Creamy Baked Chicken Alfredo Casserole (Printer-friendly)

A rich and creamy baked pasta dish featuring tender chicken, silky Alfredo sauce, and gooey mozzarella cheese.

# What You’ll 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 the oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Cook the pasta in salted boiling water until just al dente, approximately 9-11 minutes. Drain and set aside.
03 - In a large saucepan over medium heat, melt the butter. Add minced garlic and sauté for 1 minute until fragrant.
04 - Pour in the heavy cream and bring to a gentle simmer. Add Parmesan cheese, salt, pepper, and nutmeg. Stir continuously until the cheese melts and the sauce reaches a smooth consistency.
05 - Add the cooked chicken and drained pasta to the sauce. Mix thoroughly to ensure even coating of all pasta and chicken pieces.
06 - Pour the mixture into the prepared baking dish. Distribute shredded mozzarella evenly across the top.
07 - Bake for 25-30 minutes until the mozzarella is bubbling and the top is golden brown.
08 - Allow the casserole to stand for 5 minutes before serving. Garnish with fresh chopped parsley if desired.

# Expert Tips:

01 -
  • It transforms leftover chicken into something everyone fights over at the dinner table.
  • The creamy sauce clings to every piece of pasta without feeling heavy or complicated.
  • You can assemble it ahead and bake it later when life gets chaotic.
  • It tastes like restaurant comfort food but costs a fraction and dirties fewer dishes.
02 -
  • If you overcook the pasta before baking, it will turn soft and mushy in the oven, so undercook it by a minute or two.
  • Use freshly grated Parmesan instead of the pre-shredded kind, which contains anti-caking agents that make the sauce grainy instead of smooth.
  • Let the sauce simmer gently and don't rush it to a boil or the cream can break and look curdled.
03 -
  • If your sauce looks too thick, thin it with a splash of pasta water before mixing in the chicken and pasta.
  • For extra flavor, toss a handful of Italian seasoning or fresh thyme into the sauce while it simmers.
  • Use a mix of mozzarella and provolone on top for a deeper, slightly smokier cheese layer.
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