Creamy, comforting, and ready for the oven, Chicken Alfredo Casserole is a one-dish wonder your whole family will crave again and again.
With tender pasta, juicy chicken, and two cheeses in a rich Alfredo sauce, this hearty casserole turns simple ingredients into weeknight magic.
Key Ingredients for Chicken Alfredo Casserole
- Uncooked penne pasta – The perfect sturdy noodle to soak up the creamy sauce while holding its shape through baking.
- Alfredo sauce – The rich, velvety base that ties the whole casserole together with its buttery, garlicky flavor.
- Chicken broth – Adds depth and ensures the pasta bakes to tender perfection without drying out.
- Cooked chicken breast – Lean, protein-packed cubes that add substance and make the dish a true meal.
- Minced garlic – A small addition that builds savory flavor right from the start.
- Parmesan cheese – Sharp and nutty, it finishes the dish with an irresistible golden crust.
- Mozzarella cheese – Melts into gooey layers that hold the casserole together with stretchy, cheesy goodness.
How to Make This Creamy Classic Chicken Alfredo Casserole
Start by mixing everything in one big casserole dish — yes, even the dry pasta and uncooked chicken. Add Alfredo sauce, chicken broth, garlic, salt, and pepper, then stir it all together until well coated.
Cover and bake it until the pasta is perfectly al dente and the chicken is hot and juicy. Then the fun part: uncover, shower it with a cheesy combo of Parmesan and mozzarella, and broil until bubbly and golden.
Top with a bit of parsley if you like a fresh finish, and serve it straight from the oven. No stovetop needed, no separate pots required.
Pro Tips for Chicken Alfredo Casserole Success
To avoid a dry casserole, be generous with the sauce—it needs enough moisture to cook the pasta properly. Use high-quality Alfredo sauce or make your own for extra flavor depth.
Rotisserie chicken is a convenient shortcut that brings both tenderness and taste. For a richer finish, add a handful of sautéed mushrooms or baby spinach before baking.
Want a little heat? A pinch of crushed red pepper flakes stirred in adds a subtle kick without overwhelming the creamy base. You can also swap penne for rotini or ziti for fun texture changes.
Storing & Reheating Leftovers Like a Pro
Chicken Alfredo Casserole stores beautifully. Once cooled, cover tightly and refrigerate for up to four days. To reheat, add a splash of milk or broth before microwaving to restore creaminess.
If you’d like to freeze it, portion it into airtight containers after baking and cooling completely. Reheat from frozen in the oven, covered with foil, until hot throughout—no need to thaw first.
Chicken Alfredo Casserole
Ingredients
- 1/4 cup finely chopped fresh parsley optional
- 1 teaspoon salt
- 2 cups shredded mozzarella cheese
- 2 15-ounce jars of Alfredo sauce
- 2-1/2 cups reduced-sodium chicken broth
- 1 pound uncooked penne pasta
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 2 cups diced cooked chicken breast
- 1-1/2 teaspoons minced garlic
Instructions
- Preheat the oven to 400°F. Lightly grease a 13×9-inch baking dish and combine the uncooked penne, Alfredo sauce, chicken broth, cooked chicken, garlic, salt, and pepper directly in the dish, mixing thoroughly to ensure even distribution. Cover with foil and bake for 30 to 35 minutes, or until the pasta is tender. Adjust oven setting to broil. Remove the cover and evenly distribute the Parmesan and mozzarella over the surface. Broil for 2 to 3 minutes at a distance of 3 inches from the heat source, until the cheese develops a golden-brown finish. Garnish with parsley if desired.
