Best Chicken Alfredo Casserole

Weeknight dinners can feel like such a puzzle sometimes. You want something that tastes homemade and comforting, but you also need it to be ready before everyone gets hangry. That’s where this chicken alfredo casserole comes in. It’s basically everything you love about chicken alfredo pasta, but in a form that’s easier to make and even easier to serve.

I love that you can prep most of this ahead of time. Cook your chicken while you’re making lunch, or use up that rotisserie chicken from the grocery store. Boil your pasta, mix everything together, and pop it in the oven. The best part? It’s all in one dish, which means less cleanup for you later.

The creamy alfredo sauce mixed with cream cheese makes this so rich and satisfying. And the cheese on top? It gets all melty and golden in the oven. My family asks for this one on repeat, especially during busy school nights when we need something filling that doesn’t require a lot of fuss.

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What Kind of Chicken Should I Use?

For this casserole, you have a few options when it comes to chicken. Rotisserie chicken is probably the easiest route – just shred it up and you’re good to go, plus it adds great flavor. If you prefer to cook your own, boneless skinless chicken breasts or thighs both work well, though thighs will give you a bit more moisture and flavor. You can also use leftover cooked chicken from another meal, which makes this recipe perfect for using up what’s already in your fridge. Just make sure whatever chicken you use is fully cooked and cut or shredded into bite-sized pieces so it distributes evenly throughout the casserole.

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Options for Substitutions

This casserole is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Penne pasta: Any short pasta works great here – try rigatoni, ziti, rotini, or even bowtie pasta. Just cook according to package directions and you’re good to go.
• Chicken: Use rotisserie chicken for a shortcut, or swap in cooked turkey, shrimp, or even Italian sausage if you want to change things up. You could also make this vegetarian by adding broccoli or mushrooms instead.
• Alfredo sauce: Store-bought is convenient, but you can make your own with butter, heavy cream, and parmesan if you prefer. You’ll need about 3 cups total.
• Cream cheese: If you don’t have cream cheese, you can use an extra cup of heavy cream or sour cream to keep that creamy texture.
• Mozzarella and parmesan: Feel free to use whatever cheese you have on hand – cheddar, gruyere, or fontina all work well. You can also use pre-shredded cheese to save time, though freshly grated melts better.
• Italian seasoning: No Italian seasoning? Mix together equal parts dried basil, oregano, and thyme, or just use whatever dried herbs you have in your pantry.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with this casserole is overcooking your pasta – since it bakes in the oven for another 35 minutes, cook the penne about 2 minutes less than the package directions to avoid ending up with mushy noodles. Another common error is not softening the cream cheese before mixing, which leads to lumps in your sauce, so let it sit at room temperature for 30 minutes or microwave it for 15-20 seconds to make blending easier. Don’t skip covering the casserole for the first 25 minutes of baking, as this traps moisture and prevents the top from drying out before the inside is heated through. Finally, let the casserole rest for 5-10 minutes after baking so the sauce can thicken up and make serving cleaner and less runny.

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What to Serve With Chicken Alfredo Casserole?

This rich and cheesy casserole pairs perfectly with a simple side salad – I usually toss together some romaine lettuce, cherry tomatoes, and cucumbers with a light vinaigrette to balance out all that creamy goodness. Garlic bread is another great option since you can never have too much garlic when Italian flavors are involved, and it’s perfect for anyone who wants a little extra carbs on their plate. If you want to add some vegetables to the meal, roasted broccoli or green beans work really well because their slight bitterness cuts through the richness of the alfredo sauce. A Caesar salad is also a solid choice if you want to stick with the Italian theme throughout your dinner.

Storage Instructions

Store: This casserole keeps really well in the fridge for up to 4 days. Just cover it tightly with foil or transfer it to an airtight container once it’s cooled down. It’s one of those dishes that actually tastes even better the next day after all the flavors have had time to hang out together.

Freeze: You can absolutely freeze this casserole! Let it cool completely, then wrap it tightly in plastic wrap and a layer of foil, or portion it out into freezer-safe containers. It’ll stay good for up to 3 months, which makes it perfect for those nights when you need dinner in a pinch.

Reheat: To warm it up, cover with foil and bake at 350°F for about 20-25 minutes if it’s from the fridge, or 45-50 minutes if frozen. You can also microwave individual portions for 2-3 minutes, stirring halfway through. Add a splash of milk if it seems a bit dry after reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4200-4700
• Protein: 225-250 g
• Fat: 200-230 g
• Carbohydrates: 340-370 g

Ingredients

For the pasta and chicken:

• 16 oz penne pasta
• 3 tbsp olive oil (I use Bertolli extra virgin olive oil)
• 3 cups chicken breast (cooked and shredded)
• 1 tsp salt
• 1/2 tsp pepper

For the sauce:

• 30 oz alfredo sauce
• 8 oz cream cheese (softened at room temperature)
• 1.25 cups milk
• 4 garlic cloves (minced)
• 1.5 tsp Italian seasoning
• 3/4 tsp salt
• 1/2 tsp pepper

For the casserole:

• 1.5 cups mozzarella cheese (shredded)
• 3/4 cup Parmesan cheese (grated)

For topping (optional):

• 1.25 cups mozzarella cheese (shredded)
• 3/4 cup Parmesan cheese
• fresh parsley (chopped, for garnish)

Step 1: Prepare the Oven and Cook the Pasta

• 16 oz penne pasta
• salt

Preheat your oven to 350°F.

While it heats, bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente (usually 9-11 minutes).

Drain the pasta and set aside—don’t rinse it, as the starch helps the sauce cling to the noodles.

Step 2: Prepare the Creamy Alfredo Sauce Base

• 30 oz alfredo sauce
• 8 oz cream cheese
• 1.25 cups milk
• 4 garlic cloves
• 1.5 tsp Italian seasoning
• 3/4 tsp salt
• 1/2 tsp pepper

In a large mixing bowl, combine the softened cream cheese, milk, jarred alfredo sauce, minced garlic, Italian seasoning, salt, and pepper.

Whisk everything together until smooth and well combined—the cream cheese should fully incorporate into the sauce.

I like to warm the milk slightly before mixing to help the cream cheese blend more easily and create a silkier sauce overall.

Step 3: Combine Pasta, Chicken, and Sauce

• cooked penne pasta from Step 1
• 3 cups chicken breast
• creamy alfredo sauce mixture from Step 2
• 1.5 cups mozzarella cheese
• 3/4 cup Parmesan cheese

Add the cooked pasta from Step 1 and the shredded chicken to the alfredo sauce mixture from Step 2.

Stir gently but thoroughly to coat all the pasta and chicken evenly with the sauce.

Then fold in 1.5 cups of the shredded mozzarella and 3/4 cup of the grated Parmesan cheese, stirring just until combined.

Step 4: Assemble and Top the Casserole

• pasta and sauce mixture from Step 3
• 1.25 cups mozzarella cheese
• 3/4 cup Parmesan cheese

Pour the pasta and sauce mixture from Step 3 into a 9×13 inch baking dish, spreading it evenly.

Top with the remaining 1.25 cups of shredded mozzarella and 3/4 cup of Parmesan cheese, distributing them evenly across the surface.

For the best texture, I make sure the cheese topping is relatively even so it browns uniformly.

Step 5: Bake the Casserole

Cover the baking dish tightly with foil and bake for 25 minutes.

Then carefully remove the foil and bake uncovered for another 10 minutes, until the cheese on top is melted and beginning to turn golden brown.

The casserole is done when the sauce is bubbling gently around the edges and the top cheese is lightly browned.

Step 6: Rest and Garnish

• fresh parsley

Remove the casserole from the oven and let it rest for 5 minutes before serving—this allows the sauce to set slightly so it won’t be overly runny when plated.

Garnish generously with fresh chopped parsley and serve warm.

Best Chicken Alfredo Casserole

Delicious Best Chicken Alfredo Casserole recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 7 servings

Calories 4450 kcal

Ingredients

  

For the pasta and chicken::

• 16 oz penne pasta
• 3 tbsp olive oil (I use Bertolli extra virgin olive oil)
• 3 cups chicken breast (cooked and shredded)
• 1 tsp salt
• 1/2 tsp pepper

For the sauce::

• 30 oz alfredo sauce
• 8 oz cream cheese (softened at room temperature)
• 1.25 cups milk
• 4 garlic cloves (minced)
• 1.5 tsp Italian seasoning
• 3/4 tsp salt
• 1/2 tsp pepper

For the casserole::

• 1.5 cups mozzarella cheese (shredded)
• 3/4 cup Parmesan cheese (grated)

For topping (optional):

• 1.25 cups mozzarella cheese (shredded)
• 3/4 cup Parmesan cheese
• fresh parsley (chopped, for garnish)

Instructions

 

• Preheat your oven to 350°F. While it heats, bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente (usually 9-11 minutes). Drain the pasta and set aside—don't rinse it, as the starch helps the sauce cling to the noodles.
• In a large mixing bowl, combine the softened cream cheese, milk, jarred alfredo sauce, minced garlic, Italian seasoning, salt, and pepper. Whisk everything together until smooth and well combined—the cream cheese should fully incorporate into the sauce. I like to warm the milk slightly before mixing to help the cream cheese blend more easily and create a silkier sauce overall.
• Add the cooked pasta from Step 1 and the shredded chicken to the alfredo sauce mixture from Step 2. Stir gently but thoroughly to coat all the pasta and chicken evenly with the sauce. Then fold in 1.5 cups of the shredded mozzarella and 3/4 cup of the grated Parmesan cheese, stirring just until combined.
• Pour the pasta and sauce mixture from Step 3 into a 9x13 inch baking dish, spreading it evenly. Top with the remaining 1.25 cups of shredded mozzarella and 3/4 cup of Parmesan cheese, distributing them evenly across the surface. For the best texture, I make sure the cheese topping is relatively even so it browns uniformly.
• Cover the baking dish tightly with foil and bake for 25 minutes. Then carefully remove the foil and bake uncovered for another 10 minutes, until the cheese on top is melted and beginning to turn golden brown. The casserole is done when the sauce is bubbling gently around the edges and the top cheese is lightly browned.
• Remove the casserole from the oven and let it rest for 5 minutes before serving—this allows the sauce to set slightly so it won't be overly runny when plated. Garnish generously with fresh chopped parsley and serve warm.