I wanted to make something warm, cheesy, and comforting for dinner, and that’s when I thought of Chicken Alfredo Casserole. It’s the perfect combination of creamy Alfredo sauce, tender chicken, and pasta, all baked together with melted cheese on top. This dish is great for feeding a crowd or making ahead for a busy weeknight meal.

I love how this recipe takes classic Chicken Alfredo and turns it into a baked casserole that’s easy to serve. The creamy sauce coats every bite, while the golden, bubbly cheese adds the perfect finishing touch.

It’s rich, flavorful, and so satisfying. Whether you’re making it for your family or bringing it to a potluck, it’s always a hit!

I kept this recipe simple, using store-bought Alfredo sauce to save time. However, you can make homemade Alfredo if you prefer. I use rotisserie chicken for convenience, but you can also cook and shred your own chicken. With just a few ingredients and easy steps, this casserole comes together quickly.

For serving this casserole with a fresh green salad or some roasted vegetables to balance the richness. Garlic bread is another favorite side, perfect for soaking up the creamy sauce. No matter how you serve it, this dish is pure comfort food!

What Is Chicken Alfredo Casserole?

Chicken Alfredo Casserole is a baked pasta dish made with tender chicken, pasta, and a creamy Alfredo sauce, all topped with cheese and baked until golden and bubbly. It’s a comforting meal that combines the flavors of Chicken Alfredo with the ease of a casserole.

This dish is ideal for busy weeknights or when you need to feed a large group with minimal effort. The baked aspect melts the flavors, creating a perfectly creamy, cheesy, and indulgent dish.

Ingredients

• 12 oz pasta (penne, rigatoni, or rotini)
• 2 cups cooked and shredded chicken (rotisserie or baked)
• 2 cups Alfredo sauce (store-bought or homemade)
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp salt (or to taste)
• ½ tsp black pepper
• 1 cup fresh spinach (optional)
• ½ cup breadcrumbs (optional, for topping)

Kitchen Equipment Needed

• Large pot for boiling pasta
• 9×13-inch baking dish
• Mixing bowls
• Whisk
• Knife and cutting board
• Large skillet (if cooking chicken separately)
• Measuring cups and spoons
• Cheese grater (for freshly grated Parmesan)

How to make Chicken Alfredo Casserole

Step 1

Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and set aside.

Step 2

In a skillet over medium heat, melt butter and sauté garlic for about 30 seconds until fragrant. Add Alfredo sauce, heavy cream, Italian seasoning, salt, and pepper. Stir well and let it simmer for 2-3 minutes.

Step 3

In a large mixing bowl, combine cooked pasta, shredded chicken, and spinach (if using). Pour the creamy Alfredo sauce over the mixture and stir to coat everything evenly.

Step 4

Preheat oven to 375°F (190°C). Transfer the mixture to a greased 9×13-inch baking dish. Top with mozzarella and Parmesan cheese. If desired, mix breadcrumbs with a little melted butter and sprinkle on top for a crispy finish.

Step 5

Bake uncovered for 25-30 minutes, or until the cheese is melted and golden brown.

Step 6

Let it rest for a few minutes before serving. Garnish with fresh parsley and serve warm!

Tips for the Best Chicken Alfredo Casserole

• If using store-bought, choose a brand with real cream and cheese for the best flavor. If making homemade, use fresh garlic, butter, and Parmesan for a rich taste.
• The pasta will continue to cook in the oven, so slightly undercook it to avoid mushy noodles.
• If using fresh chicken, add salt, pepper, and Italian seasoning for more flavor. Well-seasoned chicken enhances the overall taste of the dish.
• Spinach, mushrooms, or broccoli go great in this casserole. They add texture, nutrition, and extra flavor without overpowering the dish.
• Pre-shredded cheese has anti-caking agents that prevent smooth melting. Freshly grated cheese ensures a better, creamier melt.
• Sprinkle some breadcrumbs mixed with melted butter for extra texture. You can also mix in Parmesan for an extra layer of cheesy goodness.
• Saves time and adds extra flavor. Rotisserie chicken is often juicier and more flavorful than plain cooked chicken.
• Penne, rigatoni, or rotini work well to hold the sauce. Shells and fusilli also work well for catching all that creamy goodness.

What to Eat with Chicken Alfredo Casserole?

I like to serve this dish with a side of garlic bread. The crispy, buttery texture is perfect for scooping up the extra sauce. A crusty baguette or homemade garlic knots work just as well, making every bite even more indulgent.

A fresh salad with a light vinaigrette balances the richness of the creamy casserole. A simple Caesar salad, mixed greens with a lemon dressing, or even an arugula salad with Parmesan shavings can help cut through the richness.

Roasted vegetables like asparagus, zucchini, or bell peppers add a delicious and colorful contrast to the dish. You can also try steamed broccoli, sautéed spinach, or oven-roasted cherry tomatoes to brighten up the meal.

How to Store Leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven with a little added milk to keep it creamy. If reheating in the oven, cover it with foil to prevent drying out.

If freezing, let the casserole cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and bake at 350°F until heated through. For best results, add a bit of extra Alfredo sauce when reheating to restore moisture.

Frequently Asked Questions

Can I make this ahead of time? – Yes! Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.

Can I use homemade Alfredo sauce? – Absolutely! A mix of butter, heavy cream, Parmesan, and garlic makes a great homemade version and enhances the flavor.

What type of pasta is best? – Penne, rigatoni, or rotini work well because they hold the sauce nicely. Avoid delicate pasta like angel hair, which can become too soft when baked.

Can I add vegetables? – Yes! Spinach, broccoli, or mushrooms add great flavor and texture while making the dish a little healthier.

How do I prevent the sauce from drying out? – Cover with foil while baking and add a little extra sauce if needed. Mixing in a bit of pasta water before baking can also help keep it creamy.

Can I use leftover chicken? – Yes, any cooked chicken works, including rotisserie or grilled chicken. Just be sure to cut it into bite-sized pieces for even distribution.

What cheese works best for topping? – Mozzarella and Parmesan create the best melty, golden topping, but you can also add provolone or Monterey Jack for extra creaminess.

How do I reheat this casserole? – Reheat in the oven at 350°F, covered with foil, or in the microwave with a splash of milk to maintain the creamy texture.

Can I freeze this casserole? – Yes, wrap tightly and freeze for up to 2 months. Bake from frozen or thaw overnight before reheating.

Conclusion

This Chicken Alfredo Casserole is a rich, creamy, and satisfying dish that’s perfect for any occasion. Whether you’re making it for a cozy family dinner, a potluck, or meal prep, it’s sure to be a favorite.

Chicken Alfredo Casserole

Recipe by Food By AyakaCourse: MainCuisine: Italian, AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

600

kcal

Chicken Alfredo Casserole is a creamy, cheesy pasta dish baked with tender chicken and a rich Alfredo sauce. It’s easy to make and perfect for a comforting family meal!

Ingredients

• 12 oz pasta (penne, rigatoni, or rotini)

• 2 cups cooked and shredded chicken (rotisserie or baked)

• 2 cups Alfredo sauce (store-bought or homemade)

• 1 cup heavy cream

• 1 cup shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 2 tbsp butter

• 3 cloves garlic, minced

• 1 tsp Italian seasoning

• ½ tsp salt (or to taste)

• ½ tsp black pepper

• 1 cup fresh spinach (optional)

• ½ cup breadcrumbs (optional, for topping)

Directions

• Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and set aside.
• Prepare the Sauce: In a skillet over medium heat, melt butter and sauté garlic for about 30 seconds until fragrant. Add Alfredo sauce, heavy cream, Italian seasoning, salt, and pepper. Stir well and let it simmer for 2-3 minutes.
• Assemble the Casserole: In a large mixing bowl, combine cooked pasta, shredded chicken, and spinach (if using). Pour the creamy Alfredo sauce over the mixture and stir to coat everything evenly.
• Layer and Bake: Preheat oven to 375°F (190°C). Transfer the mixture to a greased 9×13-inch baking dish. Top with mozzarella and Parmesan cheese. If desired, mix breadcrumbs with a little melted butter and sprinkle on top for a crispy finish.
• Bake the Casserole: Bake uncovered for 25-30 minutes, or until the cheese is melted and golden brown.
• Serve and Enjoy: Let it rest for a few minutes before serving. Garnish with fresh parsley and serve warm!