This easy chicken Alfredo casserole will be your new weeknight hero! It’s my go-to for something simple and cozy.
Tender chicken, penne pasta, and velvety Alfredo bake together under a layer of gooey cheese.
The best part? It tastes like you’ve spent hours in the kitchen, but it’s a breeze to make. Just boil, dump, and bake!
It’s a guaranteed winner of a chicken dinner.
Why You’ll Love This Chicken Alfredo Casserole
Comfort Food Favorite: You get all the familiar flavors of chicken Alfredo with an indulgent cheesy topping.
Quick & Easy: Save time by using leftover rotisserie chicken. Either way, the minimal ingredients and simple steps make this casserole SO easy.
Irresistible Taste: The creamy Alfredo sauce, juicy chicken, and perfectly cooked pasta create a delicious and satisfying dish. It hits the spot!
Ingredients
- Penne Pasta: The ideal pasta shape for capturing all that creamy Alfredo sauce.
- Chicken Breasts: Cook the chicken fresh or use leftover cooked chicken. Store-bought rotisserie chicken is also a flavorful time-saver!
- Red Onion and Garlic: It’s chopped, minced, and evenly distributed to add depth to the dish.
- Alfredo Sauce: A luscious, velvety sauce coats everything in decadent cheesy goodness. Use store-bought for an easy shortcut.
- Mozzarella Cheese: Mozzarella melts beautifully, creating an irresistibly cheesy topping.
- Milk: Just a splash helps thin the Alfredo sauce to the perfect consistency. It will also ensure the casserole stays moist and creamy.
- Cheddar Cheese: The bold, sharp flavor enhances the gooey, golden, bubbly topping.
How to Make Chicken Alfredo Casserole
Chicken Alfredo is a classic family favorite. But making it casserole-style is a game-changer.
Here’s how to make this easy, breezy dish:
1. Prep. Preheat the oven to 350°F.
2. Cook. Cook the chicken pieces until they are no longer pink. Add the chopped red onion and minced garlic. Cook for about 2-3 minutes.
3. Boil. Boil the penne pasta for about 11 minutes. Drain and set aside.
4. Mix. Mix the cooked chicken, onion, garlic, cooked penne pasta, Alfredo sauce, 1 cup of mozzarella cheese, and milk in a bowl.
5. Assemble. Pour the mixture into a casserole dish. Sprinkle the remaining mozzarella cheese and cheddar cheese on top.
6. Bake. Bake the casserole for about 25 minutes.
7. Serve. Cool slightly, and enjoy!
Tips for the Best Chicken Alfredo Casserole
This chicken Alfredo casserole is perfect for family dinners, potlucks, or gatherings. It’s always a hit that leaves everyone happy.
And with these tips, I guarantee people will ask for the recipe.
- Go homemade. For an impressive homemade touch, make your own Alfredo sauce! All you need is butter, garlic, heavy cream, and Parmesan cheese.
- Save yourself some time. Save time by using shredded rotisserie chicken instead of cooking raw chicken.
- Boost the flavor. Amp up the flavor by adding Italian seasoning to the chicken and pasta mixture.
- Be extra cheesy. Enhance the dish with different cheese combinations. Parmesan, Asiago, Romano, or Gruyere all pair well with the mozzarella and cheddar.
- Make it super creamy. For an extra creamy casserole, add some ricotta or cream cheese to the filling.
- Give it a nutrition boost. Incorporate vegetables like broccoli, peas, mushrooms, or sun-dried tomatoes for added nutrition and flavor.
- Top for texture: For a crunchy contrast, top the casserole with crispy bacon bits, toasted breadcrumbs, or crushed butter crackers.
How to Store
Since this casserole reheats well, you can enjoy it all week!
To Store: Let the casserole cool completely. Cover tightly with plastic wrap or transfer to an air-tight container. Store in the refrigerator for up to 3-4 days.
To Freeze: I don’t recommend freezing since it changes the texture. But if you must, wrap tightly in plastic wrap and aluminum foil, or use a freezer-safe container. Freeze for up to 2 months.
To Reheat: Place a single serving in a microwave-safe dish and reheat for 1-2 minutes, stirring halfway. For larger portions, reheat in a 350°F oven for 15-20 minutes or until heated through.
More Hearty Casseroles You’re Family Will Love
Three Bean Casserole
Ham and Cheese Casserole
Amish Country Casserole
Pierogi Casserole
Chicken Alfredo Casserole
6
servings20
minutes25
minutes646
kcalThis Chicken Alfredo casserole is comforting, satisfying, and so delicious! And since it’s a dump-and-go meal, it’s easy to make, too!
Ingredients
3 boneless, skinless chicken breasts, cut into bite-size pieces
1 small red onion, chopped
3 garlic cloves, smashed and minced
1 (16-ounce) package penne pasta
1 (15-ounce) jar Alfredo sauce (or slightly larger)
1 1/2 cups shredded mozzarella cheese, divided
1/4 cup milk
1 cup shredded Cheddar cheese
Instructions
- Preheat the oven to 350°F.
- In a skillet over medium heat, cook the chicken pieces until they are no longer pink in the centers. Add the chopped red onion and minced garlic. Cook until the onions are softened and translucent, and the garlic is fragrant, about 2-3 minutes. Remove from heat.
- Bring a large pot of lightly salted water to a boil. Add the penne pasta to the boiling water. Cook, stirring occasionally, until tender and slightly firm, about 11 minutes. Drain the cooked pasta.
- In a large bowl, combine the cooked chicken, onion, garlic, cooked penne pasta, Alfredo sauce, 1 cup of mozzarella cheese, and milk. Stir until evenly mixed.
- Pour the mixture into a 1 1/2-quart casserole dish. Top with the remaining mozzarella and cheddar cheese.
- Bake the casserole until the cheese is melted and bubbly, about 25 minutes.
- Remove from the oven and let cool slightly before serving. Enjoy!
10 Responses
This recipe was simple and delicious. I added chopped broccoli. Will be making this again!
I altered the recipe a little bit and also used 2 jars of Alfredo sauce…just love the creaminess! It was delicious.
I’m big on sauce, too. Whenever I make pasta, I always want a ton of sauce.
I altered the recipe… did more Alfredo sauce … added garlic powder and onion powder. It was amazing!
Nothing wrong with extra sauce! I looooooooove a saucy pasta. Sounds delicious!
how many cups of chicken, how much pasta and how much sauce should be used for this recipe please.
Hi, Sandi!
I use a 16-ounce package of pasta.
As for pasta sauce, a standard size jar of Alfredo is 16 ounces. However, I always use a big jar because I like a LOT of sauce. I typically use at least a 22-ounce jar.
Chicken is 3 breasts, which is approximately … maybe 3 to 4 cups? I’d say that’s a good estimate. Hope that helps! 🙂
I made a few changes. I salt and peppered the chicken before cooking. I lightly salted. I added some Italian seasoning also. I used some Italian blend cheese in place of some of the mozzarella cheese. I felt it was a little dry, so when I make it again I will use more Alfredo sauce and possibly garlic and onion powder. I would have liked more flavor. From the other comments, I see I’m not the only one who feels this way. All in all, this is a good recipe. I took it to a potluck and ended up giving the few leftovers to someone who came up to me and told me how much she liked it.
I would like this recipe sent to my email , thanks
Hi, Judith!
I’ve emailed the recipe to you!
In the future, you can also enter your email in one of those fields that says “Want to save this recipe?” to email it to yourself. 🙂
Not that I mind doing it for you. I don’t and will always send you things when you ask. But sometimes it may take us a little while to see your comment, and you may want the recipe before we do. 🙂