Chicken Alfredo Casserole (Printable version)

Tender chicken and penne in creamy Alfredo sauce, topped with golden mozzarella. Ready in under an hour.

# Ingredients list:

→ 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

# Steps:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish and set aside.
02 - Cook pasta in salted boiling water until al dente. Drain and reserve.
03 - Melt butter in a large saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
04 - Pour heavy cream into the saucepan and bring to a gentle simmer. Add Parmesan cheese, salt, pepper, and nutmeg. Stir continuously until cheese melts and sauce becomes smooth.
05 - Add cooked chicken and drained pasta to the Alfredo sauce. Mix thoroughly until all ingredients are evenly coated.
06 - Transfer the pasta mixture to the prepared baking dish. Distribute shredded mozzarella evenly across the top.
07 - Bake for 25 to 30 minutes until mozzarella is bubbling and golden brown on top.
08 - Remove from oven and let stand for 5 minutes. Garnish with fresh parsley and serve hot.

# Expert Tips:

01 -
  • Everything bakes together in one dish, so cleanup is nearly effortless and you can relax while it bubbles in the oven.
  • The creamy Alfredo sauce clings to every piece of pasta and chicken, creating comfort in every forkful without any fuss.
  • It reheats beautifully the next day, sometimes tasting even better after the flavors meld overnight in the fridge.
02 -
  • Don't overcook the pasta before baking or it'll turn to mush in the oven, stop it a minute early and it'll finish perfectly.
  • Use freshly grated Parmesan instead of the pre-shredded stuff, which has anti-caking agents that make the sauce grainy instead of silky.
  • Let the casserole rest after baking or the sauce will be too runny and slide right off your fork when you try to serve it.
03 -
  • Reserve a cup of pasta water before draining, if your sauce seems too thick you can stir in a few tablespoons to loosen it perfectly.
  • Broil the casserole for the last two minutes if you want an extra-crispy, deeply golden cheese crust that crackles when you scoop it.
  • Season each layer as you go, taste the sauce before mixing, and you'll end up with a dish that's perfectly balanced instead of bland or too salty.
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