Cooked penne pasta, two cups of shredded chicken, and a homemade Alfredo sauce built from butter, heavy cream, cream cheese, and Parmesan go into this chicken Alfredo casserole. It bakes at 350°F under a mozzarella and Parmesan topping and makes 6 servings in 50 minutes.
The Alfredo sauce is made from scratch rather than from a jar, which is what gives the finished casserole its restaurant-style creaminess. Butter, heavy cream, and cream cheese melt together first before the seasonings go in. Parmesan goes in last, then the sauce simmers a few minutes until it thickens into a smooth coating.
The pasta and chicken go into the 9×13-inch dish in two layers, with half the mozzarella added between them. Putting all the cheese on top leaves the pasta underneath dry after baking. The hidden cheese layer melts down through the filling during baking and keeps every portion saucy.
Chicken Alfredo Casserole Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings20
30
minutes973
kcalThe homemade Alfredo sauce takes 3 to 5 minutes to thicken on the stovetop, then goes straight into the dish with no additional prep. Twelve ingredients, one 9×13-inch baking dish, 50 minutes, serves 6.
Ingredients
- Pasta
6 oz uncooked penne pasta
- Alfredo Sauce
½ cup unsalted butter
2 cups heavy whipping cream
4 oz cream cheese
½ teaspoon minced garlic
1 teaspoon garlic powder
1 teaspoon Italian seasoning
¼ teaspoon salt
¼ teaspoon pepper
1 cup grated Parmesan cheese
- Chicken
2 cups cooked chicken, chopped or shredded
- Cheese Topping
2 cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
Directions
- Preheat oven to 350°F. Cook the penne according to package directions until just al dente. Drain, rinse under cold water, and set aside.
- In a medium saucepan over medium-high heat, melt the butter, heavy cream, and cream cheese together. Add the minced garlic, garlic powder, Italian seasoning, salt, and pepper. Whisk until smooth.
- Add the 1 cup of Parmesan cheese. Bring to a simmer and cook for 3 to 5 minutes, stirring, until the sauce thickens.
- Add the cooked penne to the pot and pour the sauce over it. Add the cooked chicken and stir everything together.
- Spoon half of the pasta mixture into a greased 9×13-inch baking dish. Top with half of the mozzarella. Add the remaining pasta mixture and top with the rest of the mozzarella and the ¼ cup Parmesan.
- Bake for 20 to 30 minutes until the cheese is golden and bubbly. Rest for 5 minutes before serving.
FAQs
Why do you rinse the pasta after draining it?
Rinsing stops the pasta from cooking further while it waits and removes the excess starch that builds up on the surface during boiling. That surface starch can cause the cream sauce to seize or thicken unevenly when the two are combined. A quick rinse under cold water takes about 10 seconds and prevents the sauce from turning gluey.
Can I use store-bought Alfredo sauce instead?
Yes, one jar (about 15 ounces) works as a shortcut in place of the homemade sauce. The from-scratch version has a richer flavor because of the heavy cream and cream cheese, but the jarred version still produces a solid casserole. Add a pinch of garlic powder and Italian seasoning to the jarred sauce before using to close the gap.
Can I use rotisserie chicken?
Yes, rotisserie chicken is the fastest way to get 2 cups of cooked, shredded chicken without any stovetop prep. Pull the breast and thigh meat and break it into bite-size pieces, then fold it straight into the pasta and sauce. Use a plain bird rather than a seasoned one so the flavoring does not overpower the Alfredo sauce.
Why does the sauce get absorbed and how do I prevent it?
The pasta absorbs cream sauce as it bakes, which is normal for any pasta casserole. Cooking the penne to just al dente before assembling slows the absorption slightly. If the finished dish seems dry, stir in a splash of chicken broth or reserved pasta water at the mixing step before the pasta goes into the baking dish.
What pairs well at the same dinner table?
Alfredo is rich and cream-heavy, so a bake with a sharper flavor is the best companion here. A chicken artichoke casserole brings marinated artichokes and Parmesan into the spread, which contrasts the cream base without repeating it. Both bake at 350°F and finish in a similar time.
What if I want a simpler version with fewer steps?
If you want something with less active prep time, a casserole that skips the homemade sauce entirely is the easiest swap. A million dollar chicken casserole uses cream cheese and buttery crackers with shredded chicken and comes together in 40 minutes with no sauce-making step. The two dishes are completely different in flavor and texture.