Creamy Chicken Alfredo Casserole (Printable)

Rich and creamy baked pasta with tender chicken, Alfredo sauce, and gooey mozzarella. A comforting family favorite.

# What You Need:

→ Pasta

01 - 12 oz 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

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Cook pasta in salted boiling water until just 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 -
  • Everything bakes together in one dish, so there's less cleanup and more time to relax while it does its thing in the oven.
  • The creamy Alfredo sauce clings to every piece of pasta and chicken, giving you that restaurant richness at home.
  • It reheats beautifully the next day, sometimes tasting even better after the flavors have had time to settle in.
  • You can sneak in vegetables without anyone complaining because they melt right into the creamy sauce.
02 -
  • Don't skip the step of cooking the pasta until just al dente, because overcooked pasta turns into mush in the oven and ruins the texture.
  • Let the casserole rest for five minutes after baking, or the sauce will be too runny and slide off the pasta when you scoop it out.
  • If you use pre-shredded mozzarella, it might not melt as smoothly because of the anti-caking coating, so freshly shredded is worth the extra minute.
03 -
  • Use freshly grated Parmesan instead of the stuff in the green can, because it melts smoother and has a much sharper, nuttier flavor that makes the sauce taste homemade.
  • If the top isn't browning enough, switch your oven to broil for the last two minutes, but watch it closely so it doesn't burn.
  • Save a cup of the pasta cooking water before draining, and if your sauce seems too thick when mixing everything together, stir in a splash to loosen it up.
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