Our Chicken Alfredo Casserole is a comfort food classic! It’s a creamy and cheesy dish made with tender chicken, penne pasta, and our homemade Alfredo sauce.
You may also love my French onion chicken casserole and chicken and noodles.
Best Chicken Alfredo Bake
Baked pasta is a dish that brings together all your favorite flavors in one hearty meal. Our chicken alfredo casserole is a hearty baked dinner that combines leftover rotisserie chicken with perfectly cooked penne pasta.
Then we add homemade alfredo sauce made with cream, garlic, and parmesan cheese to make it creamy and rich. And don’t forget the melted mozzarella on top. Your family will come back for seconds every time!
If you love a good pasta dish, our chicken alfredo casserole is sure to be a hit. Don’t forget to try some of our other recipes like this garlic asparagus pasta, ravioli lasagna, Tuscan chicken pasta or broccoli cheese pasta bake.
How to Make Chicken Alfredo Casserole:
- Preheat the oven to 375°F, and spray a 9×13-inch baking dish with cooking spray. Set aside.
- Melt the butter in a skillet over low-medium heat. Add the garlic and cook for 30 seconds.
- Whisk in the flour and cook for 2-3 minutes to remove the raw flour taste. Continue to whisk, and slowly pour in splashes of heavy cream and milk until the mixture is smooth and lump-free.
- Increase the heat to medium until the mixture steams and thickens slightly. Do not let it boil!
- Add in the salt, pepper, and a pinch of nutmeg if using.
- Add the parmesan cheese a little at a time, whisking until melted before adding more.
- Place the chicken and pasta in a large bowl. Pour in the cheese sauce and gently stir to coat.
- Transfer the mixture to the prepared baking dish, and top with mozzarella cheese.
- Bake, uncovered, for 10-15 minutes until the cheese begins to brown and melt.
- Top with freshly chopped parsley and serve warm.
How to Store Leftovers
Refrigerator: Store leftover pasta bake in an airtight container in the fridge for 3-4 days.
Freezer: We don’t recommend freezing this dish. Since we’ve used a homemade sauce made with cream, the texture can become grainy and unappealing once it’s thawed and reheated.
Reheating: Reheat leftovers on the stove top over low heat or in the microwave on half power until warmed through.
Chicken Alfredo Casserole Tips
Tips
- Watch the alfredo sauce carefully! Keep the sauce warm without boiling. Boiling or rapid simmering can cause separation, resulting in an unpleasant taste and texture.
- The type of cheese matters! Use freshly grated parmesan instead of pre-packaged. It melts better in the sauce and doesn’t thicken it due to anti-caking agents.
- Brown it! Broil the pasta bake for 2-3 minutes until the cheese is golden brown.
- Make it extra saucy! Reduce the pasta to 8-12 ounces and the chicken to 8 ounces for a creamier, saucier dish.
Frequently Asked Questions
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Ingredients
- ¼ cup unsalted butter
- 1 tablespoon minced garlic
- ⅓ cup all-purpose flour
- 2 cups heavy cream
- 2 cups whole milk
- Pinch nutmeg, optional
- Salt and pepper, to taste
- 2 cups parmesan cheese
- 16 ounces penne pasta, cooked
- 4 cups cooked chicken, or leftover rotisserie chicken
- 1 ½ cups mozzarella cheese
Instructions
- Preheat the oven to 375°F, and spray a 9×13-inch baking dish with cooking spray. Set aside.
- Melt the butter in a medium skillet over low-medium heat. Add the garlic, and cook for an additional 30 seconds.¼ cup unsalted butter1 tablespoon minced garlic
- Whisk in the flour and cook for 2-3 minutes to remove all the raw flour taste. While whisking, slowly pour in splashes of heavy cream and milk until the mixture is smooth and free of lumps.⅓ cup all-purpose flour2 cups heavy cream2 cups whole milk
- Increase the heat slightly to medium, and heat until it begins to steam and thicken slightly. Don’t let it boil!
- Add in a pinch of nutmeg if using, salt, and pepper.Pinch nutmegSalt and pepper
- Drop in bits of parmesan cheese, whisking between each addition. Make sure all the cheese melts before adding more cheese.2 cups parmesan cheese
- Place the cooked pasta and chicken into a large bowl. Then pour the cheese sauce into the bowl, and stir gently to coat.16 ounces penne pasta4 cups cooked chicken
- Transfer the mixture to the prepared baking dish, and top with mozzarella cheese.1 ½ cups mozzarella cheese
- Bake, uncovered, for 10-15 minutes until the cheese begins to brown and melt. Serve warm.
- Scroll up and see the post for tips, storage information and FAQs.
Suggested Equipment
Notes
Nutrition
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We’d Love If You’d Rate It Leave a Review!Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
