Chicken Alfredo Casserole Recipe

This chicken Alfredo casserole combines tender chicken, pasta, creamy Alfredo sauce, mozzarella, and Parmesan cheese in one comforting baked dish. It delivers all the rich flavors of classic chicken Alfredo in an easy casserole format that's perfect for family dinners, meal prep, potlucks, and busy weeknights.

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Course: Dinner

Cuisine: Italian-American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 615kcal

Author: Abby Pinkmann

Cost: $8

Equipment

9x13-inch baking dish
large pot
Large mixing bowl
colander
mixing spoon
Measuring cups and spoons
Oven

Ingredients

1 lb fettuccine or penne pasta
3 cups cooked chicken breast, shredded or diced
3 cups Alfredo sauce
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
3 cloves garlic, minced
1 tbsp butter
1 tsp Italian seasoning
1/2 tsp black pepper
1/2 tsp salt
2 tbsp fresh parsley, chopped

Instructions

Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain and set aside.
In a large mixing bowl, combine the cooked pasta, chicken, Alfredo sauce, garlic, Italian seasoning, salt, black pepper, half of the mozzarella cheese, and half of the Parmesan cheese. Stir until evenly coated.
Transfer the mixture to the prepared baking dish and spread evenly.
Top with the remaining mozzarella cheese and Parmesan cheese.
Bake uncovered for 25 to 30 minutes until the cheese is melted and lightly golden around the edges.
Allow the casserole to rest for 5 minutes before serving.
Garnish with chopped parsley and serve warm.

Notes

Cook the pasta only until al dente since it will continue cooking while baking. Freshly grated cheese melts more smoothly than pre-shredded varieties. Rotisserie chicken works well for convenience and flavor. Let the casserole rest for 5 minutes before serving to help it set. Refrigerate leftovers for up to 4 days or freeze for up to 3 months.

Nutrition