Description
A creamy and comforting Chicken Alfredo Casserole featuring tender chicken, perfectly cooked pasta, and a rich Alfredo sauce, baked to golden, cheesy perfection. This easy-to-make dish combines classic Italian flavors into a hearty casserole ideal for weeknight dinners or family gatherings.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken, shredded or diced
- 12 oz pasta (penne or rotini recommended)
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 cup frozen peas (optional)
Seasonings and Oil
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp Italian seasoning
- 1/4 cup fresh parsley, chopped (optional garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prepare for the casserole.
- Cook Pasta: Boil the pasta according to the package instructions until al dente. Drain well and set aside to cool slightly.
- Sauté Garlic: Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Cook Chicken Mixture: Add the cooked chicken, salt, black pepper, and Italian seasoning to the skillet with the garlic. Cook for 2 minutes to infuse flavors throughout the chicken.
- Combine Ingredients: In a large mixing bowl, combine the cooked pasta, Alfredo sauce, chicken mixture, and frozen peas if using. Stir everything until well mixed and evenly coated with sauce.
- Assemble Casserole: Transfer the mixture into the prepared baking dish. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes until the cheese is melted, bubbly, and lightly golden.
- Serve: Let the casserole cool for 5 minutes. Garnish with fresh chopped parsley if desired, then serve warm.
Notes
- For a homemade Alfredo sauce, combine butter, heavy cream, garlic, and Parmesan cheese in a saucepan, cooking until thickened.
- Substitute frozen peas with other vegetables like broccoli or spinach for variety.
- Use gluten-free pasta to make this recipe gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To add a crunchy topping, sprinkle breadcrumbs mixed with a little melted butter before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
