Save My neighbor knocked on my door one Thursday evening holding an empty casserole dish and asked if I had anything easy that could feed her kids and still feel like a hug. I had just pulled this bubbling, golden-topped chicken Alfredo casserole from the oven, and the smell alone made her eyes go wide. She left with half of it, and by Saturday morning, she was back asking for the recipe. That's when I knew this wasn't just dinner, it was the kind of dish that makes people feel taken care of.
I started making this casserole on nights when I needed something reliable, something that wouldn't require me to stand over the stove timing everything perfectly. There's a freedom in knowing you can slide it into the oven and walk away for half an hour. The first time I made it, my son wandered into the kitchen halfway through baking, drawn by the smell of garlic and melting cheese, and asked if we were having a special occasion. We weren't, but it felt like one.
Ingredients
- Penne or ziti pasta (12 oz): These tube shapes are perfect because they trap the Alfredo sauce inside, and they hold up well during baking without turning mushy.
- Cooked chicken breast (2 cups, diced or shredded): Rotisserie chicken is my secret shortcut here, it saves time and adds a subtle roasted flavor that makes the whole dish taste more complex.
- Unsalted butter (2 tbsp): This is the foundation of the sauce, and using unsalted lets you control the seasoning without making it too salty once the Parmesan goes in.
- Garlic (3 cloves, minced): Fresh garlic bloomed in butter smells like comfort, and it adds a gentle sharpness that balances the richness of the cream.
- Heavy cream (2 cups): This is what makes the sauce luxuriously thick and silky, clinging to every piece of pasta like a warm blanket.
- Parmesan cheese (1 cup, freshly grated): Freshly grated melts smoother and tastes sharper than the pre-grated stuff, it's worth the extra two minutes of grating.
- Salt, black pepper, and nutmeg: A pinch of nutmeg might seem odd, but it deepens the flavor of the cream and cheese in a way that feels almost magical.
- Mozzarella cheese (2 cups, shredded): This creates that irresistible golden, bubbly top that everyone fights over, and it adds a stretchy, gooey texture.
- Fresh parsley (2 tbsp, chopped): A sprinkle of green at the end cuts through the richness and makes the whole dish look like you tried a little harder than you actually did.
Instructions
- Get your oven ready:
- Preheat to 375°F and grease a 9x13-inch baking dish with a little butter or cooking spray. This step matters because a well-greased dish means easier serving and no stuck-on cheese later.
- Cook the pasta just shy of done:
- Boil the penne in salted water until it's al dente, still has a slight bite, because it will keep cooking in the oven. Drain it well so you don't water down your sauce.
- Build the Alfredo base:
- Melt butter in a large saucepan over medium heat, then add the minced 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.
- Create the creamy sauce:
- Pour in the heavy cream and bring it to a gentle simmer, then stir in the Parmesan, salt, pepper, and nutmeg until everything melts into a smooth, velvety sauce. Keep stirring so the cheese doesn't clump.
- Combine everything:
- Toss the cooked chicken and drained pasta into the sauce, stirring until every piece is coated in that creamy goodness. It should look glossy and smell incredible.
- Assemble and top:
- Pour the whole mixture into your prepared baking dish, spreading it out evenly, then sprinkle the shredded mozzarella across the top in an even layer. This is where the magic happens.
- Bake until golden:
- Slide it into the oven for 25 to 30 minutes, until the cheese on top is bubbling and turning golden brown in spots. The edges should be slightly crispy.
- Rest before serving:
- Let it sit for 5 minutes after you pull it out, this helps the sauce thicken up a bit and makes it easier to scoop out neat portions. Garnish with fresh parsley if you're feeling fancy.
Save The first time I brought this to a potluck, I watched a friend take a bite and close her eyes for a second, the kind of reaction you hope for but don't always get. She asked if I'd made the sauce from scratch, and when I said yes, she looked genuinely impressed. It's funny how something this simple can make you feel like a better cook than you probably are. That night, I realized comfort food doesn't have to be complicated, it just has to taste like you cared enough to make it right.
Making It Your Own
I've stirred steamed broccoli florets into this casserole more times than I can count, and it turns into a one-dish meal that feels a little more virtuous without losing any of the comfort. Sautéed mushrooms work beautifully too, especially if you cook them until they're golden and add them right before baking. Spinach wilts into the sauce almost invisibly, which is perfect if you're feeding picky eaters who claim they don't like greens. The sauce is forgiving, so you can fold in whatever vegetables you have on hand and it will still taste like a warm, cheesy hug.
Shortcuts and Swaps
Rotisserie chicken is my go-to shortcut, and honestly, it makes the dish taste even better because of that roasted flavor. If you want to lighten it up a bit, half-and-half works in place of heavy cream, though the sauce won't be quite as thick and luxurious. I've also used leftover turkey after Thanksgiving, and it was so good that I started looking forward to holiday leftovers just so I could make this casserole. You can even swap the penne for bow ties or rigatoni, whatever you have in the pantry will work as long as it's a shape that holds sauce well.
Serving and Storing
This casserole pairs beautifully with a crisp green salad dressed simply with lemon and olive oil, something bright to cut through all that creamy richness. A glass of Chardonnay on the side feels right, but honestly, a cold beer works just as well if that's more your speed. Leftovers reheat like a dream in the microwave or oven, and I've been known to eat them cold straight from the fridge late at night when no one's looking.
- Store covered in the fridge for up to 3 days, and reheat individual portions in the microwave or the whole dish in a 350°F oven.
- You can assemble this a day ahead and keep it covered in the fridge, then bake it fresh when you're ready to eat.
- Freeze it before baking by wrapping tightly in foil, then thaw overnight in the fridge and bake as directed, adding 5 to 10 extra minutes if needed.
Save This is the kind of recipe that becomes part of your rotation without you even realizing it, the one you turn to when you need something easy, satisfying, and reliable. Make it once, and I promise it'll find its way onto your table again and again.
Recipe FAQs
- → Can I use frozen chicken for this dish?
Yes, but ensure the chicken is fully cooked and thawed before adding to the sauce. For convenience, rotisserie chicken works beautifully and saves preparation time.
- → What pasta shapes work best?
Penne or ziti are ideal because their tube shapes capture the creamy sauce well. Rigatoni or farfalle are excellent alternatives that hold sauce effectively.
- → How do I prevent the sauce from breaking?
Keep the heat at medium to medium-low, add cream gradually to the garlic-butter base, and stir constantly. Avoid boiling vigorously, which can cause the cream to separate.
- → Can I make this ahead of time?
Yes, assemble the casserole up to 24 hours in advance, cover with plastic wrap, and refrigerate. Add 5-10 minutes to the baking time if baking from cold.
- → What vegetables pair well with this dish?
Steamed broccoli, fresh spinach, sautéed mushrooms, or sun-dried tomatoes complement the richness beautifully. Add them when combining the pasta with the sauce.
- → Is there a lighter version of this casserole?
Substitute half-and-half for heavy cream, reduce mozzarella to 1.5 cups, or use a combination of Parmesan and reduced-fat cheeses to lower fat content while maintaining flavor.