Creamy Baked Chicken Alfredo Casserole (Print version)

Rich and creamy baked pasta with tender chicken, Alfredo sauce, and melted mozzarella. Perfect comfort food for family dinners.

# 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 with butter or cooking spray.
02 - Cook pasta in salted boiling water until al dente. Drain thoroughly and set aside.
03 - Melt butter in a large saucepan over medium heat. 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 continuously until cheese melts and sauce becomes smooth.
05 - Add cooked chicken and drained pasta to the sauce. Mix thoroughly to ensure even coating of all components.
06 - Transfer mixture into the prepared baking dish. Distribute shredded mozzarella evenly across the top.
07 - Bake for 25 to 30 minutes until cheese is bubbling and golden brown.
08 - Remove from oven and let stand for 5 minutes. Garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • It tastes like restaurant Alfredo but comes together in your own kitchen with ingredients you probably already have.
  • The crispy, cheesy top layer gives way to creamy pasta underneath, and that contrast is absolutely addictive.
  • Leftovers reheat beautifully, so you can enjoy it twice without any guilt or extra effort.
  • It's the kind of dish that makes everyone at the table go quiet because they're too busy eating to talk.
02 -
  • If you overcook the pasta before baking, it turns into mush in the oven, so err on the side of too firm rather than too soft.
  • Let the casserole rest after baking or the sauce will run everywhere when you try to serve it, I learned this the messy way.
  • Freshly grated Parmesan melts so much better than the pre-shredded stuff, which has additives that make it clump.
03 -
  • Use rotisserie chicken to save time, and don't be afraid to use both white and dark meat for extra flavor.
  • Grate your own mozzarella from a block instead of buying pre-shredded, it melts smoother and tastes fresher.
  • If the top isn't as golden as you'd like, turn on the broiler for the last 2 minutes, but watch it closely so it doesn't burn.
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