Baked Chicken Alfredo Casserole
This chicken alfredo casserole bake combines tender pasta, juicy chicken, and a creamy alfredo-cream cheese sauce, all topped with melted mozzarella. It bakes until golden and bubbly, and the sauce stays smooth, even after reheating.
Servings: 6 servings
Ingredients
- 8 ounces dry pasta penne, rotini, or ziti
- 2 tablespoons vegetable oil
- 2 boneless skinless chicken breasts cut into bite-size pieces
- ½ teaspoon salt or to taste
- ¼ teaspoon ground black pepper
- 2 cups alfredo sauce homemade or storebought
- 4 ounces cream cheese softened
- 2 ¼ cups shredded mozzarella cheese divided
- ½ cup grated parmesan cheese
Instructions
- Preheat the oven to 350°F. Bring a pot of well-salted water to a boil and cook the pasta until just barely al dente. Reserve ½ cup of the pasta water, then drain and set aside.
- Heat a 12-inch deep oven-safe skillet over medium heat. Add the oil and when hot, add the chicken, season with salt and pepper, and cook until browned and cooked through, about 6–8 minutes.
- Reduce the heat to medium-low and pour the alfredo sauce into the skillet with the chicken. Once the sauce is warmed through, add the cream cheese and stir until fully melted and smooth.
- Stir in 1½ cups of the mozzarella and the Parmesan cheese until melted and evenly combined.
- Add the cooked pasta to the skillet and gently toss until everything is well coated. If the sauce seems thick, add a splash of the reserved pasta water to loosen it. Taste and adjust seasoning with additional salt and pepper if needed.
- Sprinkle the remaining ¾ cup mozzarella evenly over the top. Transfer the skillet to the oven and bake uncovered for 20 to 28 minutes, until bubbly around the edges and lightly golden on top. Let rest for 5 minutes before serving so the sauce sets slightly.
Notes
A deep skillet (like cast iron or braiser) is important here to prevent overflow.
Don’t overbake. Baking too long can cause the sauce to tighten and dry out, especially in wider dishes.
Leftovers reheat well. Reheat gently over low heat and add a splash of milk or water if needed to bring the sauce back to life.
No oven-safe skillet? Transfer the mixture to a greased 1½-quart casserole dish before topping with cheese and baking. An 8×8-inch or 9×9-inch dish will also work; if using a 9×9, start checking for doneness about 5 minutes earlier.
Nutrition
Serving: 1 serving | Calories: 599kcal | Carbohydrates: 34g | Protein: 29g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 138mg | Sodium: 1264mg | Potassium: 297mg | Fiber: 1g | Sugar: 3g | Vitamin A: 622IU | Vitamin C: 0.5mg | Calcium: 314mg | Iron: 1mg
