Description
A rich, creamy, and comforting baked chicken Alfredo pasta made with tender chicken, al dente pasta, and a luscious homemade Alfredo sauce. Topped with melted mozzarella and Parmesan, this family-favorite casserole is perfect for cozy dinners or make-ahead meals.
Ingredients
- 12 oz penne or fettuccine pasta
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups heavy cream (or half-and-half)
- 1 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 2 cups cooked chicken breast, diced or shredded
- 1/4 teaspoon ground nutmeg (optional)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped parsley (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook pasta according to package directions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant.
- Whisk in flour and cook for 1 minute to form a roux.
- Gradually whisk in heavy cream, stirring constantly until smooth and thickened, about 3–4 minutes.
- Stir in Parmesan cheese, 1/2 cup mozzarella, nutmeg, salt, and pepper until melted and combined.
- Add cooked chicken and pasta to the sauce, tossing until evenly coated.
- Transfer mixture to the prepared baking dish and sprinkle the remaining mozzarella cheese on top.
- Bake for 20–25 minutes, until bubbly and golden brown on top.
- Garnish with chopped parsley and serve warm.
Notes
- Use rotisserie chicken for convenience and extra flavor.
- For a lighter version, use milk instead of cream and reduce the cheese slightly.
- Add steamed broccoli or spinach for a veggie-packed variation.
- Can be made ahead and refrigerated — just bake an extra 10 minutes when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Casserole
- Method: Baked
- Cuisine: Italian-American