Ready for a filling and creamy, delicious dinner recipe? Then you must try this Chicken Alfredo Casserole – ready in under an hour start to finish.
I’m all about the easy, simple, filling dinners, and this Chicken Alfredo Casserole checks all those boxes. Casseroles scream comfort food to me and my family and we love making them.
This recipe is one that is on our meal plan frequently, it’s easy to reheat and there’s always leftovers for later. I’m a sucker for some good leftovers, especially this.
The kids go crazy over this Chicken Alfredo Casserole, and I love that it’s so simple to make. Pasta is one of our favorite meals, so this recipe has always been perfect for our large family.
Super creamy, cheesy and just full of delicious flavor, it is the perfect dinner for any night of the week. Serve it up with some garlic bread or your favorite side and you will be stuffed.
If you are a fan of the traditional alfredo, I can assure you that this Chicken Alfredo Casserole will be a winner and a recipe that you keep coming back for.
Some of our other favorite pasta recipes we have on our site include: Tortellini alla Panna, Taco Spaghetti and Pulled Pork Mac and Cheese.
WHY THIS RECIPE WORKS:
- Dinner is on the table in under an hour!
- The sauce doesn’t break like regular alfredo dishes, so the leftovers keep well.
- The whole family LOVES this – no grumbling at the dinner table.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM)
Unsalted butter
All-purpose flour
Garlic powder
Black pepper
Kosher salt
Whole milk
Unsalted chicken stock
Heavy cream
Cream cheese
Grated parmesan cheese
Penne pasta
Shredded chicken
Shredded mozzarella cheese
Parsley for garnish, optional
HOW TO MAKE CHICKEN ALFREDO CASSEROLE, STEP BY STEP:
- Preheat the oven to 375°F. Spray a 9×13 baking dish with cooking spray, and set aside.
- In a dutch oven or large pot, make the sauce by melting the butter over medium heat. Once melted, whisk in the flour, garlic powder, pepper, and salt, and cook for 1 minute.
- Slowly stream in the milk while constantly whisking to avoid lumps. Repeat with the chicken stock and heavy cream, the mixture should be smooth.
- Add the cream cheese and stir it in until melted.
- Add the parmesan and stir to combine. Take off the heat.
- Add the cooked penne and shredded chicken to the pot, and stir until everything is coated in the sauce.
- Pour half the mixture into the prepared baking dish, and top with half of the mozzarella cheese.
- Add the remaining pasta on top, followed by the remaining mozzarella.
- Bake uncovered for 20 minutes until bubbly. Turn on the broiler and broil until golden brown. Serve immediately with parsley garnish if desired.
CAN I USE ANOTHER TYPE OF PASTA?
I used penne, but you can really use any kind of pasta. Farfalle, rigatoni, or even rotini would all be great options to try with this casserole recipe.
WHAT OTHER CHEESE CAN I USE?
Want more cheese in your life? Try adding one or a mix of any of these cheese types: provolone, Gruyere or fontina cheese.
Always grate your cheese options so it melts appropriately. We really encourage freshly shredded cheese in most of our recipes because it melts better.
WHAT OTHER SPICES CAN I ADD?
I’m all about simple recipes, so I didn’t spice this up too much, but if you want more flavor, try adding about 2 teaspoons of Italian seasoning.
If you want to add any different herb or spice you can, just add it during step 2 when you add the others.
HOW TO STORE:
Refrigerate any leftovers in an airtight container where they will keep for up to 5 days.
This can also be frozen. Let leftovers cool down before transferring to a freezer safe container where it will keep in the freezer for up to 3 months.
To defrost, remove from the freezer into the refrigerator overnight until thawed.
When reheating this casserole, the sauce doesn’t separate as other alfredo sauce does, but be sure to stir everything up again before serving. You can reheat it in the microwave or covered in the oven until it’s warmed all the way through.
TIPS AND TRICKS:
- You can replace penne with other pasta options, see my suggestions above.
- Reheating this is easier than reheating traditional alfredo options, see my tips above.
- It’s simple to add more herbs and spices, see my idea above.
- This is a hearty portion, serving 12 servings, you can double this in two casserole dishes if needed.
- Feel free to swap out the cheese options or add more cheese. I shared my other ideas above.
- When reheating this pasta, you’ll need to add a splash of liquid to help thin out the sauce a bit.
- Leftovers can be frozen, see my tips above.
Looking for that perfect hearty, filling and comforting casserole recipe? Then try your hand at this easy Chicken Alfredo Casserole, you won’t look back.
If you like this recipe you might also like:
If you’ve tried this CHICKEN ALFREDO CASSEROLE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Chicken Alfredo Casserole
Ingredients
For the sauce:
- ½ cup unsalted butter
- ¼ cup all-purpose flour
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon kosher salt
- 1 ½ cups whole milk
- ½ cup unsalted chicken stock
- ½ cup heavy cream
- 8 ounces cream cheese softened and diced
- ½ cup grated parmesan cheese
For assembly:
- 16 ounces penne pasta cooked and drained well
- 3 cups cooked shredded chicken
- 3 cups shredded mozzarella cheese
- Fresh chopped parsley for garnish optional
Instructions
- Preheat the oven to 375°F. Spray a 9x13 baking dish with cooking spray, and set aside.
- In a dutch oven or large pot, make the sauce by melting the butter over medium heat. Once melted, whisk in the flour, garlic powder, pepper, and salt, and cook for 1 minute.
- Slowly stream in the milk while constantly whisking to avoid lumps. Repeat with the chicken stock and heavy cream, the mixture should be smooth.
- Add the cream cheese and stir it in until melted.
- Add the parmesan and stir to combine. Take off the heat.
- Add the cooked penne and shredded chicken to the pot, and stir until everything is coated in the sauce.
- Pour half the mixture into the prepared baking dish, and top with half of the mozzarella cheese.
- Add the remaining pasta on top, followed by the remaining mozzarella.
- Bake uncovered for 20 minutes until bubbly. Turn on the broiler and broil until golden brown. Serve immediately with parsley garnish if desired.
Notes
- You can replace penne with other pasta options, see my suggestions above.
- Reheating this is easier than reheating traditional alfredo options, see my tips above.
- It's simple to add more herbs and spices, see my idea above.
- This is a hearty portion, serving 12 servings, you can double this in two casserole dishes if needed.
- Feel free to swap out the cheese options or add more cheese. I shared my other ideas above.
- When reheating this pasta, you'll need to add a splash of liquid to help thin out the sauce a bit.
- Leftovers can be frozen, see my tips above.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Gerry
I made the chicken alfredo. Great recipe. Everyone loved it! Love your approach to cooking.
Thank you