Description
This Best Chicken Alfredo Casserole is a comforting and creamy baked pasta dish that combines tender chicken breast, rich Alfredo sauce, and a blend of mozzarella and Parmesan cheeses. Perfectly seasoned with garlic and Italian herbs, it’s an easy family favorite that delivers creamy, cheesy goodness in every bite.
Ingredients
Scale
Pasta and Chicken
- 16 oz penne pasta
- 3 cups cooked and shredded chicken breast
- 1 tsp salt
- 1/2 tsp pepper
Sauce
- 3 tbsp olive oil (Bertolli extra virgin recommended)
- 4 garlic cloves, minced
- 30 oz Alfredo sauce
- 8 oz cream cheese, softened
- 1.25 cups milk
- 1.5 tsp Italian seasoning
- 3/4 tsp salt
- 1/2 tsp pepper
Cheese Topping
- 1.5 cups shredded mozzarella cheese
- 3/4 cup grated Parmesan cheese
Additional Cheese Layer
- 1.25 cups shredded mozzarella cheese
- 3/4 cup Parmesan cheese
Garnish
- Fresh parsley, chopped
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente according to package instructions, about 9-11 minutes. Drain and set aside.
- Prepare the sauce mixture: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. In a bowl, mix together the Alfredo sauce, softened cream cheese, milk, Italian seasoning, 3/4 tsp salt, and 1/2 tsp pepper until smooth and combined.
- Combine pasta, chicken, and sauce: In a large mixing bowl, combine the cooked penne, shredded chicken, and the Alfredo cream sauce. Stir well to evenly coat all ingredients.
- Assemble the casserole: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Pour half of the pasta mixture into the dish. Sprinkle 1.5 cups shredded mozzarella and 3/4 cup grated Parmesan evenly on top. Add the remaining pasta mixture and then layer with the remaining 1.25 cups mozzarella and 3/4 cup Parmesan cheese.
- Bake the casserole: Place the casserole dish in the oven and bake uncovered for 30 to 35 minutes, or until the cheese is melted, bubbly, and golden brown on top.
- Garnish and serve: Remove from oven and let rest for 5 minutes. Sprinkle chopped fresh parsley over the top before serving for a touch of color and freshness.
Notes
- You can substitute rotini or rigatoni pasta if desired.
- Use freshly grated Parmesan for best flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For extra richness, add a splash of heavy cream to the sauce mixture.
