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

Scale

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

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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.