowtie pasta. Just ensure it’s cooked al dente so it doesn’t get mushy after baking.
Is it possible to make this casserole vegetarian?
Yes! Simply omit the chicken and add sautéed vegetables like mushrooms, broccoli, or spinach to keep it hearty and delicious without the meat.
Can I prepare the casserole entirely ahead of time?
Definitely. You can mix the entire casserole and store it in the fridge overnight before baking. Just add an extra 5-10 minutes to the bake time if it’s cold straight from the fridge.
What’s the best way to shred cooked chicken quickly?
Use two forks to pull apart the cooked chicken breasts, or for a hands-free method, toss the cooked chicken into a stand mixer with the paddle attachment and mix on low for about 30 seconds.
Can I use store-bought Alfredo sauce?
Yes, store-bought Alfredo sauce works perfectly in this recipe. Choosing a good-quality brand will help keep the flavor rich and authentic without extra fuss.
Final Thoughts
This Best Chicken Alfredo Casserole Recipe is a dream come true for anyone who loves rich, creamy comfort food without complicated prep. It’s hearty, cheesy, and packed with flavor in every forkful. I encourage you to try this at home—it’s the kind of dish that quickly becomes a family favorite, perfect for cozy dinners or impressing guests with minimal effort. Once you dive into this casserole, you’ll wonder how you ever lived without it!
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Best Chicken Alfredo Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American-Italian
Description
This Best Chicken Alfredo Casserole is a creamy, cheesy, and comforting baked pasta dish featuring tender shredded chicken, rich Alfredo sauce, and a blend of mozzarella and Parmesan cheeses. Perfect for a family dinner, it combines penne pasta with a savory garlic-Italian seasoning infused cream sauce, baked to golden, bubbly perfection and garnished with fresh parsley.
Ingredients
Pasta & Protein
- 16 oz penne pasta
- 3 cups cooked and shredded chicken breast
Vegetables & Aromatics
- 4 garlic cloves, minced
- Fresh parsley, chopped, for garnish
Oils & Dairy
- 3 tbsp olive oil (Bertolli extra virgin recommended)
- 30 oz Alfredo sauce
- 8 oz cream cheese, softened at room temperature
- 1.25 cups milk
- 3.25 cups mozzarella cheese, shredded (divided as 1.5 cups and 1.25 cups)
- 1.5 cups Parmesan cheese, grated (divided as 3/4 cup and 3/4 cup)
Seasonings
- 1 tsp salt
- 1/2 tsp pepper
- 1.5 tsp Italian seasoning
- 3/4 tsp salt
- 1/2 tsp pepper
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente, usually about 10-12 minutes. Drain and set aside.
- Prepare the Sauce Mixture: In a large mixing bowl, combine the Alfredo sauce, softened cream cheese, milk, minced garlic, Italian seasoning, salt, and pepper. Whisk until smooth and fully incorporated.
- Combine Chicken and Pasta: Add the shredded cooked chicken and cooked penne pasta to the sauce mixture. Stir well so that the pasta and chicken are evenly coated with the creamy Alfredo sauce.
- Add Cheeses: Fold in 1.5 cups of shredded mozzarella cheese and 3/4 cup grated Parmesan cheese into the pasta and chicken mixture, saving the remaining cheese for the topping.
- Assemble the Casserole: Preheat oven to 350°F (175°C). Lightly grease a baking dish and pour the pasta mixture into it, spreading it evenly.
- Top with Cheese: Sprinkle the remaining 1.25 cups mozzarella and 3/4 cup Parmesan cheeses evenly over the casserole.
- Bake: Place the casserole in the preheated oven and bake for about 30-35 minutes, or until the cheese is melted and golden brown, and the casserole is bubbly around the edges.
- Garnish and Serve: Remove from oven, let rest for 5 minutes. Garnish with chopped fresh parsley before serving to add color and a fresh note.
Notes
- Use cooked and shredded chicken breast; rotisserie chicken works well for convenience.
- For extra creaminess, add a splash more milk if the sauce seems too thick before baking.
- Feel free to substitute penne pasta with rigatoni or fusilli for variety.
- If you prefer a lower fat version, use part-skim mozzarella and reduced-fat cream cheese.
- This casserole can be prepared ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.
