Why You’ll Love Chicken Alfredo Casserole Recipe
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It comes together quickly and bakes to a melty, cheesy perfection in under an hour.
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The combination of chicken, pasta, and creamy Alfredo sauce makes it both hearty and comforting — great for weeknight dinners or relaxed family meals.
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You can easily adapt it: swap pasta shapes, add veggies, or adjust seasonings to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
skinless, boneless chicken breast halves
penne pasta (or another medium pasta)
Alfredo sauce
shredded mozzarella cheese (divided)
shredded Cheddar cheese
milk
onion powder
garlic powder
Directions
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Preheat the oven to 350 °F (175 °C).
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Place the chicken in a pot, cover with water, bring to a boil, then reduce heat and simmer until the chicken is cooked through (about 15 minutes).
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Meanwhile, bring a pot of lightly salted water to boil and cook the penne pasta until tender but firm (about 11 minutes). Drain.
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Drain the chicken and cut it into bite-size pieces.
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In a large bowl, combine the cooked chicken, drained pasta, Alfredo sauce, half of the mozzarella cheese, milk, onion powder, and garlic powder — mix well until evenly coated.
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Pour the mixture into a 1½‑quart casserole dish. Sprinkle the remaining mozzarella and the Cheddar cheese evenly on top.
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Bake in the preheated oven until the cheese is melted and bubbly — about 25 minutes.
Servings and timing
Servings: 6
Prep time: ~15 minutes
Cook time: ~45 minutes
Total time: ~1 hour
Variations
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Use a different type of pasta — ziti, elbow macaroni, or rotini — depending on what you have.
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Substitute the chicken with shredded rotisserie chicken for convenience.
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Add vegetables like steamed broccoli, spinach, or sautéed mushrooms to make the dish more balanced and colorful.
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Experiment with extra seasonings — herbs such as basil or parsley, or spices to add a bit of depth.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3–4 days.
To reheat: warm individual portions gently in the oven or microwave until heated through.
FAQs
Why did my casserole turn out dry?
If the pasta absorbs too much sauce or the sauce is too thick, the casserole can dry out. Try adding a splash of milk or cream before baking or after reheating to restore creaminess.
Can I use a different type of pasta instead of penne?
Yes — you can substitute with ziti, elbow macaroni, rotini, or another medium pasta. The cooking time may vary slightly depending on pasta shape and size.
Can I skip the Cheddar cheese and use only mozzarella?
Yes — using only mozzarella is fine. Cheddar adds extra flavor and depth, but the recipe works with just one cheese if that’s what you have.
What kind of chicken works best? Fresh-cooked or rotisserie?
Both work well. Fresh-cooked, diced chicken breast gives a classic result, while shredded rotisserie chicken offers convenience and speed without compromising flavor.
Can I add vegetables to this casserole?
Absolutely. Broccoli, spinach, mushrooms or other veggies — lightly steamed or sautéed — mix great with creamy sauce and cheese.
Can I prepare this ahead of time and bake later?
Yes — you can assemble the casserole, cover it, refrigerate for a few hours or overnight, then bake when ready. This is useful for meal planning or busy days.
Is it possible to freeze this casserole?
Because of the creamy Alfredo sauce and cheese, freezing may alter texture. If you freeze, expect possible sauce separation or dryness after reheating.
How to reheat leftovers without drying out the sauce?
Reheat gently — in the oven covered with foil at low-to-medium heat or in the microwave with occasional stirring. If sauce seems thick or separated, stir in a little milk or cream.
Can I make this dish spicier or more flavorful?
Yes. Add herbs (like basil, parsley, oregano) or spices (black pepper, chili flakes), or mix in extras such as sun‑dried tomatoes or roasted garlic for more flavor.
What to serve with this casserole?
A simple green salad, steamed or roasted vegetables, or garlic bread complement the creamy richness nicely and balance the meal.
Conclusion
This Chicken Alfredo Casserole is a creamy, cheesy, and hearty meal that’s perfect for any night of the week. Its easy preparation and versatile ingredients make it ideal for families and home cooks looking for comfort food with minimal effort. Whether you stick to the classic version or experiment with your favorite additions, this casserole is sure to become a beloved favorite.
Chicken Alfredo Casserole
- Total Time: 50 mins
- Yield: 8 servings
- Diet: Halal
Description
This Chicken Alfredo Casserole is a creamy, comforting dish made with rotisserie chicken, Alfredo sauce, and pasta, baked to perfection with a cheesy topping. Perfect for weeknight dinners or potlucks.
Ingredients
- 1 (16 ounce) package rotini pasta
- 1 (15 ounce) jar Alfredo sauce
- 1 (10 ounce) container refrigerated Alfredo sauce
- 1 (10 ounce) can canned diced chicken, drained
- 1 cup shredded mozzarella cheese
- 1 tablespoon grated Parmesan cheese
- 1 pinch garlic powder
- 1 pinch ground black pepper
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook rotini in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
- Combine cooked pasta, Alfredo sauces, diced chicken, mozzarella cheese, Parmesan cheese, garlic powder, and black pepper in a large mixing bowl. Stir until well combined.
- Pour mixture into a 9×13-inch casserole dish and spread evenly.
- Bake in the preheated oven until heated through and bubbly, about 30 minutes.
Notes
- You can use rotisserie chicken for more flavor and convenience.
- Feel free to add steamed broccoli or spinach for extra veggies.
- Top with extra cheese before baking for a cheesier crust.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 458
- Sugar: 2g
- Sodium: 798mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 71mg
