There’s just something about a bubbling, cheesy Chicken Alfredo Casserole that makes dinner feel like an event rather than an obligation. It’s a family favorite in my house, adored for its tender chicken, rich and creamy Alfredo sauce, pockets of melty mozzarella, and a buttery golden breadcrumb topping. This dish brings everything we love about classic Alfredo pasta—with the added comfort (and crowd-pleasing ease) of casserole form. Whether you’re feeding picky kids or impressing grown-up guests, this Chicken Alfredo Casserole will always have everyone coming back for seconds.
Ingredients You’ll Need
Simple, classic flavors are at the heart of every delicious Chicken Alfredo Casserole. You don’t need anything fancy—just some essential ingredients that combine beautifully to create an irresistible, hearty bake you’ll want to make again and again.
- Penne Pasta: Holds all that creamy sauce in its ridges—cook until just al dente so it stays perfectly tender after baking.
- Cooked Chicken Breast: Shredded chicken keeps things easy and makes each bite hearty and protein-packed; rotisserie chicken works like a charm.
- Alfredo Sauce: Homemade or your favorite store-bought jar both work, delivering that rich, creamy base that’s key to the casserole’s flavor.
- Sour Cream: Adds tang and extra creaminess, making the sauce even silkier and more luxurious.
- Garlic Powder: Infuses the casserole with warm, mellow garlic essence; you can add a touch more if you love garlic.
- Italian Seasoning: A shortcut to classic herby flavor—it gives depth and a lovely aroma in every forkful.
- Salt: Don’t skip this—it brings all the flavors together and enhances every ingredient.
- Black Pepper: Lends a little extra warmth and subtle heat to balance the creamy sauce.
- Shredded Mozzarella Cheese: Melts to gooey perfection and provides that irresistible cheese pull everyone loves.
- Grated Parmesan Cheese: Adds a salty, nutty note and amps up the Italian flair.
- Frozen Broccoli Florets (optional): A pop of green and a bit of crunch—plus you can swap in spinach or mushrooms for variety.
- Panko Breadcrumbs: These Japanese-style crumbs crisp up beautifully, creating a buttery contrast to the soft, cheesy filling.
- Unsalted Butter (melted): Helps those panko crumbs toast up deeply golden and flavorful.
- Chopped Fresh Parsley: Brings a fresh, vibrant hit of green and makes the casserole look as good as it tastes.
How to Make Chicken Alfredo Casserole
Step 1: Preheat and Prepare
Crank up your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. This ensures nothing sticks and makes cleanup a breeze. Getting these prep steps out of the way means you can focus on assembling the deliciousness that is Chicken Alfredo Casserole.
Step 2: Cook the Pasta
Boil your penne pasta according to package instructions until just al dente—you want it to have a slight bite, as it’ll keep cooking in the oven. Drain the pasta and set aside while you prepare the rest of your ingredients. This ensures perfectly textured noodles in every bite.
Step 3: Make the Creamy Casserole Filling
In a large bowl, combine your shredded chicken, Alfredo sauce, sour cream, garlic powder, Italian seasoning, salt, pepper, 1 cup of mozzarella, Parmesan, and broccoli (if using). Mix everything together until well combined. This creamy mixture is the heart of Chicken Alfredo Casserole, loaded with great flavor and perfect for holding together every forkful.
Step 4: Assemble the Casserole
Add your cooked pasta to the bowl and toss everything together, making sure each noodle is coated in the luscious sauce. Spread the mixture evenly into your prepared baking dish, smoothing out the top for even baking. This step guarantees a hearty, evenly distributed casserole.
Step 5: Top with Cheese and Breadcrumbs
In a small bowl, stir together the panko breadcrumbs with the melted butter until combined. Sprinkle the remaining mozzarella cheese across the top of the casserole, then evenly distribute the buttery panko mixture for a crunchy, golden finish.
Step 6: Bake It Off
Bake in your preheated oven for 25–30 minutes, or until the top is beautifully golden and the casserole is hot and bubbly around the edges. When it’s ready, your kitchen will smell incredible and the top will be a gorgeous, cheesy crust.
Step 7: Garnish and Serve
Take your Chicken Alfredo Casserole out of the oven and shower it with chopped fresh parsley. The brightness is the perfect finishing touch—making the dish look as wonderful as it tastes.
How to Serve Chicken Alfredo Casserole
Garnishes
Fresh parsley is my go-to garnish—its vibrant green color pops against the creamy casserole and adds just a hint of freshness. For a more decadent finish, you could also sprinkle on a little extra grated Parmesan or even microplaned lemon zest for a touch of brightness.
Side Dishes
Chicken Alfredo Casserole pairs beautifully with a simple green salad tossed in a light vinaigrette, helping to balance out the richness. Garlic bread is always a winner for soaking up any extra sauce, and a side of roasted asparagus or green beans adds a nice complementary crunch.
Creative Ways to Present
If you want to get fancy, try spooning the hot Chicken Alfredo Casserole into individual ramekins for a dinner party, or portion it out into bowls and top each with a few shavings of Parmesan and a little extra parsley. For a laid-back family dinner, just bring the whole bubbling casserole to the table and let everyone dig in family style—it never fails to please.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Alfredo Casserole keeps like a dream. Once cooled, cover your baking dish tightly with foil or transfer portions to airtight containers, then refrigerate for up to 3–4 days. It reheats well and stays wonderfully creamy.
Freezing
To freeze, assemble the casserole as directed but skip the baking. Cover tightly with plastic wrap and foil, then store in the freezer for up to two months. When you’re ready to enjoy, thaw overnight in the refrigerator before baking as instructed.
Reheating
Reheating is easy: simply pop leftovers in a 350°F oven (covered with foil to prevent drying) until warmed through, about 20–25 minutes. For individual portions, the microwave works fine; just add a splash of milk and microwave until hot, giving it a good stir halfway through.
FAQs
Can I use a different type Main Course
Absolutely! Penne is traditional and practical, but rotini, rigatoni, or ziti all work beautifully in Chicken Alfredo Casserole. Just be sure to cook the pasta al dente so it doesn’t get too soft while baking.
Is it possible to make this casserole gluten-free?
Yes, simply swap in your favorite gluten-free pasta and use gluten-free panko or breadcrumbs. Make sure your Alfredo sauce is also certified gluten-free for peace of mind.
Can I make Chicken Alfredo Casserole with rotisserie chicken?
Definitely—using rotisserie chicken is a fantastic shortcut! It’s already cooked and easy to shred, which shaves off precious time when you’re making this casserole for a busy weeknight.
How can I add more vegetables?
Feel free to stir in sauteed mushrooms, spinach, or even sun-dried tomatoes with the broccoli, or swap them in altogether. This is a versatile recipe, and extra veggies add flavor, color, and nutrition while making the casserole more substantial.
Can I make Chicken Alfredo Casserole in advance?
Yes! You can assemble the casserole up to a day ahead and keep it covered in the fridge until you’re ready to bake. It’s a real lifesaver if you’re entertaining or just want to get dinner sorted ahead of time.
Final Thoughts
If you haven’t yet discovered the magic of Chicken Alfredo Casserole, this is your invitation to try it. Hearty, creamy, and easy enough for a weeknight, it brings everyone to the table with a smile. I can’t wait for you to take your first cheesy, satisfying bite—enjoy every forkful!
Print
Chicken Alfredo Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a comforting and rich Chicken Alfredo Casserole, a delicious twist on the classic pasta dish. Creamy Alfredo sauce coats tender chicken and pasta, topped with a golden, cheesy breadcrumb crust.
Ingredients
Pasta:
- 12 ounces penne pasta
Chicken Mixture:
- 3 cups cooked chicken breast (shredded)
- 3 cups Alfredo sauce (homemade or store-bought)
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup frozen broccoli florets (optional)
Topping:
- 1/2 cup panko breadcrumbs
- 2 tablespoons unsalted butter (melted)
- chopped fresh parsley for garnish
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook Pasta: Cook pasta until al dente, drain, and set aside.
- Prepare Chicken Mixture: In a bowl, combine chicken, Alfredo sauce, sour cream, seasonings, cheeses, and broccoli (if using). Add cooked pasta and mix well.
- Assemble Casserole: Spread mixture in the baking dish.
- Add Topping: Combine breadcrumbs with melted butter and sprinkle over the casserole. Top with remaining mozzarella.
- Bake: Bake for 25–30 minutes until bubbly and golden.
- Garnish and Serve: Garnish with parsley before serving.
Notes
- Swap broccoli for spinach or mushrooms for variation.
- For a creamier texture, add extra Alfredo sauce before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 casserole
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 115mg
