Why You’ll Love Chicken Alfredo Casserole Recipe

It blends familiar flavors — chicken and Alfredo sauce — into a hearty casserole that feels like a treat but is still homey.

The one‑dish format means less cleanup and more convenience.

It’s versatile: you can easily tweak the pasta shape, swap cheeses, or add veggies to make it your own.

With a total cook time of about 1 hour (including prep and bake), it’s manageable on a weeknight yet satisfying enough for a weekend meal.

Leftovers reheat well, so you get bonus lunches the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

skinless, boneless chicken breast halves
penne pasta
jarred Alfredo sauce
shredded mozzarella cheese (divided)
milk
onion powder
garlic powder
shredded Cheddar cheese

Directions

Preheat the oven to 350 °F (175 °C).
Place the chicken breasts in a pot and cover with water. Bring to a boil, then reduce heat and simmer until the chicken is no longer pink in the center, about 15 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add the penne pasta and cook until tender yet firm to the bite (about 11 minutes). Drain.
Drain the cooked chicken and cut it into bite‑size pieces.
In a large bowl, combine the cut chicken, cooked pasta, Alfredo sauce, half of the mozzarella cheese, milk, onion powder, and garlic powder. Stir to mix well.
Pour the mixture into a 1½‑quart casserole dish. Layer the remaining mozzarella and the Cheddar cheese on top.
Bake in the preheated oven until the cheeses are melted and the dish is bubbly, about 25 minutes.

Servings and timing

Serves: 6 people
Prep time: ~15 minutes
Cook time: ~45 minutes
Total time: ~1 hour

Variations

Swap the pasta shape: try ziti, rigatoni or large elbows instead of penne.

Mix in vegetables: spinach, broccoli florets or mushrooms pair nicely with the creamy sauce.

Use a rotisserie chicken or leftover cooked chicken to shortcut the process.

For a lighter version, substitute part of the Alfredo sauce with a light cream sauce or mix in some low‑fat cream cheese.

Spice it up: stir in a pinch of red pepper flakes or Cajun seasoning for a kick.

Swap cheeses: use Monterey Jack, Gouda or pepper jack in place of Cheddar to change the flavor profile.

Storage/Reheating

Storage: After baking, cool the casserole to room temperature, cover and refrigerate. It will keep for up to 3‑4 days in the fridge.

Freezing: If you’d like to freeze it, bake it, let it cool, then cover tightly and freeze for up to 2‑3 months. Thaw in the refrigerator overnight before reheating.

Reheating: For refrigerated leftovers, reheat in a 350 °F (175 °C) oven until warmed through (about 15‑20 minutes). For individual portions, you can microwave for 1‑2 minutes, stirring halfway through to ensure even heating.

FAQs

What kind of chicken is best to use?

You can use skinless, boneless chicken breast halves as indicated, but chicken thighs work too if you prefer darker meat. Cook until fully done.

Can I use a different pasta than penne?

Yes — any medium‑to‑large pasta shape like ziti, rigatoni, or large elbow macaroni will work just as well.

Is jarred Alfredo sauce the only option?

No — you can use homemade Alfredo sauce if you have it, or choose a higher‑quality jarred option. Just use the same volume specified.

How can I make this vegetarian?

Omit the chicken and substitute an extra 1–2 cups of vegetables (like broccoli, cauliflower or mushrooms). You might also add a can of drained chickpeas for protein.

Can I make this ahead of time and then bake later?

Yes — you can assemble the casserole ahead, cover, and refrigerate for a few hours before baking. Add a few extra minutes to the bake time if the dish goes into the oven cold.

How do I know when it’s done baking?

It’s done when the cheese on top is fully melted, the casserole is bubbly around the edges, and everything is hot and set in the middle (about 25 minutes in the preheated oven).

My sauce seems too thick after baking — how can I avoid that?

If you find the sauce absorbs too much or becomes thick, stir in a little extra milk or cream before baking.

Can I freeze this casserole?

Yes — once baked and cooled, cover tightly and freeze for up to 2‑3 months. Thaw overnight in the fridge and reheat until hot throughout.

What can I serve with this casserole?

A simple green salad, steamed veggies, or crusty garlic bread complement this rich, creamy main dish nicely.

How can I lighten the dish?

Use part‑skim cheese, a light Alfredo sauce, reduce the amount of full‑fat milk, or swap half the pasta for zucchini “zoodles” or spiralized veggies for a lower‑carb version.

Conclusion

This Chicken Alfredo Casserole is a go‑to for creamy comfort, easy prep, and crowd‑pleasing flavor. It takes familiar ingredients and combines them into a satisfying, one‑dish meal that’s equally suited for a relaxed weeknight or a cozy weekend dinner. Try it as written first, then tweak with your favorite add‑ins to make it truly yours.