This Chicken Alfredo Casserole is one of those comforting, no fuss dinners I come back to again and again. Made with chicken, tender pasta, homemade Alfredo Sauce, and plenty of cheese. It's simple, filling, and always a hit at my house!
Is there anything more indulgent that a rich creamy alfredo sauce? It's one of those sauces that just makes any dish feel cozy and comforting. This Chicken Alfredo Casserole is one of my favorite casseroles to make for that very reason.
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Over the years, I've made more creamy, cheesy pastas that I can count! From my Chicken Alfredo Stuffed Shells to this Creamy Chicken and Broccoli Pasta, these are the kinds of meals that never go out of style. They showcase just how easy it is to cook from scratch.
How To Make Chicken Alfredo Casserole
This recipe comes together with just a few simple steps, and it's perfect for prepping ahead or making on a busy weeknight. Here's a closer look at how I pull it all together:
Start by cooking the pasta. I like to use penne or rotini. Cook the pasta just to al dente so it doesn't get mushy in the oven. Once it's done, drain it and give it a quick rinse with cool water to stop the cooking.
Cook the chicken. While the pasta is cooking, I sear the chicken in a skillet to add flavor and texture. Short on time? Just give the chicken a quick sear on both sides and pop it in the oven to finish cooking.
Make the alfredo sauce: This sauce uses a mix of chicken stock, milk, and heavy cream. This combination keeps it creamy without getting too thick after it bakes up. I start by sautéing a little garlic in a saucepan, then stir in flour to make a quick roux. Once that's smooth, I slowly pour in the liquids and let it come to a simmer. Finally, I whisk in the Parmesan cheese to create a velvety, homemade Alfredo sauce.
Assemble and bake: Add the pasta and chicken to a 9x13 baking dish, then pour the sauce over and give it a good stir. It wouldn't be a casserole without more cheese, right? I like to sprinkle mozzarella and little extra Parmesan on top before baking. The result is a creamy, cheesy Alfredo casserole that's so comforting and full of flavor. Enjoy!
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I hope this recipe becomes a staple in your kitchen like it has mine!
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📖 Recipe
Chicken Alfredo Casserole
Ingredients
Chicken
- 2 chicken breasts
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon pepper
- 1 teaspoon dried oregano
- 3 tablespoons olive oil
Pasta
- 3 cups penne pasta cooked to al dente
Alfredo Sauce
- 1 tablespoon olive oil
- 3 tablespoons butter
- 5 cloves garlic minced
- ¼ cup flour
- 1 ½ cups chicken stock
- 2 cups milk
- 1 cup heavy cream
- 1 ¼ cups shredded parmesan plus more for topping (optional)
- ¼ cup grated parmesan
- ¾ teaspoon salt
- pepper as needed
- 1 teaspoon fresh or dried parsley chopped
- 1 ½ cups 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.
- While the chicken is cooking start the sauce. In a medium saucepan over medium heat, add the olive oil and butter. Add the minced garlic to the pan and cook 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. Remove from the heat. Preheat the oven to 350°F.
- Add the cooked pasta and chicken to a 9x13 baking dish. Pour over the sauce and mix well to combine.
- Top with mozzarella cheese and a little parmesan cheese. Cover with foil and bake 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!
Storage Tip
The leftovers can be stored in the refrigerator for up to 7 days. The sauce may separate a little when refrigerated, just reheat slowly and mix in a splash of milk or cream to bring it back together.
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