Baked Chicken Alfredo Pasta Casserole
45 min
|
intermediate
Recipe by Eunice
Introduction
This baked chicken alfredo pasta casserole is pure weeknight armor: garlicky, creamy Alfredo tossed with juicy chicken and penne, then blanketed in mozzarella till it bubbles and browns.
It is the Italian-American classic turned cozy casserole, perfect for feeding a hungry crowd, potlucks, or a cold Sunday, with Parmesan bite, oregano warmth, and leftovers that reheat like a dream.
Ingredients (6 servings)
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Ingredients
- 12 oz penne pasta penne pasta 12 oz
- 2½ cups boneless, skinless chicken breast, cooked, shredded (or diced) boneless, skinless chicken breast 0.91 lb
- 3 Tbsp unsalted butter unsalted butter 1.5 oz
- 4 cloves garlic, minced garlic 0.36 head
- 3 Tbsp all-purpose flour all-purpose flour 0.05 lb
- 2½ cups chicken broth chicken broth 20 fl oz
- 1 cup heavy cream heavy cream 8 fl oz
- 1½ cups grated Parmesan cheese grated Parmesan cheese 4.29 oz
- 1 cup shredded mozzarella cheese (plus more for topping) shredded mozzarella cheese 3.03 oz
- 1 tsp salt salt
- 1 tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 2 Tbsp dried oregano dried oregano 0.67 oz
- olive oil cooking spray (for baking dish) olive oil cooking spray 0.01 fl oz
How to Make Baked Chicken Alfredo Pasta Casserole
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Heat oven and prep the dish
Preheat the oven to 375 F and set a rack in the center.
Lightly spray a 9x13 inch baking dish with olive oil spray so nothing sticks and cleanup stays easy.
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Cook the pasta very al dente
Bring a large pot of well-salted water to a boil.
Cook the penne until 2 minutes shy of package directions so it finishes in the oven and does not turn mushy.
Reserve 1 cup of pasta water, then drain.
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Make a garlic roux
Melt the butter in a large skillet over medium heat.
Stir in the minced garlic and cook 30 seconds until fragrant, not browned.
Whisk in the flour and cook 1 to 2 minutes until the roux looks foamy and smells nutty.
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Build the Alfredo sauce
Gradually whisk in the chicken broth, then the heavy cream, whisking constantly to avoid lumps.
Simmer 2 to 4 minutes until slightly thick and glossy, like light gravy.
Season with salt, black pepper, and dried oregano.
Remove from heat and stir in Parmesan and 1 cup mozzarella until smooth.
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Combine pasta, chicken, and sauce
Add the cooked pasta and shredded chicken to the skillet and toss until every piece is coated.
Use a splash of reserved pasta water if the mixture looks too tight so it stays saucy after baking.
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Assemble and top
Transfer everything to the prepared baking dish and spread in an even layer.
Shower the top with extra shredded mozzarella and a pinch of oregano if you like a little herb crust.
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Bake and finish
Bake 18 to 22 minutes until bubbling at the edges and the top is melted and lightly golden.
Broil 1 to 2 minutes if you want deeper color, watching closely because cheese goes from bronzed to burned fast.
Rest 10 minutes so the sauce settles and slices clean.
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If using raw chicken breast instead of cooked
Cut 1 lb raw chicken breast into small bite-size pieces and season lightly with salt and pepper.
Toss the raw chicken into the sauced pasta, transfer to the dish, cover tightly with foil, and bake 30 to 35 minutes until the chicken hits 165 F in the center.
Uncover, sprinkle extra mozzarella, and bake 10 to 12 minutes more for browning.
Substitutions
- Cooked chicken → Rotisserie chicken
- Rotisserie chicken brings seasoned, juicy meat with roasted flavor that deepens the Alfredo and saves you time; shred it while warm for the best texture.
- Cooked chicken → Canned chicken (well-drained and shredded)
- Well-drained canned chicken gives weeknight convenience and a softer, shreddy bite; pat it dry to avoid watering down the sauce and bump the oregano and pepper for extra character.
- Cooked chicken → 1 lb raw chicken breast, diced small
- Raw chicken yields ultra-juicy, freshly cooked pieces when baked in the casserole, but it requires a longer bake covered with foil until the chicken reaches 165 F for safety and tenderness.
Tips
- Salt and undercook the pasta
- Pasta water should taste like the ocean, and penne should be very al dente so it finishes to perfection in the oven instead of bloating into mush.
- Cheese goes in off the heat
- Turn off the burner before adding Parmesan and mozzarella to the sauce so they melt smoothly without turning grainy or splitting.
- Warm liquids prevent lumps
- Add the broth and cream gradually while whisking so the roux stays silky and the sauce thickens evenly.
- Use a wide, shallow dish
- A 9x13 pan gives more surface area for browning, which means more bubbly, cheesy crust and better texture contrast.
- Rest before serving
- Ten minutes of rest lets the sauce tighten just enough to slice squares cleanly without losing creaminess.
- Flavor boost, if you like it bold
- A pinch of chicken bouillon powder or a splash of pasta water intensifies savory depth while keeping the sauce glossy and balanced.
Nutrition Facts *
| Energy | 536 | kcal |
|---|---|---|
| Protein | 32 | g |
| Total Fat | 32 | g |
| Carbohydrates | 30 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My sauce looks thin after mixing with the pasta. What now?
- Stir over low heat until it just begins to thicken again, then add small splashes of reserved pasta water to fine-tune the consistency; it should lightly coat the pasta, not pool.
- The cheese turned grainy. Can I fix it?
- Take it off the heat, whisk in a tablespoon of cream to smooth things out, and avoid boiling the cheese next time by adding it off heat and using freshly grated Parmesan.
- Why is my casserole watery?
- Drain canned or rotisserie chicken well, undercook the pasta by 2 minutes, and rest the baked casserole 10 minutes so the sauce sets instead of running.
- Can I add veggies without making it soggy?
- Yes, use pre-cooked, dry veggies like roasted broccoli, sauteed mushrooms, or thawed and squeezed spinach so excess moisture does not thin the sauce.
- Can I make this ahead?
- Assemble up to 24 hours in advance, cover, and refrigerate; bake covered at 375 F for 20 minutes, uncover, then continue until hot and bubbling, adding 5 to 10 extra minutes if starting cold.
- Does this freeze well?
- Freeze unbaked for best texture up to 2 months, thaw overnight in the fridge, then bake covered until hot and finish uncovered; the roux base helps keep the creamy sauce stable.
Serving Suggestions
Big salad, garlicky bread, and a chill glass of Pinot Grigio turn this into a proper dinner, while a quick hit of red pepper flakes on top gives that New York pizzeria whisper of heat.
If you crave crunch, scatter butter-toasted panko and a little extra Parmesan before the final 10 minutes of baking, or fold in roasted broccoli for a cozy, complete casserole that eats like a hug.
More pairings:
Reviews
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Noah Miller, Cedar Rapids, Iowa: Really nice recipe, but note that "2½ chicken broth" misses the unit. It guessed it meant 2½ cups and it turned out fine.
: Thanks for pointing out the missing unit, Noah—we’ll double-check and update that!
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