A nice twist to the classic chicken alfredo dish. This Chicken Alfredo Casserole is full of savory chicken, noodles and the best creamy alfredo sauce made completely from scratch. Topped with mozzarella and parmesan cheese. The whole family will love this casserole dish.
My family loves alfredo sauce, we even love putting it on pizza. This pepperoni alfredo pizza has been a staple on pizza night for many years now. There is something so comforting about a good creamy, alfredo sauce. Not the store-bought kind, but good homemade alfredo sauce made with heavy cream.
For this alfredo casserole I have added chicken stock and milk to help keep the sauce creamy. The chicken stock also adds great flavor to the sauce. Traditional alfredo sauce is made with just heavy cream and will get pretty thick after cooling off. The sauce in this recipe is just as delicious as alfredo made with just heavy cream. Be sure to serve with garlic bread, bread sticks or a dinner roll to dip in the sauce. It is delicious!
INGREDIENTs Needed
- Pasta - Any type of pasta will work for this casserole. I like using penne, rigatoni and bowtie when I make this casserole dish.
- Chicken breasts - I use boneless, skinless chicken breasts for this recipe.
- Fats - butter and olive oil, or any cooking oil.
- Flour - All-purpose for making a roux.
- Fresh Garlic
- Chicken stock - A good quality chicken stock will have the most flavor.
- Milk
- Heavy Cream
- Parmesan cheese - shredded and grated
- Mozzarella Cheese - shredded
- Herbs & Spices - salt, pepper, parsley (fresh or dried), garlic powder and dried oregano.
Customize it
Aside from using different types of pastas, you can easily customize this chicken alfredo casserole by adding various ingredients. I often add in vegetables like blanched broccoli or sautéed mushrooms for additional flavor and texture. Red pepper flakes and bacon are also great ingredients to add to this dish. You can even add shredded cheddar cheese to the top along with the mozzarella. Provolone is another great cheese to add to the top of this casserole.
How to make Chicken alfredo casserole
Cook the chicken: Season the chicken with the salt, pepper, garlic powder and dried oregano. Heat a large skillet over medium heat and add in the olive oil. Pan sear the chicken until the internal temperature reaches 165° F. Remove from the pan and set aside. Cut (or shred) the chicken into bite sized pieces.
To cook the chicken in the oven: Place the chicken on a parchment lined baking sheet and cook in a 375°F oven for 25 minutes or until the internal temperature reaches 165° F.
Cook the pasta: Cook the pasta al dente. When done reserve 1 cup of the cooking water. Set aside until needed.
Make the alfredo sauce: Using the same pan the chicken was cooked in, over medium heat, add the olive oil and butter. Add the minced garlic to the pan and cook, stirring to scrape up the brown bits on the bottom of them pan, for thirty seconds. Add in the flour and make the roux. Next, slowly pour in the chicken stock, whisking to prevent the roux from clumping up. Once the chicken stock has been fully incorporated add in the milk and heavy cream.
Bring to a simmer, stirring regularly to prevent sticking, then add all of the parmesan cheese, parsley, salt and pepper. Stirring until the liquid reaches sauce consistency. Add the reserved pasta water if needed to thin the sauce out. Remove from the heat and add in the cooked pasta and chicken. Stir until well combined.
Assemble the casserole: Pour the pasta mixture into a 9x13 baking dish, cover with shredded mozzarella and parmesan cheese. Cover with foil.
Bake: Bake the casserole in a 350°F oven for 20 minutes, remove the foil and bake for an additional 5 minutes or until the cheese is melted and bubbly. Garnish with parsley is desired. Enjoy!
Storing Chicken alfredo casserole
The leftovers can be stored in the refrigerator for up to 7 days. The sauce does separate a little when refrigerated. To reheat, cover and cook on low. Adding a little milk or cream while reheating will help the sauce come back together.
Here are a few products I like to use in my kitchen.
📖 Recipe
Chicken Alfredo Casserole
Ingredients
Chicken
- 3 chicken breasts
- 1 Teaspoon salt
- 1 Teaspoon garlic powder
- ½ Teaspoon pepper
- 1 Teaspoon dried oregano
- 3 tablespoon olive oil
Pasta
- 3 ½ cup penne pasta, cooked reserve 1 cup of pasta water
Alfredo Sauce
- 1 Tablespoon olive oil
- 3 tablespoon butter
- 5 Cloves garlic minced
- 4 tablespoon flour
- 1 ½ cup chicken stock
- 2 cup milk
- 1 Cup heavy cream
- 1 ¼ Cup shredded parmesan
- ¼ Cup grated parmesan
- ¾ Teaspoon salt
- To Taste pepper
- 1 Teaspoon fresh or dried parsley chopped
- 1 ½ cup mozzarella shredded
Instructions
- Season the chicken with the salt, pepper, garlic powder and dried oregano. Heat a large skillet over medium heat and add in the olive oil. Pan sear the chicken until the internal temperature reaches 165° F. Remove from the pan and set aside. Cut (or shred) the chicken into bite sized pieces.
- Using the same pan the chicken was cooked in, over medium heat, add the olive oil and butter. Add the minced garlic to the pan and cook, stirring to scrape up the brown bits on the bottom of them pan, for thirty seconds. Add in the flour and make the roux.
- Next, slowly pour in the chicken stock, whisking to prevent the roux from clumping up. Once the chicken stock has been fully incorporated add in the milk and heavy cream.
- Bring to a simmer, stirring regularly to prevent sticking, then add all of the parmesan cheese, parsley, salt and pepper. Stirring until the liquid reaches sauce consistency. Add the reserved pasta water if needed to thin the sauce out. Remove from the heat and add in the cooked pasta and chicken. Stir until well combined.
- Pour the pasta mixture into a 9x13 baking dish, cover with shredded mozzarella and parmesan cheese. Cover with foil.
- Bake the casserole in a 350°F oven for 20 minutes, remove the foil and bake for an additional 5 minutes or until the cheese is melted and bubbly. Garnish with parsley is desired. Enjoy!
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