Chicken Alfredo Casserole
Chicken Alfredo Casserole is packed with chunks of chicken, penne pasta, and a creamy, cheesy garlic Alfredo sauce- all baked together for an unforgettable meal!
AN ITALIAN INSPIRED DINNER RECIPE
I have a weird fascination for all things “alfredo”. I have created so many recipes that are alfredo inspired, it borderlines on the ridiculous – ha! From alfredo meatballs to alfredo tortellini, I got you covered if you are a creamy alfredo lover like! This a creamy dinner recipe that comes together in an hour (prep time and cook time) and is the ultimate comforting dinner. I find this is one of those meals that everyone loves. You just can’t go wrong with chicken and pasta in a cream sauce!
FREQUENTLY ASKED QUESTIONS:
Cooked cubed chicken breasts, shredded rotisserie chicken, or thighs work perfectly in this dish.
Yes, assemble the casserole without baking, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, allow it to come to room temperature for 20-30 minutes and follow the baking instructions.
Serve with Garlic Bread, steamed veggies, Green Beans, or a simple side salad.
Absolutely! Steamed broccoli, spinach, or sautéed mushrooms are great additions that pair well with the creamy sauce.
Casserole should be stored in an airtight container in the refrigerator for up to 3 days.
To Reheat: Warm individual portions in the microwave for 1-2 minutes, or reheat the entire casserole in the oven at 350°F, covered with foil, for 20-25 minutes until heated through.
I do not recommend freezing this recipe due to the creamy Alfredo sauce.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- penne pasta – you can use any similar shaped pasta like rotini or bowtie pasta.
- chicken breasts– you can use chicken tenderloins or chicken thighs. If you want to cut down on the prep time, you can use chicken that is already cooked (like a rotisserie chicken.)
- jarred Alfredo sauce– if you don’t want to use jarred sauce, try making your own Homemade Alfredo Sauce. I really like Rao’s alfredo sauce when I can get it for a decent price. Also, if you don’t like your alfredo too saucy, just use one jar instead of two.
- cream cheese– Softening it really helps you’ll end up with a creamy, smooth sauce and it blends in much easier. If you forgot to take it out for it to soften, see my tips on How to Soften Cream Cheese Quickly.
- whole milk– really try sticking to whole milk for the full creamy factor. Don’t use 1% or 2%, or skim milk. You won’t end up with the same result.
- garlic – I prefer fresh garlic but if all you have is the jarred stuff then go for it.
- Italian seasoning
- shredded mozzarella cheese – I love the Kraft mozzarella cheese that has Philadelphia cream cheese in it. I love the way it melts. Feel free to add more cheese to your preference.
- grated parmesan cheese– the stuff in the green bottle works just fine here.
HOW TO MAKE CHICKEN ALFREDO CASSEROLE:
Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Cook pasta according to package directions until al dente. Drain and set aside. Heat 2 Tablespoons of olive oil in a skillet over medium heat. Add the cubed chicken to the skillet and season with salt and pepper. Cook, stirring occasionally, until golden and fully cooked. Set aside.
In a large bowl, mix Alfredo sauce, softened cream cheese, milk, garlic, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined. Add the cooked pasta and chicken to the sauce mixture, stirring until well coated.
Stir in 1 cup mozzarella cheese and 1/2 cup parmesan cheese.
Pour the mixture into the prepared baking dish. Top with the remaining mozzarella and parmesan cheese.
Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly. Garnish with fresh or dried parsley, if desired.
CRAVING MORE RECIPES?
Chicken Alfredo Casserole
Ingredients
- 16 ounce box penne pasta
- 2 Tablespoons olive oil
- 3 cups cubed chicken breasts (it's ok if it is a little less than that)
- salt and pepper, to taste
- 2 (15 ounce) jars alfredo sauce (see notes below)
- 8 ounce block cream cheese, softened to room temperature
- 1 cup whole milk
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups shredded mozzarella cheese (divided use)
- 1 cup grated parmesan cheese (divided use)
- chopped fresh parsley or dried parsley (for garnish, optional)
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- Cook 16 ounce box penne pasta according to package directions until al dente. Drain and set aside.
- Heat 2 Tablespoons olive oil in a medium sized skillet over medium heat. Add 3 cups cubed chicken breasts to the skillet and season with salt and pepper, to taste. Cook, stirring occasionally, until golden and fully cooked. Set aside.
- In a large bowl, mix 2 (15 ounce) jars alfredo sauce, 8 ounce block cream cheese, softened to room temperature, 1 cup whole milk, 3 cloves garlic, minced, 1 teaspoon Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon black pepper, until well combined.
- Add the cooked penne pasta and cooked chicken to the sauce mixture, stirring until well coated.
- Stir in 1 cup shredded mozzarella cheese and 1/2 cup grated parmesan cheese.
- Pour the mixture into the prepared baking dish. Top with the remaining one cup shredded mozzarella cheese and 1/2 cup grated parmesan cheese.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
- Garnish with chopped fresh parsley or dried parsley, if desired. Then serve!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- NOTE: If you don’t like it as saucy, just use one jar of Alfredo sauce. It’ll still taste good.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Can I make this ahead of time and freeze it? Or do I need to bake it then freeze it to be warmed up later?
Hi Deb! I answer all of that above in the Frequently Asked Question section. I generally don’t recommend freezing cream based recipes. The sauce can separate when reheated. You can try to let it come to room temperature first, then reheat it but cream based recipes are tricky.
I just made this! I had to use angel hair pasta cut and it turned out awesome! The best chicken Alfredo! I will definitely make this again
Looked very good prepped for later tonight! Will let you know how it turns out.
Really enjoyed this! Leftovers were yummy
This is great. Who doesn’t love a casserole? Making this again soon for sure.