Description

This Best Chicken Alfredo Casserole recipe transforms the classic creamy chicken alfredo pasta into a comforting, easy-to-make baked dish perfect for weeknight dinners. Featuring tender shredded chicken, al dente penne pasta, and a rich cream cheese-infused alfredo sauce, all topped with melted mozzarella and Parmesan cheese baked to golden perfection. It’s great for meal prep, reheats beautifully, and is a guaranteed crowd-pleaser.

Ingredients

Scale

For the pasta and chicken:

16 oz penne pasta
3 tbsp olive oil (I use Bertolli extra virgin olive oil)
3 cups chicken breast (cooked and shredded)
1 tsp salt
1/2 tsp pepper

For the sauce:

30 oz alfredo sauce
8 oz cream cheese (softened at room temperature)
1.25 cups milk
4 garlic cloves (minced)
1.5 tsp Italian seasoning
3/4 tsp salt
1/2 tsp pepper

For the casserole:

1.5 cups mozzarella cheese (shredded)
3/4 cup Parmesan cheese (grated)

For topping (optional):

1.25 cups mozzarella cheese (shredded)
3/4 cup Parmesan cheese
fresh parsley (chopped, for garnish)

Instructions

Prepare the Oven and Cook the Pasta: Preheat your oven to 350°F. Meanwhile, bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente (about 9-11 minutes). Drain the pasta and set aside—don’t rinse it to preserve starch for sauce adherence.
Prepare the Creamy Alfredo Sauce Base: In a large bowl, whisk together softened cream cheese, milk (warmed slightly), jarred alfredo sauce, minced garlic, Italian seasoning, salt, and pepper until smooth and fully incorporated, creating a silky sauce.
Combine Pasta, Chicken, and Sauce: Add the cooked penne and shredded chicken to the alfredo sauce. Stir gently to coat everything evenly. Fold in 1.5 cups mozzarella and 3/4 cup Parmesan cheese until just combined.
Assemble and Top the Casserole: Transfer the mixture to a 9×13-inch baking dish, spreading evenly. Sprinkle the top with the remaining 1.25 cups mozzarella and 3/4 cup Parmesan cheeses, distributing uniformly for an even golden melt.
Bake the Casserole: Cover the dish tightly with foil and bake for 25 minutes. Remove the foil carefully and bake uncovered for an additional 10 minutes until the top is bubbly, melted, and slightly golden browned.
Rest and Garnish: Let the casserole rest for 5 minutes out of the oven to allow the sauce to thicken. Garnish with freshly chopped parsley and serve warm.

Notes

Cook pasta 2 minutes less than package directions to avoid mushy noodles after baking.
Soften cream cheese before mixing to prevent lumps—room temperature or 15-20 seconds microwaving.
Cover casserole during the first 25 minutes in the oven to retain moisture.
Let casserole rest 5-10 minutes after baking for sauce to thicken and improve serving.
Substitute penne with other short pasta like rigatoni, ziti, or rotini.
Use rotisserie chicken for convenience or swap chicken with cooked turkey, shrimp, or Italian sausage.
For vegetarian version, replace chicken with broccoli or mushrooms.
Make your own alfredo sauce with butter, heavy cream, and parmesan as an alternative.
Use different cheeses such as cheddar, gruyere, or fontina as desired.
Store leftovers covered in the fridge up to 4 days; freeze up to 3 months.
Reheat refrigerated casserole at 350°F for 20-25 minutes, frozen casserole for 45-50 minutes, or microwave individual portions for 2-3 minutes with a splash of milk if dry.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Casserole
Method: Baking
Cuisine: Italian-American

Keywords: Chicken Alfredo, Casserole, Creamy Chicken Casserole, Baked Pasta, Weeknight Dinner, Comfort Food, One-Dish Meal