I’m so excited to share my Chicken Alfredo Casserole recipe with you! This is a cozy, cheesy bake that combines tender chicken, creamy Alfredo sauce, and pasta — a simple weeknight dinner the whole family can dig into. It’s fuss-free, comforting, and easy to scale up when you want leftovers.
Level: Easy
Total Time: 1 hour
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 6 servings
Course: Main Course
Cuisine: Italian-American
I love recipes that feel indulgent but are actually straightforward — this Chicken Alfredo Casserole is one of those. It takes basic pantry items (pasta and jarred Alfredo work fine) and simple seasonings to make a warm, filling casserole. I use cooked chicken cut into bite-size pieces so every forkful has protein and creamy sauce. If you’re feeding picky eaters or need an easy dish for a potluck, this one hits the mark.
How to Make Chicken Alfredo Casserole
This casserole is basically an assembly: cook the protein and pasta, mix everything with the sauce and seasonings, top with cheese, and bake until bubbly. Here’s the short version of how it all comes together:
• Poach or cook the chicken until no longer pink, then dice it.
• Boil penne or a similar medium noodle until just tender.
• Mix chicken, noodles, Alfredo sauce, a splash of milk, seasonings, and half the mozzarella.
• Pour into a casserole dish, top with remaining mozzarella and cheddar, then bake until hot and melty.
Ingredients
• 3 skinless, boneless chicken breast halves (about 1–1½ lb total)
• 1 (8 ounce) package penne pasta (you can use ziti, elbow, or similar)
• ½ (16 ounce) jar Alfredo sauce (use half the jar; swirl milk in the jar to get the rest if needed)
• 1½ cups shredded mozzarella cheese, divided (¾ cup in the mix, ¾ cup for topping)
• ¼ cup milk
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 cup shredded cheddar cheese (for topping)
• Salt and pepper, to taste (optional — jarred sauces sometimes have enough salt)
Directions
- Preheat oven and prepare chicken: Preheat the oven to 350°F (175°C). Place the whole chicken breasts in a pot and cover with water. Bring to a boil over high heat, then reduce heat and simmer until the chicken is cooked through (no pink inside), about 15 minutes. Drain and let cool slightly.
- Cook the pasta: While the chicken cooks, bring a large pot of lightly salted water to a boil. Add the penne and cook until tender yet firm to the bite (al dente), about 11 minutes. Drain the pasta and set aside.
- Cut the chicken: Drain the cooked chicken and cut into bite-size pieces.
- Mix casserole filling: In a large bowl, combine the cooked chicken, drained pasta, Alfredo sauce (use about half the 16 oz jar), half of the mozzarella (about ¾ cup), milk, onion powder, and garlic powder. Stir well so the pasta is evenly coated. Taste and add salt and pepper if you think it needs it.
- Assemble: Pour the mixture into a 1½-quart (or similar-sized) casserole dish, spreading it evenly. Sprinkle the remaining mozzarella on top, then layer the shredded cheddar evenly over that.
- Bake: Bake in the preheated oven until the cheeses are melted and bubbly, about 25 minutes. If you like a browner top, you can place under the broiler for 1–2 minutes — watch closely so it doesn’t burn.
- Serve: Let rest a few minutes before serving so it firms up slightly. Scoop and enjoy!
Process Details
• Poaching the chicken: Cooking the chicken in simmering water (poaching) keeps it moist and makes it easy to shred or dice. If you have leftover rotisserie chicken, you can skip the poach step and use that instead.
• Pasta texture: Cook the pasta to al dente because it will continue to soften a bit in the oven. Overcooked pasta can become mushy after baking.
• Sauce/cheese balance: Half the mozzarella goes into the filling so the sauce is cheesy and creamy inside; the rest plus cheddar on top create a melty, golden crust. The milk thins the Alfredo just a touch so it coats the noodles evenly.
• Seasoning: Onion and garlic powders give the casserole a gentle, consistent flavor. If your Alfredo is already salty, check the mixture before adding extra salt.
Tips for Success
• Use leftover chicken to save time — rotisserie or pre-cooked chicken works great.
• Don’t overcook the pasta. Pull it from the pot a minute earlier if you prefer more texture.
• If your sauce seems thick, stir in a tablespoon or two more milk to help it coat the pasta.
• For extra flavor, stir in a handful of frozen peas, a cup of steamed broccoli florets, or ½ cup sun-dried tomatoes before baking.
• To avoid a watery top, drain any vegetables well and don’t add too much milk.
• Make it lighter: Use a low-fat Alfredo or mix half Alfredo and half low-sodium chicken broth to cut calories and sodium.
Serving Ideas
• Serve with a simple green salad and a lemony vinaigrette to cut through the richness.
• Garlic bread or crusty rolls are perfect for mopping up extra sauce.
• Add steamed green beans or roasted asparagus on the side for color and crunch.
• Turn leftovers into a quick stovetop skillet: warm portions with a splash of milk and extra cheese.
Storage & Freezing
• Refrigerator: Cool to room temperature, cover tightly, and store in an airtight container for up to 3–4 days. Reheat in a 350°F oven until warmed through, or microwave individual portions.
• Freezing: You can freeze the casserole (uncooked or cooked). For best results, assemble in a freezer-safe dish, cover tightly, and freeze up to 2–3 months. Thaw overnight in the fridge before baking (if uncooked), then bake as directed, adding a few extra minutes if still chilly.
Nutrition Info (Approximate per Serving)
• Calories: 468
• Total Fat: 24 g
• Carbohydrates: 32 g
• Protein: 31 g
(Values approximate — based on the original recipe yield of 6 servings.)
Chicken Alfredo Casserole is the kind of comfort food I turn to when I want something hearty that’s also easy to make. It’s forgiving (use leftover chicken or add vegetables), and it reheats well for lunches or quick dinners later in the week. Give it a try — I bet it’ll become a regular in your rotation, too.