Description

This Creamy Chicken Alfredo Casserole is pure comfort food in a baking dish! Tender pasta, juicy chicken, and a rich, cheesy Alfredo sauce come together for an easy, crowd-pleasing dinner. It’s perfect for busy weeknights, potlucks, or a make-ahead meal for the week.

Ingredients

12 oz pasta (penne or rotini work great)
2 tablespoons butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
1 cup grated Parmesan cheese
2 cups cooked chicken, shredded or diced
1 1/2 cups shredded mozzarella cheese, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon Italian seasoning

Chopped parsley, for garnish (optional)

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Instructions

Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish.

Cook pasta in salted water until just al dente. Drain and set aside.

Make the sauce: In a large saucepan, melt butter over medium heat. Add garlic and sauté for 1 minute. Stir in flour and cook for 1 minute more to form a roux.

Slowly whisk in milk and cream. Cook, stirring constantly, until thickened—about 3–5 minutes.

Stir in Parmesan cheese, salt, pepper, and Italian seasoning until melted and smooth.

Add cooked pasta and chicken to the sauce, along with 1 cup of shredded mozzarella. Stir to combine.

Pour mixture into the prepared casserole dish. Top with remaining ½ cup mozzarella.

Bake for 20–25 minutes, until bubbly and lightly golden on top.

Garnish with chopped parsley and serve hot!

Notes

You can use rotisserie chicken to save time.

Add steamed broccoli or spinach for extra veggies.

This dish freezes well—just cool completely before wrapping and freezing.