If you’re looking for a cozy dish, this chicken alfredo casserole is a winner! Creamy and comforting, it’s packed with tender chicken, pasta, and cheesy goodness that make it an instant family favorite.
This Chicken Alfredo Casserole addresses difficulties like bland flavors and dryness, providing a creamy, savory dish perfect for family dinners.
I’ve had my fair share of cooking hiccups, especially when it comes to ensuring the sauce doesn’t end up too thick or too thin. And on those hectic weeknights, this recipe quickly steps up as a reliable option when unexpected guests drop by, no fuss, just good food!
This casserole is not only tasty but also easy to prepare in about 20 minutes of prep and 50 minutes of cooking time. With a melt-in-your-mouth texture and aroma that fills the house, it’s bound to become your family’s go-to comfort food.
If you’re interested in more comforting meals, check out my ground beef hash brown casserole for another cozy option!
Table of contents
Why You Will Love This Recipe
- Comforting Creaminess The half-and-half creates a silky sauce that coats the pasta just right, making each forkful feel like a warm hug on a chilly night.
- Savory Depth The blend of garlic, Italian seasoning, and nutmeg helps create layers of flavor that bring this dish a satisfying richness that feels homemade.
- Make-Ahead Magic You can prepare this casserole in advance and store it in the fridge, so it’s ready to pop into the oven whenever you’re ready for a hearty meal.
- Kid-Friendly Appeal A cheesy, creamy dish like this is a hit on family dinner nights, making it a surefire way to please picky eaters and create happy memories around the table.
Cheesy Chicken Alfredo Pasta Casserole
- Prep Time: 20 minutes
- Cool Time: -
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Description
Creamy baked chicken Alfredo casserole with rotini or penne, Parmesan and Italian cheeses.
Ingredients
Scale
-
- 1 tablespoon (15 ml) olive oil
- 1 ½ pounds (680 g) boneless, skinless chicken breasts
- 2 teaspoons kosher salt, divided
- ½ teaspoon coarse ground black pepper
- 1 ½ teaspoons Italian seasoning
- 3 tablespoons (42 g) unsalted butter
- 1 cup (150 g) yellow onion, small diced
- 4 cloves garlic, minced
- 2 tablespoons (16 g) all-purpose flour
- 3 tablespoons (45 ml) dry sherry or dry white wine
- ½ cup (120 ml) chicken stock
- 3 cups (720 ml) half and half
- ¼ teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper
- 8 ounces (225 g) rotini pasta or penne, cooked
- ½ cup (50 g) grated Parmesan cheese
- 2 cups (200 g) shredded Italian blend cheese
- 3 tablespoons (12 g) minced Italian parsley
Instructions
- Step 1: Preheat Your Oven: Set your oven to 350°F (177°C). Position the oven rack in the middle to ensure even baking.
- Step 2: Sauté Chicken Properly: Heat 1 tablespoon olive oil in a hot skillet over medium-high heat. Season chicken breasts with 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 ½ teaspoons Italian seasoning. Cook chicken until golden brown on both sides, sealing in moisture. Remove from skillet and set aside.
- Step 3: Watch Your Onions and Garlic: Reduce heat to medium. In the same skillet, melt 3 tablespoons unsalted butter. Add 1 cup diced yellow onion and sauté until translucent, about 5 minutes. Add 4 cloves minced garlic and cook for 1 minute, stirring continuously to prevent burning.
- Step 4: Whisk Your Roux Vigorously: Sprinkle 2 tablespoons all-purpose flour evenly over the onion and garlic mixture. Whisk constantly for 1 minute to cook the flour without lumps. Gradually whisk in 3 tablespoons dry sherry (or dry white wine) followed by ½ cup chicken stock, ensuring a smooth, lump-free base.
- Step 5: Combine Dairy & Spice Wisely: Slowly whisk in 3 cups half and half. Add ¼ teaspoon ground nutmeg and 1/8 teaspoon cayenne pepper. Continue whisking until the sauce thickens and becomes creamy, about 3 to 5 minutes. If too thick, add chicken stock 2 tablespoons at a time to adjust consistency.
- Step 6: Fold Ingredients Gently: Cut cooked chicken into bite-sized pieces. In a large mixing bowl or back in the skillet, combine the cooked 8 ounces pasta, chicken pieces, sauce, ½ cup grated Parmesan, and 2 cups shredded Italian blend cheese. Gently fold together until all ingredients are evenly coated and creamy. If the mixture looks dry, stir in an additional ¼ cup chicken stock.
- Step 7: Spread into Baking Dish: Transfer the mixture into a greased oven-safe baking dish. Spread evenly for uniform cooking and texture.
- Step 8: Bake Until Golden: Bake at 350°F (177°C) for about 30 minutes, or until the casserole is bubbling and the top is lightly browned. Use an instant-read thermometer to ensure the internal temperature reaches 165°F (74°C) for safe consumption.
Notes
-
- Storage Tips: Room Temperature: Store in an airtight container at room temperature away from direct heat and sunlight for up to 2 days.
- Storage Tips: Refrigeration: Place in an airtight container and refrigerate at or below 40°F (4°C) for up to 4 days. Keep covered to prevent drying.
- Storage Tips: Freezing: Wrap tightly with plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Expert Tips: Pat chicken breasts dry with paper towels before seasoning and cooking to achieve better browning.
- Expert Tips: When sautéing onions, if they begin to burn, reduce heat and stir continuously for about 3 minutes to prevent bitterness.
- Expert Tips: If sauce thickens too much while cooking, add chicken stock gradually, 2 tablespoons at a time, until desired creamy consistency is reached.
- Expert Tips: Whisk half and half into the roux slowly over about 1 minute after adding to avoid lumps.
- Expert Tips: If casserole mixture appears dry before baking, mix in an extra ¼ cup chicken stock for moisture retention.
- Expert Tips: Use an instant-read thermometer to confirm that internal temperature reaches 165°F to ensure chicken is fully cooked.
- Reheating Instructions: Reheat leftovers covered in an oven-safe dish at 350°F (177°C) for 20-25 minutes until heated through. Alternatively, microwave individual portions covered, stirring midway for about 2-3 minutes depending on microwave wattage.
- Serving Suggestions: Serve with sides such as roasted asparagus or sautéed green beans.
- Serving Suggestions: Pair with a fresh garden salad or garlic knots for a complementary meal.
- Serving Suggestions: Top with additional shredded Italian blend cheese or a sprinkle of grated Parmesan cheese.
- Serving Suggestions: Add a drizzle of fresh pesto or a touch of crushed red pepper flakes for finishing flavor.
- Recipe Variations: Use medium shells or rotini pasta shapes to hold the sauce well; whole-wheat pasta can be substituted for texture preference.
- Recipe Variations: Substitute chicken with shrimp or tofu to change the protein while maintaining creamy texture.
- Recipe Variations: Store-bought Alfredo sauce brands like Bertolli or Classico may be used in place of homemade sauce to simplify preparation.
- Ingredient Notes: Chicken breast: Choose fresh, boneless, and skinless breasts that are firm with a slight pink hue, indicating freshness.
- Ingredient Notes: Pasta: Medium shells or rotini shapes hold sauce best; select whole-wheat or regular based on preference.
- Ingredient Notes: Parmesan cheese: Freshly grated Parmesan melts better and has richer flavor; avoid pre-grated versions due to anti-caking agents.
- Ingredient Notes: Cheddar cheese: Use sharp cheddar blocks shredded fresh for optimal melt and taste.
- Ingredient Notes: Garlic: Use fresh garlic cloves finely minced rather than pre-minced for robust flavor.
Nutrition
- Serving Size: 1 serving
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
Ingredient Notes
- Chicken breast: Look for fresh, boneless, and skinless chicken breast for tender meat. Make sure it’s firm and has a slight pink hue, indicating freshness.
- Pasta: Use medium shells or rotini; their shapes hold onto the sauce well. Opt for whole-wheat or regular based on your texture preference.
- Alfredo sauce: A creamy, store-bought Alfredo sauce simplifies the recipe. Brands like Bertolli or Classico deliver great flavor without being overly salty.
- Parmesan cheese: Use freshly grated for a better melt and richer taste. Avoid pre-grated versions, as they may contain anti-caking agents that affect texture.
- Cheddar cheese: Sharp cheddar adds a nice kick to the dish. Look for blocks you can shred yourself for the best texture and flavor.
- Spinach: Fresh baby spinach works well for added color and nutrition. Check for vibrant green leaves without any wilting or browning.
- Garlic: Use fresh garlic cloves for a robust flavor. Finely chop instead of using pre-minced, which can lose some of its punch when cooked.
- Chicken breast: Look for fresh, boneless, and skinless chicken breast for tender meat. Make sure it’s firm and has a slight pink hue, indicating freshness.
- Pasta: Use medium shells or rotini; their shapes hold onto the sauce well. Opt for whole-wheat or regular based on your texture preference.
- Alfredo sauce: A creamy, store-bought Alfredo sauce simplifies the recipe. Brands like Bertolli or Classico deliver great flavor without being overly salty.
- Parmesan cheese: Use freshly grated for a better melt and richer taste. Avoid pre-grated versions, as they may contain anti-caking agents that affect texture.
- Cheddar cheese: Sharp cheddar adds a nice kick to the dish. Look for blocks you can shred yourself for the best texture and flavor.
- Spinach: Fresh baby spinach works well for added color and nutrition. Check for vibrant green leaves without any wilting or browning.
- Garlic: Use fresh garlic cloves for a robust flavor. Finely chop instead of using pre-minced, which can lose some of its punch when cooked.
Recipe Tips
- If chicken breasts aren’t browning, pat them dry with paper towels and season immediately with 1 teaspoon kosher salt before cooking.
- When sautéing onions, keep an eye on them; if they start to burn, lower the heat and stir continuously for about 3 minutes.
- If the sauce thickens too much while cooking, incorporate chicken stock gradually, adding 2 tablespoons at a time until the desired consistency is reached.
- For a creamy consistency, whisk half and half into the roux slowly, ensuring there are no lumps, about 1 minute after adding.
- If the casserole appears dry before baking, mix in an extra ¼ cup of chicken stock to keep it moist during the cooking process.
Serving Suggestions
Serve chicken alfredo casserole with a side of roasted asparagus or sautéed green beans. A garden salad or garlic knots complements the dish well.
Use to make chicken alfredo stuffed peppers or add to a baked pasta pie. Add to a warm salad or mix into a chicken pot pie for variation.
Top with extra shredded Italian blend cheese or a sprinkle of grated Parmesan. A drizzle of fresh pesto or a touch of crushed red pepper adds a nice finish.
Recipe variations
- You can use shredded rotisserie chicken instead of sautéed chicken breasts for a quicker chicken Alfredo casserole option without sacrificing protein content.
- Add 1 ½ teaspoons Italian seasoning and ½ teaspoon coarse ground black pepper to the Alfredo sauce to provide its signature herbaceous and mildly spicy flavor.
- Either rotini or penne pasta works in this casserole to capture the creamy sauce; cook 8 ounces to al dente before mixing into the sauce.
- If preparing for a larger group, double all ingredients, including 3 cups half and half and 2 cups shredded Italian blend cheese, baking in a larger dish.
Save This Recipe!
How to Store?
To keep your Cheesy Chicken Alfredo Pasta Casserole fresh and delicious, follow these storage tips:
Room Temperature: Use an airtight container to store the casserole at room temperature up to 2 days away from direct heat and sunlight.
Refrigeration: Transfer to an airtight container and refrigerate at or below 40°F for up to 4 days. Cover to prevent drying.
Freezing: Wrap securely with plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Other Recipes You’ll Love
If you enjoyed this chicken alfredo casserole or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
