Creamy Chicken Alfredo Casserole

My neighbor knocked on the door holding an empty casserole dish and asked what I'd baked the night before because the smell had drifted across the yard. That's when I knew this chicken Alfredo casserole was a keeper. It's the kind of dish that fills the house with warmth before anyone even takes a bite. I'd thrown it together on a Tuesday after work, doubting it would be anything special, but the golden bubbling cheese told a different story. Now it's the recipe I make when I want comfort without fuss.

I made this for my sister's birthday dinner last year, and she scraped her plate clean before asking if there were leftovers. She's usually the type to pick at her food and claim she's full after three bites. Watching her go back for seconds without hesitation told me more than any compliment could. My brother-in-law quietly asked for the recipe on his way out, which felt like winning something.

Ingredients

• Penne or ziti pasta (12 oz): These shapes have ridges and hollow centers that trap the sauce, making every bite creamy and satisfying instead of slippery.
• Cooked chicken breast (2 cups, diced or shredded): Rotisserie chicken works perfectly here and saves you from another pan, just pull the meat and toss it in.
• Unsalted butter (2 tbsp): This is the base for building flavor in the sauce, and using unsalted lets you control the seasoning without it getting too salty.
• Garlic (3 cloves, minced): Fresh garlic makes the kitchen smell incredible and adds a gentle sharpness that balances the richness of the cream.
• Heavy cream (2 cups): This creates the silky, luxurious texture that coats everything, though you can use half-and-half if you want it a bit lighter.
• Parmesan cheese (1 cup, freshly grated): Freshly grated melts smoother and tastes sharper than the pre-shredded stuff, which can be grainy and dull.
• Salt, pepper, and nutmeg: The nutmeg is optional but adds a subtle warmth that makes people wonder what the secret is.
• Mozzarella cheese (2 cups, shredded): This melts into a golden, bubbly top layer that gets slightly crispy at the edges, which is the best part.
• Fresh parsley (2 tbsp, chopped): A sprinkle of green at the end makes it look finished and adds a fresh note to cut through the richness.

Instructions

Prep your oven and dish:

Set your oven to 375°F and grease a 9x13-inch baking dish with a little butter or cooking spray. This keeps the cheesy edges from sticking and makes cleanup easier later.

Cook the pasta:

Boil the pasta in salted water until it's just al dente, because it will keep cooking in the oven and you don't want it mushy. Drain it well and set it aside while you make the sauce.

Start the Alfredo sauce:

Melt the butter in a large saucepan over medium heat, then add the minced garlic and let it sizzle for about a minute until it smells toasty and fragrant. Don't let it brown or it'll taste bitter.

Build the creamy base:

Pour in the heavy cream and bring it to a gentle simmer, then stir in the Parmesan, salt, pepper, and nutmeg if you're using it. Keep stirring until the cheese melts and the sauce turns smooth and glossy.

Combine everything:

Add the cooked chicken and drained pasta to the sauce, stirring gently to coat every piece evenly. The pasta should be swimming in creamy goodness.

Assemble the casserole:

Pour the whole mixture into your prepared baking dish, spreading it out evenly, then scatter the shredded mozzarella over the top in an even layer. Try to cover all the edges so everything gets that golden cheese crust.

Bake until bubbly:

Slide the dish into the oven and bake for 25 to 30 minutes, until the cheese on top is bubbling and turning golden brown in spots. Let it sit for five minutes before serving so the sauce can thicken up a bit and you don't burn your tongue.

Pin this

One evening, my son's friend stayed for dinner without planning to, and I watched him eat three servings while telling us about his soccer game. His mom texted me later asking what I'd fed him because he wouldn't stop talking about it. That's when I realized this dish has a way of turning a regular weeknight into something people remember.

Making It Your Own

I've stirred in steamed broccoli florets and chopped spinach when I'm feeling like I need more green on the plate, and they disappear into the creamy sauce without anyone noticing. Sautéed mushrooms add an earthy richness if you have them lying around. You can also swap the chicken for cooked shrimp or leave the protein out entirely if you want a simpler vegetarian version, though you might want to add a bit more cheese to keep it hearty.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container, and I've found they taste even better the next day after everything has had time to meld together. Reheat individual portions in the microwave with a splash of milk or cream to loosen the sauce, or warm the whole dish covered in a 350°F oven for about 20 minutes. It freezes well too, just let it cool completely before wrapping it tightly, and it'll last up to two months.

Serving Suggestions

This casserole is rich enough to stand on its own, but I usually serve it with a crisp green salad dressed in lemon vinaigrette to cut through the creaminess. Garlic bread on the side is never a bad idea, and a glass of Chardonnay pairs beautifully if you're in the mood. Sometimes I'll roast some asparagus or green beans while the casserole bakes, and that adds a nice contrast in texture and flavor.

• If you're feeding a crowd, double the recipe and use two baking dishes so everyone gets a corner piece with crispy cheese.
• Sprinkle some red pepper flakes on top before baking if you like a little heat to balance the richness.
• Leftover casserole makes an excellent lunch the next day, and it travels well if you need to bring it somewhere.

Pin this

This casserole has become my answer to busy weeks and last-minute guests, the kind of recipe that feels like a warm hug without asking much of you. I hope it finds a spot in your rotation too.

Recipe Questions

→ Can I make this casserole ahead of time?

Yes, you can assemble the casserole up to 24 hours in advance. Cover it with foil and refrigerate. When ready to bake, add 5-10 minutes to the cooking time since it will start cold. You can also freeze it for up to 3 months before baking.

→ What type of pasta works best?

Penne and ziti are ideal because their tubes and ridges capture the creamy sauce beautifully. You can also use rigatoni or fettuccine. Cook the pasta until just al dente since it continues cooking in the oven.

→ How do I keep the casserole from becoming too heavy?

Substitute half-and-half for heavy cream, use a combination of mozzarella and ricotta cheese, or add steamed vegetables like broccoli, spinach, or mushrooms. These additions lighten the dish while adding flavor and nutrition.

→ Can I use store-bought rotisserie chicken?

Absolutely. Rotisserie chicken saves preparation time and works wonderfully in this casserole. Use about 2 cups of shredded meat from a whole rotisserie chicken, which is roughly equivalent to the fresh chicken breast called for.

→ Why is the top not browning properly?

If the mozzarella isn't browning, increase the oven temperature to 400°F for the last 5-10 minutes of baking, or switch to the broiler for 2-3 minutes. Watch carefully to prevent burning. Ensure your cheese is fully thawed if frozen.

→ What should I serve alongside this casserole?

A crisp green salad with a light vinaigrette balances the richness perfectly. Garlic bread or a simple arugula salad also pairs well. A glass of Chardonnay or Pinot Grigio complements the creamy Alfredo sauce nicely.