Chicken Alfredo Casserole (Printable Version)

Rich baked pasta with tender chicken, silky Alfredo sauce, and gooey mozzarella cheese. Comfort food perfection.

# What You'll Need:

→ Pasta

01 - 12 ounces penne or ziti pasta

→ Chicken

02 - 2 cups cooked chicken breast, diced or shredded

→ Sauce

03 - 2 tablespoons unsalted butter
04 - 3 cloves garlic, minced
05 - 2 cups heavy cream
06 - 1 cup freshly grated Parmesan cheese
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 teaspoon ground nutmeg

→ Cheese Topping

10 - 2 cups shredded mozzarella cheese

→ Garnish

11 - 2 tablespoons fresh parsley, chopped

# How-To Steps:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish and set aside.
02 - Cook pasta in salted boiling water until al dente. Drain and set aside.
03 - In a large saucepan over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant.
04 - Pour in heavy cream and bring to a gentle simmer. Add Parmesan, salt, pepper, and nutmeg. Stir until cheese melts and sauce is smooth.
05 - Add cooked chicken and drained pasta to the sauce. Mix well to coat evenly.
06 - Pour mixture into prepared baking dish. Top evenly with shredded mozzarella.
07 - Bake for 25-30 minutes until cheese is bubbling and golden brown.
08 - Let stand for 5 minutes before serving. Garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • It tastes like the best kind of indulgence but comes together faster than ordering takeout.
  • The edges get crispy and golden while the center stays impossibly creamy.
  • Leftovers reheat beautifully, sometimes even better the next day when the flavors settle in.
  • You can prep it ahead and just slide it into the oven when everyone gets home.
02 -
  • Don't skip the step of cooking pasta al dente. I once cooked it fully and it turned to mush in the oven, soaking up all the sauce.
  • Grate your own Parmesan. The first time I used the shelf-stable kind, the sauce never got smooth and had a weird gritty feel.
  • Let the casserole rest before serving or the sauce will run all over the plates like soup.
03 -
  • Reserve a cup of pasta water before draining. If your sauce looks too thick when you mix everything, a splash of that starchy water loosens it perfectly.
  • Use a mix of white and dark meat chicken for more flavor. The dark meat stays tender and adds richness.
  • Cover the dish with foil for the first 15 minutes of baking if the top is browning too fast, then uncover to finish.
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