Creamy Baked Chicken Alfredo Casserole (Printable Version)

Rich and creamy baked pasta with tender chicken, silky Alfredo sauce, and gooey mozzarella for a comforting family meal.

# Ingredient List:

→ Pasta

01 - 12 oz penne or ziti pasta

→ Chicken

02 - 2 cups cooked chicken breast, diced or shredded

→ Sauce

03 - 2 tablespoons unsalted butter
04 - 3 cloves garlic, minced
05 - 2 cups heavy cream
06 - 1 cup freshly grated Parmesan cheese
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 teaspoon ground nutmeg

→ Cheese Topping

10 - 2 cups shredded mozzarella cheese

→ Garnish

11 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Cook pasta in salted boiling water until al dente. Drain and set aside.
03 - Melt butter in a large saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
04 - Pour heavy cream into the saucepan and bring to a gentle simmer. Add Parmesan cheese, salt, pepper, and nutmeg. Stir until cheese melts completely and sauce becomes smooth.
05 - Add cooked chicken and drained pasta to the sauce. Mix thoroughly to coat all pasta evenly.
06 - Pour the pasta mixture into the prepared baking dish. Distribute shredded mozzarella evenly over the top.
07 - Bake for 25-30 minutes until cheese is bubbling and golden brown.
08 - Let stand for 5 minutes before serving. Garnish with fresh chopped parsley if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but really you just stirred some things together and let the oven do the work.
  • Leftovers reheat beautifully, so lunch the next day feels like a little gift you gave yourself.
  • You can toss in whatever vegetables are wilting in your crisper drawer and no one will ever know it wasn't planned.
02 -
  • Undercook your pasta by a minute or two because it will keep cooking in the oven, and mushy pasta ruins the whole thing.
  • Use freshly grated Parmesan from a block, not the powdery kind in a shaker, or your sauce will never get silky.
  • Let the casserole rest after baking or the first scoop will be a runny mess that slides right off the spoon.
03 -
  • Toss the cooked pasta with a drizzle of olive oil before mixing it into the sauce so it doesn't clump together while you work.
  • If you want a crunchier topping, mix panko breadcrumbs with melted butter and sprinkle it over the mozzarella before baking.
  • Taste your sauce before assembling and adjust the salt, because Parmesan can vary in saltiness depending on the brand.
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