Chicken Alfredo Casserole (Print Version)

Rich and creamy baked pasta with tender chicken, Alfredo sauce, and gooey mozzarella cheese. Perfect comfort food.

# 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 Make It:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
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 cheese, salt, pepper, and nutmeg. Stir until cheese melts and sauce becomes smooth.
05 - Add cooked chicken and drained pasta to the sauce. Mix thoroughly to coat all components evenly.
06 - Pour mixture into prepared baking dish. Distribute shredded mozzarella cheese evenly across the top.
07 - Bake for 25 to 30 minutes, until cheese is bubbling and golden brown on top.
08 - Let stand for 5 minutes before serving. Garnish with chopped parsley if desired.

# Additional Tips::

01 -
  • It turns everyday ingredients into something that feels special without any fuss.
  • The creamy sauce clings to every piece of pasta, and the melted mozzarella on top gets those crispy golden edges everyone fights over.
  • You can assemble it ahead and bake it when youre ready, which is a lifesaver on hectic nights.
  • Leftovers reheat beautifully and somehow taste even richer the next day.
02 -
  • Dont overcook the pasta during boiling because it will keep cooking in the oven, and mushy pasta ruins the texture of the whole dish.
  • Use freshly grated Parmesan instead of the pre-shredded kind, which has anti-caking agents that can make your sauce grainy instead of smooth.
  • Let the cream simmer gently and never boil it hard, or it can break and turn oily instead of creamy.
  • If your sauce looks too thick, add a splash of pasta water or milk to loosen it up before mixing in the chicken and pasta.
03 -
  • Shred your own mozzarella from a block instead of using pre-shredded, because it melts more smoothly and tastes so much better.
  • If you want a crispier top, switch the oven to broil for the last 2 minutes and watch it closely so it doesnt burn.
  • Make a double batch and freeze one unbaked casserole for a future night when you dont feel like cooking.
  • Toss the hot pasta with a little butter before adding it to the sauce to keep it from sticking together.
Go Back