Creamy Baked Chicken Alfredo Casserole

My neighbor knocked on my door one Wednesday evening holding an empty casserole dish and asked if I had something easy she could make for her kids before soccer practice. I handed her this recipe scribbled on a sticky note, and by Friday she'd made it three times. There's something about the way the mozzarella gets all bubbly and golden on top that makes even picky eaters go quiet at the table. It's the kind of dish that doesn't ask much of you but gives back tenfold in comfort and satisfaction.

I made this for my sister's birthday dinner last winter, and halfway through baking, the smell pulled her into the kitchen asking what I'd ordered from a restaurant. When I told her it was homemade, she didn't believe me until she saw the empty cream carton in the trash. We ate it straight from the dish with forks, standing at the counter, talking about nothing important. That's when I knew this recipe was a keeper.

Ingredients

• Penne or ziti pasta: These shapes have ridges and hollow centers that grab onto the creamy sauce, so every bite is fully coated and satisfying.
• Cooked chicken breast: Rotisserie chicken is your best friend here, saving you time and adding a little extra seasoning you didn't have to think about.
• Unsalted butter: This is the flavor base for your sauce, and unsalted gives you control over how much salt ends up in the final dish.
• Garlic: Fresh cloves sautéed until they smell like heaven set the tone for everything that follows.
• Heavy cream: The backbone of Alfredo sauce, it turns silky and luxurious when simmered gently with Parmesan.
• Freshly grated Parmesan cheese: Pre-grated stuff doesn't melt the same way, so take the extra minute to grate it yourself for a smoother sauce.
• Salt, black pepper, and nutmeg: Just a pinch of nutmeg adds a warmth you can't quite name but will absolutely notice if it's missing.
• Shredded mozzarella cheese: This is what gives you that golden, bubbly top that everyone fights over at the table.
• Fresh parsley: A small handful chopped at the end makes the whole dish look like you tried harder than you actually did.

Instructions

Prep your oven and dish:

Set your oven to 375°F and grease a 9x13-inch baking dish with a little butter or cooking spray. This keeps everything from sticking and makes cleanup so much easier later.

Cook the pasta:

Boil your penne or ziti in salted water until it's just shy of fully cooked, since it'll finish baking in the oven. Drain it well and set it aside while you make the sauce.

Start the Alfredo sauce:

Melt the butter in a large saucepan over medium heat, then add the garlic and let it sizzle for about a minute until your kitchen smells like an Italian restaurant. Don't let it brown or it'll turn bitter.

Build the creamy base:

Pour in the heavy cream and let it come to a gentle simmer, then stir in the Parmesan, salt, pepper, and nutmeg. Keep stirring until the cheese melts completely and the sauce looks smooth and glossy.

Combine everything:

Add your cooked chicken and drained pasta right into the sauce and toss until every piece is coated in that creamy goodness. It should look rich and almost too indulgent.

Assemble the casserole:

Pour the whole mixture into your greased baking dish and spread it out evenly, then scatter the mozzarella on top in an even layer. Don't skip the edges or you'll regret it when someone gets a dry corner piece.

Bake until bubbly:

Slide the dish into the oven and bake for 25 to 30 minutes, until the cheese on top is bubbling and turning golden brown in spots. Your kitchen will smell incredible.

Rest and garnish:

Let the casserole sit for about 5 minutes before serving so the sauce can settle and thicken slightly. Sprinkle fresh parsley over the top if you want it to look fancy.

Save

One night I made this for a friend going through a rough breakup, and she ate two servings without saying a word. When she finally looked up, she just said, this is exactly what I needed. Sometimes food does more than fill you up. It reminds you that simple, warm things still exist in the world.

Making It Your Own

This casserole is forgiving and flexible, so if you want to sneak in some steamed broccoli or sautéed mushrooms, go right ahead. I've added spinach straight from the freezer (just squeeze out the water first) and it worked beautifully. If you're trying to lighten it up, swap half the heavy cream for half-and-half, though it won't be quite as decadent. You can also use any pasta shape you have on hand, though short tubes or spirals work best for catching all that sauce.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container, and they reheat like a dream in the microwave or a low oven. I actually think the flavors meld together even more the next day, so don't be surprised if lunch tastes better than dinner did. If the sauce looks a little dry after reheating, just splash in a tablespoon of milk or cream and stir it through. You can also freeze individual portions wrapped tightly in foil for up to two months, then bake them straight from frozen at 350°F until heated through.

Serving Suggestions

This casserole is rich and filling, so it pairs best with something light and crisp on the side. A simple green salad with lemon vinaigrette or some garlic bread for soaking up extra sauce are both solid choices. I like serving it with roasted green beans or a handful of cherry tomatoes tossed in olive oil and salt. If you're feeling fancy, pour a glass of Chardonnay or a light Pinot Grigio to balance out all that creamy goodness.

• Serve it family style and let everyone dig in with a big spoon.
• Pair it with something acidic like a tangy salad to cut through the richness.
• Don't forget to warn people that the edges get extra crispy and are worth fighting over.

Save

This is the kind of recipe you'll make on autopilot after a long day, and it'll still turn out perfect every time. Keep it in your back pocket for busy weeknights, last minute guests, or whenever you need something that feels like a hug on a plate.

Recipe Help & FAQs

→ Can I use frozen chicken instead of cooked chicken breast?

Yes, thaw frozen chicken breast first, then cook it by baking, boiling, or pan-searing until fully cooked and tender. Alternatively, use rotisserie chicken for convenience and time savings.

→ What type of pasta works best for this casserole?

Penne or ziti pasta are ideal because their shapes hold the Alfredo sauce well. You can also use rigatoni or fusilli for variety, ensuring the pasta is cooked to al dente before mixing.

→ How can I make a lighter version of this casserole?

Substitute half-and-half or whole milk for heavy cream to reduce fat content. You can also use part-skim mozzarella and reduce the butter slightly while maintaining the sauce's consistency.

→ What vegetables pair well with this dish?

Steamed broccoli, fresh spinach, or sautéed mushrooms add nutritional value and texture. Fold them into the pasta mixture before baking, or layer them in the dish for added flavor.

→ How do I prevent the casserole from drying out during baking?

Ensure the sauce is creamy and well-distributed before baking. Cover the dish with foil for the first 15 minutes, then uncover to allow the cheese topping to brown. Let it rest 5 minutes before serving.

→ Can I prepare this casserole in advance and refrigerate it?

Yes, assemble the casserole, cover it tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to baking time if baking directly from the refrigerator for even cooking.