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Chicken Alfredo Casserole

Chicken Alfredo Casserole

A creamy pasta bake with tender chicken, ricotta, and melted mozzarella in a rich Alfredo sauce perfect for family dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 55 minutes
Course Main Dish
Cuisine American
Servings 8 servings
Calories 375 kcal

Ingredients
  

Main Ingredients

  • cooking spray for greasing the baking dish
  • 12 ounces penne pasta cook until al dente
  • 1 pound boneless, skinless chicken breast cut into small strips
  • salt and ground black pepper to taste

Sauce & Cheese

  • 2 tablespoons butter unsalted
  • 2 cloves garlic minced
  • 15 ounces ricotta cheese
  • 1 cup chicken broth
  • 1 cup milk
  • 1 teaspoon dried basil
  • 0.25 teaspoon ground nutmeg
  • 1.5 cups shredded mozzarella cheese divided
  • 3 tablespoons grated Parmesan cheese divided
  • 2 tablespoons fresh parsley chopped

Instructions
 

Main Ingredients

  • Grease a 9×13-inch dish with cooking spray. Bring lightly salted water to a boil, cook penne 8 to 10 minutes until al dente; drain.
    cooking spray, 12 ounces penne pasta
  • Heat a large skillet over medium; season chicken with salt and pepper. Cook until no pink remains, 6 to 8 minutes; remove and set aside.
    1 pound boneless, skinless chicken breast, salt and ground black pepper

Sauce & Cheese

  • In the same skillet, melt butter and sauté garlic 1 minute until fragrant. Stir in ricotta, chicken broth, milk, basil, and nutmeg; heat through without boiling.
    2 tablespoons butter, 2 cloves garlic, 15 ounces ricotta cheese, 1 cup chicken broth, 1 cup milk, 1 teaspoon dried basil
  • Combine pasta, chicken, and sauce in the prepared dish. Top with 1½ cups mozzarella and 3 tablespoons Parmesan. Bake at 375°F until cheese melts and edges brown lightly, about 20 minutes. Sprinkle remaining cheese and parsley; bake 5 more minutes until bubbly.
    12 ounces penne pasta, 1 pound boneless, skinless chicken breast, 0.25 teaspoon ground nutmeg, 1.5 cups shredded mozzarella cheese, 3 tablespoons grated Parmesan cheese

Notes

Let the assembled casserole rest 15 minutes before baking for a cohesive texture.
Keep the sauce just below a simmer to avoid splitting.
Store leftovers in an airtight container in the fridge for up to 4 days and reheat at 350°F until warmed through.

Nutrition

Serving: 1servingCalories: 375kcalCarbohydrates: 33g
Keyword Chicken Alfredo Casserole, Comfort Food, Mozzarella, Pasta Bake, ricotta
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