Creamy Chicken Alfredo Casserole

My neighbor knocked on my door one Thursday with a covered dish still warm from her oven. She had to leave for a last-minute trip and couldn't let it go to waste. That first forkful of creamy, cheesy pasta mixed with tender chicken made me stop mid-bite and ask for the recipe immediately. I've been making my own version ever since, tweaking it until it felt like mine.

I made this for my sister's birthday dinner when she requested something cozy but not complicated. She sat at the table with her kids, and they devoured it so fast I barely had time to take a photo. Watching them scrape their plates clean felt better than any compliment. It became my go-to whenever I want to feed people something that feels like a hug.

Ingredients

• Penne or ziti pasta (12 oz): These shapes have ridges and holes that trap the Alfredo sauce beautifully, making every bite creamy instead of slippery.
• Cooked chicken breast (2 cups, diced or shredded): Rotisserie chicken works perfectly here and saves you from dirtying another pan or waiting for chicken to cool.
• Unsalted butter (2 tbsp): This is the base of your sauce, and using unsalted lets you control the seasoning without it getting too salty.
• Garlic (3 cloves, minced): Fresh garlic blooms in the butter and fills your kitchen with the kind of smell that makes people wander in asking what's cooking.
• Heavy cream (2 cups): The richness here is non-negotiable if you want that silky, restaurant-style Alfredo texture.
• Freshly grated Parmesan cheese (1 cup): Pre-grated doesn't melt the same way, so take the extra minute to grate it yourself for a smooth, lump-free sauce.
• Salt, black pepper, and nutmeg: Nutmeg is optional but adds a subtle warmth that makes people wonder what your secret is.
• Shredded mozzarella cheese (2 cups): This melts into golden, bubbly pools on top and gives you those perfect cheesy pulls when you serve it.
• Fresh parsley (2 tbsp, chopped): A handful of green at the end makes it look intentional and balances the richness with a fresh note.

Instructions

Prep your oven and dish:

Set your oven to 375°F and grease a 9x13-inch baking dish with butter or a quick spray. This keeps the edges from sticking and makes cleanup easier later.

Cook the pasta:

Boil the pasta in salted water until it's just shy of fully cooked, because it will finish baking in the oven. Drain it well so no extra water dilutes your sauce.

Start the Alfredo sauce:

Melt butter in a large saucepan over medium heat, then add the garlic and let it sizzle for about a minute until your kitchen smells amazing. Don't let it brown or it will taste bitter.

Build the creamy base:

Pour in the heavy cream and let it come to a gentle simmer, then stir in the Parmesan, salt, pepper, and nutmeg. Keep stirring until the cheese melts completely and the sauce looks glossy and smooth.

Combine everything:

Toss the cooked chicken and drained pasta into the sauce, stirring until every piece is coated. It should look like a creamy, cohesive mixture, not dry or separated.

Assemble the casserole:

Pour everything into your prepared baking dish and spread it out evenly, then scatter the mozzarella on top in an even layer. Don't skip the edges or they'll dry out.

Bake until bubbly:

Slide the dish into the oven and bake for 25 to 30 minutes, until the cheese on top is golden and bubbling at the edges. The smell will tell you when it's ready.

Rest and garnish:

Let it sit for 5 minutes so the sauce thickens slightly and doesn't run everywhere when you scoop it. Sprinkle parsley on top if you want it to look extra pretty.

Save

One winter evening, I made this casserole and brought it to a potluck where everyone else had brought salads and appetizers. People kept coming back for seconds and asking if I had the recipe written down. I realized then that comfort food never goes out of style, especially when it's this easy to pull off.

Making It Your Own

I like to toss in steamed broccoli florets or wilted spinach when I want to add some green without making it feel like a different dish. Sautéed mushrooms work beautifully too, especially if you cook them until they're golden and slightly crispy. My brother adds a pinch of red pepper flakes to his because he can't eat anything without a little heat, and honestly, it's a great twist.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container, and they reheat surprisingly well in the microwave with a damp paper towel on top to keep them from drying out. You can also freeze individual portions in foil pans, then bake them straight from frozen at 350°F for about 45 minutes. I do this whenever I want a homemade meal without the effort on a busy night.

Serving Suggestions

This casserole is rich enough to be the star of the meal, so I usually serve it with something light and crisp on the side. A simple green salad with lemon vinaigrette cuts through the creaminess perfectly, and garlic bread is always welcome even though it's technically overkill.

• Pair it with a glass of Chardonnay or a light Pinot Grigio if you're feeling fancy.
• For a weeknight, iced tea or sparkling water with lemon works just as well.
• If you have picky eaters, serve the parsley on the side so they can skip it without a fuss.

Save

This casserole has earned its spot in my regular rotation because it's foolproof, filling, and always makes people happy. I hope it does the same for your table.

Recipe Questions & Answers

→ Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole up to 24 hours in advance. Cover and refrigerate, then bake as directed, adding 5-10 minutes to the cooking time if baking from cold.

→ What pasta shapes work best for this dish?

Penne and ziti are ideal choices because their tubes hold the creamy sauce well. Rigatoni, fusilli, or farfalle are excellent alternatives that also capture the Alfredo sauce nicely.

→ How can I make this lighter without sacrificing creaminess?

Substitute half-and-half or whole milk mixed with a cornstarch slurry instead of heavy cream. You can also reduce the mozzarella topping by half or use part-skim varieties.

→ Can I add vegetables to this casserole?

Absolutely. Steamed broccoli, spinach, mushrooms, or roasted bell peppers blend beautifully into the creamy sauce. Add vegetables in the final mixture before baking for best results.

→ What's the best way to achieve a golden, bubbly cheese top?

Ensure your oven is fully preheated to 375°F and use freshly shredded mozzarella for better melting. Bake uncovered for 25-30 minutes until the edges bubble and the top turns golden brown.

→ How should I store and reheat leftovers?

Store covered in the refrigerator for up to three days. Reheat in a 350°F oven for 15-20 minutes, covered with foil to prevent excessive browning, until warmed through.