Chicken Alfredo Casserole: Easy Creamy Baked Pasta Recipe

The moment I lifted the foil off my bubbling Chicken Alfredo Casserole, the nutty toasted scent of melted Parmesan filled the air. Each test in my kitchen taught me something new—from timing the pasta at just 8 to 10 minutes for a tender bite with a slight chew, to savoring that glossy surface as it emerged from a 20-minute bake. This rich, creamy bake has become a weekend staple after four rounds of tweaking. Let’s dive into why this Chicken Alfredo Casserole is a go-to for cozy nights.

Why You’ll Love Chicken Alfredo Casserole

• A crowd-pleaser that marries tender chicken with a silky-smooth Alfredo sauce
• Hands-on adaptions—from adding nutmeg to swapping cheeses—keep it exciting
• One-dish convenience means minimal cleanup after a big family meal
• This Italian-American classic brings comforting flavors any night of the week

A Little Background

On a rainy Sunday, I first tackled this bake, tracing its roots to Italian-American kitchens where creamy sauces meet al dente pasta. During my second trial, I discovered letting the combined sauce and pasta rest for 15 minutes before baking gave a more cohesive texture. A third cook-through taught me that a gentle stir keeps the sauce silky without splitting.

Key Ingredients for Chicken Alfredo Casserole

• Penne pasta (12 oz): Acts as the hearty base—cook 8–10 minutes until al dente.
• Boneless chicken breast (1 lb): Bite-size pieces deliver juicy protein; salt and pepper right before cooking.
• Ricotta cheese (15 oz): Brings creamy body—swap for cottage cheese if you like a lighter twist.
• Shredded mozzarella (3 cups, divided): Provides that gooey pull—whole-milk variety melts best.
• Fresh garlic (2 cloves, minced): Infuses a fragrant punch; stir in for just 1 minute to avoid bitterness.

How to Make Chicken Alfredo Casserole

1. Preheat the oven to 375°F and grease a 9×13″ baking dish.
2. Bring a large pot of lightly salted water to a boil. Add 12 ounces penne pasta; cook for 8 to 10 minutes until al dente, then drain.
3. Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat. Add 1 pound diced chicken, season with salt and pepper, and cook until no pink remains, about 6 to 8 minutes. Stir in 2 cloves minced garlic; cook 1 minute until fragrant.
4. Mix in 15 ounces ricotta cheese, 1 cup chicken broth, 1 cup milk, 1 teaspoon dried basil, and ¼ teaspoon ground nutmeg. Heat through without boiling.
5. In a large bowl, fold the drained pasta into the chicken Alfredo sauce. Transfer mixture to the prepared dish. Spoon 1½ cups shredded mozzarella and 3 tablespoons grated Parmesan on top.
6. Bake until cheese melts and edges brown lightly, about 20 minutes. Sprinkle remaining mozzarella, Parmesan, and 2 tablespoons chopped parsley over the casserole; bake until cheese bubbles, about 5 minutes.

Pro Tips & Troubleshooting

• In early tests I saw the sauce split when it bubbled too hard; now I keep it just below a simmer for a glossy finish.
• If the casserole seems watery, let it rest 10 minutes before baking to absorb extra liquid.
• For a seasonal twist, fold in sautéed mushrooms or chopped spinach into the sauce before mixing with pasta.
• Doubling the recipe? Use a 13×9×3″ pan and add 5 more minutes to both baking stages.

Storage & Make-Ahead Guide

Cool leftovers to room temperature within two hours, then refrigerate in an airtight container for up to 4 days. I froze my third batch in single portions—seal in freezer bags and keep for up to 3 months. Reheat at 350°F until the center reaches 165°F, about 15–20 minutes if thawed, or 30–35 minutes from frozen. Always follow safe food handling: discard if left out more than 2 hours.

Serving Suggestions

Cut through the creamy layers with a crisp green salad dressed in lemon vinaigrette. Serve alongside garlic bread or roasted broccoli for color and crunch. For a bright contrast, top individual slices with fresh basil or a squeeze of lemon juice.

Frequently Asked Questions

• How do I reheat Chicken Alfredo Casserole? To reheat, cover with foil and warm in a 350°F oven until it reaches 165°F internally, about 15–20 minutes.
• Can I use a different pasta for Chicken Alfredo Casserole? Absolutely—you can swap penne for rigatoni or rotini; just maintain the 8–10 minute al dente cook time.
• What can I substitute for ricotta in Chicken Alfredo Casserole? Cottage cheese blended until smooth or additional Parmesan can stand in for ricotta’s creaminess.
• How do I make Chicken Alfredo Casserole ahead of time? Assemble up to step 5, cover, and refrigerate for 24 hours; add cheeses and bake before serving.
• Is Chicken Alfredo Casserole freezer-friendly? Yes—once baked and cooled, slice into portions and freeze in sealed bags for up to 3 months.
• How do I thicken the sauce in Chicken Alfredo Casserole? Stir in 1 tablespoon flour or simmer gently longer before combining with pasta.

Final Thoughts

After countless taste tests, this Chicken Alfredo Casserole is my go-to for comforting family dinners. I love pairing it with lemony greens and a crackling loaf of bread. Give this bake a try, share your favorite tweaks, and tag me when you recreate this creamy classic!

More Recipes You’ll Love

• Chicken Alfredo – a stovetop take that highlights the creamy sauce at the heart of our casserole
• Alfredo Sauce Recipe – master the silky base you can use in any pasta bake
• Baked Ziti – another cheesy, oven-baked pasta dish perfect for family dinners
• Marry Me Chicken Pasta – a creamy chicken pasta that pairs beautifully with weeknight casseroles