Chicken Alfredo Casserole Recipe

Ash Tyrrell

Chicken Alfredo Casserole Recipe

I recently whipped up this creamy chicken alfredo casserole for a busy weeknight dinner, and I was honestly blown away by how simple and comforting it turned out to be. The combination of tender chicken, perfectly cooked pasta, and that rich, bubbly cheese layer instantly made this dish a new family favorite in my household.

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Prep Time 15

Cook Time 45

Servings: 6

Ingredients Method Notes

Ingredients

3 skinless boneless chicken breast halves: These will be simmered until tender; using fresh breasts ensures juicy meat rather than dry, tough chunks.
1 8 ounce package penne pasta: Penne is ideal because the hollow tubes trap the thick Alfredo sauce, ensuring every bite is flavor-packed.
1 ½ 16 ounce jar Alfredo sauce: A high-quality jarred sauce saves time, but look for one with real cream and butter listed in the ingredients for the best texture.
1 ½ cups shredded mozzarella cheese divided: Mozzarella provides that quintessential stretchy cheese pull; try grating a block yourself to avoid the anti-caking agents in pre-shredded bags.
¼ cup milk: This helps thin out the thick jarred sauce slightly so it coats the noodles evenly during baking without drying out.
1 tablespoon onion powder: This adds a savory depth of flavor without the texture of raw onions which is great for picky eaters.
1 tablespoon garlic powder: Essential for that classic Italian profile garlic powder distributes evenly throughout the sauce unlike fresh minced garlic which might burn.
1 cup shredded Cheddar cheese: The sharpness of Cheddar cuts through the richness of the Alfredo sauce adding a nice color and tangy flavor profile.

Method

Start by setting your oven to 350 degrees F (175 degrees C) so it is ready to go when you are done mixing. Place your chicken breasts in a pot, cover them with water, and bring to a boil before simmering for about 15 minutes until cooked through.
While the chicken is simmering, grab a second large pot and get your salted water boiling for the pasta. Toss in the penne and let it cook for about 11 minutes until it is tender but still has a bit of a bite.
Once the chicken is fully cooked and drained, carefully cut it into bite-sized cubes that will be easy to eat. In a large bowl, mix the chicken, cooked noodles, Alfredo sauce, half the mozzarella, milk, and spices until everything is well coated.
Transfer your creamy pasta and chicken mixture into your prepared 1 ½-quart casserole dish, spreading it out evenly. Sprinkle the remaining mozzarella and the cheddar cheese over the top to create a delicious, golden crust.
Place the dish in your preheated oven and let it bake for approximately 25 minutes. You are looking for the cheese to be completely melted and the sauce to be bubbly around the edges.

Notes

Undercook the Pasta: I always drain the pasta about a minute or two before the package instructions say to, because it will continue cooking in the oven and absorb sauce.
Season the Boiling Water: I make sure to heavily salt the water used for the chicken and the pasta; it’s the only chance to season the inside of the ingredients.
Broil the Top: For a golden, crispy cheese crust, I like to switch the oven to broil for the last 2-3 minutes, watching it closely so it doesn't burn.
Rest Before Serving: I let the casserole sit for about 10 minutes after taking it out of the oven; this helps the sauce thicken up so it isn't too runny when scooped.
Add Fresh Herbs: I find that stirring in some fresh parsley or basil right at the end adds a fresh, bright note that cuts through the heavy creaminess.