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Chicken Alfredo Casserole

This chicken Alfredo casserole recipe is rich, creamy, and loaded with tender chicken, pasta, and a homemade Alfredo sauce. It's baked with plenty of mozzarella and Parmesan cheese until hot and bubbly, making it the perfect comfort food for family dinners or meal prep.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Course: dinner
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts, cooked and diced
  • 12 ounces penne or rotini pasta
  • 3 tablespoons butter
  • 4 garlic cloves minced
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1½ cups freshly grated Parmesan cheese
  • 1½ cups shredded mozzarella cheese divided
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. Cook the pasta according to the package directions until just al dente. Drain and set aside.
  3. Melt the butter in a large skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant.
  4. Stir in the flour and cook for 1 minute, stirring constantly.
  5. Gradually whisk in the milk and heavy cream until smooth. Simmer for 3 to 5 minutes, stirring often, until the sauce begins to thicken.
  6. Stir in the Parmesan cheese, 1 cup of the mozzarella cheese, Italian seasoning, salt, and black pepper until the cheese has melted and the sauce is smooth.
  7. Add the cooked chicken and pasta to the sauce and stir until evenly coated.
  8. Transfer the mixture to the prepared baking dish and top with the remaining mozzarella cheese.
  9. Bake for 20 to 25 minutes, or until the casserole is bubbling and the cheese is melted. Broil for 2 to 3 minutes for a golden, lightly browned topping if desired.
  10. Let the casserole rest for 5 minutes before garnishing with fresh parsley and serving.

Notes

  • Cook the pasta just until al dente since it will continue cooking while the casserole bakes. This helps prevent a soft or mushy texture.
  • Freshly grate the Parmesan cheese for the smoothest Alfredo sauce. Pre-shredded Parmesan doesn't melt as well and can make the sauce grainy.
  • Keep the sauce at a gentle simmer when adding the cheese. High heat can cause the cheese to clump or the sauce to separate.
  • Add cooked broccoli, spinach, mushrooms, or peas if you'd like to make the casserole more filling. Drain any cooked vegetables well before mixing them in.
  • Let the casserole rest for 5 to 10 minutes after baking so the sauce thickens slightly and the portions are easier to serve.