Creamy Chicken Alfredo Casserole (Printable Version)

Tender chicken, creamy Alfredo sauce, and gooey mozzarella baked together in a comforting pasta casserole.

# What You Need:

→ Pasta

01 - 12 oz penne or ziti pasta

→ Chicken

02 - 2 cups cooked chicken breast, diced or shredded

→ Sauce

03 - 2 tablespoons unsalted butter
04 - 3 cloves garlic, minced
05 - 2 cups heavy cream
06 - 1 cup freshly grated Parmesan cheese
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 teaspoon ground nutmeg

→ Cheese Topping

10 - 2 cups shredded mozzarella cheese

→ Garnish

11 - 2 tablespoons fresh parsley, chopped

# How To Make:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Cook pasta in salted boiling water until al dente. Drain and set aside.
03 - Melt butter in a large saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
04 - Pour in heavy cream and bring to a gentle simmer. Add Parmesan cheese, salt, pepper, and nutmeg. Stir until cheese melts and sauce is smooth.
05 - Add cooked chicken and drained pasta to the sauce. Mix thoroughly to coat evenly.
06 - Pour mixture into prepared baking dish. Top evenly with shredded mozzarella cheese.
07 - Bake for 25 to 30 minutes until cheese is bubbling and golden brown.
08 - Let stand for 5 minutes before serving. Garnish with chopped parsley if desired.

# Expert Suggestions:

01 -
  • It bakes in one dish, which means less cleanup and more time to sit down with everyone.
  • The sauce clings to every piece of pasta without being too heavy or bland.
  • Leftovers taste even better the next day after the flavors have melted together overnight.
  • You can sneak in vegetables without anyone noticing because the cheese hides everything.
02 -
  • Don't overcook the pasta at the boiling stage or it will turn mushy in the oven and lose all its texture.
  • Use freshly grated Parmesan instead of the stuff in the green can, because it melts smoother and tastes sharper without any fillers.
  • If your sauce looks too thick before baking, stir in a splash of pasta water to loosen it up so it doesn't dry out in the oven.
03 -
  • Use rotisserie chicken and pre-shredded mozzarella if you're short on time, but always grate the Parmesan fresh for the sauce.
  • Let the casserole rest after baking so the sauce sets slightly and doesn't run all over the plate when you serve it.
  • If the top isn't golden enough after 30 minutes, turn on the broiler for 2 minutes but watch it closely so it doesn't burn.
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