- Here’s a creamy, comforting Cheesy Chicken Alfredo Casserole that’s perfect for a weeknight dinner 🍗🧀🍝
Ingredients (serves 4–6)
- 12 oz pasta (penne, rotini, or rigatoni)
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 2 tbsp butter
- 2–3 cloves garlic, minced
- 2 cups heavy cream or half-and-half
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt & pepper, to taste
- 1 ½ cups shredded mozzarella cheese
- Optional: ½ cup peas, broccoli florets, or mushrooms for veggies
- Optional: fresh parsley for garnish
Instructions
1. Cook pasta
- Boil pasta in salted water until al dente. Drain and set aside.
2. Make Alfredo sauce
- In a large skillet, melt butter over medium heat.
- Sauté garlic for 30 seconds until fragrant.
- Add cream and chicken broth, and bring to a gentle simmer.
- Stir in Parmesan cheese and Italian seasoning until smooth.
- Season with salt and pepper.
3. Combine casserole
- Preheat oven to 375°F (190°C).
- In a large bowl, combine cooked pasta, chicken, optional veggies, and half of the mozzarella.
- Pour Alfredo sauce over the mixture and stir to coat evenly.
4. Bake
- Transfer to a greased 9×13-inch baking dish.
- Sprinkle remaining mozzarella on top.
- Bake 20–25 minutes until bubbly and golden on top.
5. Serve
- Let rest 5 minutes before serving.
- Garnish with parsley if desired.
💡 Tips & Variations
- Make ahead: Assemble the casserole and refrigerate for up to 24 hours before baking.
- Extra cheesy: Mix in cream cheese for an ultra-creamy texture.
- Protein swap: Use turkey or ham instead of chicken.
- Crunchy topping: Add breadcrumbs mixed with melted butter on top before baking.
If you want, I can give a one-skillet version that makes this casserole without pre-baking the pasta, saving time and cleanup. That version is really fast for weeknights. Do you want me to do that?
