If you love creamy, comforting dishes that bring everyone to the table with smiles, this Chicken Alfredo Casserole Recipe is exactly what you need in your dinner rotation. Combining tender chicken, luscious Alfredo sauce, perfectly cooked pasta, and a bubbly, golden cheese crust, it’s a cozy, satisfying meal that feels homemade yet special. Whether for a family gathering or weeknight treat, this recipe delivers rich flavors and creamy textures that keep everyone coming back for more.
Ingredients You’ll Need
These ingredients are simple but powerful, each one playing a crucial role in building the layers of flavor, texture, and color that make this Chicken Alfredo Casserole Recipe irresistible.
- Olive oil: For lightly sautéing the chicken and adding a subtle richness.
- Chicken breasts: The star protein, juicy and tender when cooked right.
- Kosher salt: Enhances the natural flavors throughout the dish.
- Coarse ground black pepper: Adds a gentle kick and depth.
- Italian seasoning: Brings herbal brightness to the chicken.
- Unsalted butter: Creates a silky base for the sauce.
- Yellow onion: Provides sweetness and a tender bite.
- Garlic cloves: Aromatic backbone that lifts the sauce.
- All-purpose flour: Thickens the sauce to that perfect creamy consistency.
- Dry sherry or white wine: Adds a subtle acidity and depth of flavor.
- Chicken stock: Delivers savory richness to the sauce.
- Half and half: Makes the sauce deliciously creamy without being too heavy.
- Ground nutmeg: Offers a warm, nutty hint that enhances the Alfredo flavor.
- Cayenne pepper: Just a touch for a gentle background heat.
- Cooked rotini pasta: Holds the sauce beautifully and adds satisfying chewiness.
- Grated Parmesan cheese: Sharpness that blends seamlessly in every bite.
- Shredded Italian blend cheese: Melts perfectly to create that irresistibly gooey topping.
- Minced Italian parsley: Adds a fresh, vibrant finish to the dish.
How to Make Chicken Alfredo Casserole Recipe
Step 1: Prepare and Cook the Chicken
Start with seasoning the chicken breasts generously with salt, pepper, and Italian seasoning. Cooking the chicken in olive oil until nicely browned but not burnt ensures juicy, flavorful bites in every forkful.
Step 2: Sauté the Aromatics
Using the same pan, melt butter and cook the onions until soft and translucent, then add garlic for that wonderful fragrant hint we all love. This layering of flavors is what sets the sauce apart.
Step 3: Make the Alfredo Sauce Base
Sprinkle flour over the sautéed onions and garlic to make a roux, which thickens the sauce. Adding dry sherry causes a lively sizzle and builds deeper complexity, followed by chicken stock and half and half to bring that silky, creamy texture alive.
Step 4: Season the Sauce
Don’t forget to add ground nutmeg and cayenne pepper here. These small spices sneak in warmth and a subtle kick that elevate the classic Alfredo into something memorable.
Step 5: Combine Chicken, Pasta, and Cheeses
Dice your cooked chicken and fold it into the sauce along with cooked rotini pasta, Parmesan, shredded Italian blend cheese, and fresh Italian parsley. This mixture is the heart of your casserole – creamy, cheesy, and full of flavor.
Step 6: Bake to Perfection
Transfer everything to a prepared baking dish and smooth the top. Cover with the remaining shredded cheese, then bake until bubbly and golden. Moving the dish to the top rack towards the end crisps the cheese topping beautifully.
Step 7: Rest and Garnish
After removing from the oven, sprinkle on the remaining parsley and let the casserole sit for five minutes. This resting time allows the flavors to meld and the casserole to set, making it easier to serve.
How to Serve Chicken Alfredo Casserole Recipe
Garnishes
A fresh sprinkle of minced Italian parsley brightens the rich casserole visually and flavor-wise, giving a pop of color and a subtle herbaceous contrast that balances the creamy sauce perfectly.
Side Dishes
Pair this casserole with a crisp mixed green salad or roasted vegetables to add crunch and freshness. Garlic bread or crusty French bread also complements the creamy pasta wonderfully, perfect for soaking up every last bit of sauce.
Creative Ways to Present
For a family gathering, serve it straight from the baking dish to keep it warm and inviting. If you want to make it a bit fancier, portion the casserole into shallow, individual ramekins and broil the cheese topping just before serving for an elegant, personalized touch.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Alfredo Casserole Recipe keeps beautifully covered in the refrigerator for up to 3 days. The flavors often deepen overnight, making the next-day meal just as delightful.
Freezing
This casserole freezes well before baking. Assemble it in a freezer-safe dish, cover tightly with foil and plastic wrap, and freeze for up to 3 months. When ready, thaw overnight in the fridge before baking as directed.
Reheating
Reheat leftovers covered in a 350°F oven until heated through, about 20 minutes, to preserve the creamy sauce and melt the cheese gently. A microwave works too but can sometimes dry out the edges, so add a splash of milk and cover loosely to keep it moist.
FAQs
Can I use a different type of pasta?
Absolutely! While rotini or penne work best for holding the sauce, you can experiment with shells, bowties, or rigatoni. Just be sure to cook the pasta al dente so it doesn’t turn mushy after baking.
Is it possible to make this dish gluten-free?
Yes, substitute the all-purpose flour with a gluten-free blend and use gluten-free pasta. Make sure your chicken stock and other ingredients don’t contain hidden gluten to keep it safe and delicious.
Can I add vegetables to the casserole?
Definitely. Spinach, broccoli, or mushrooms can be sautéed and folded in with the chicken and sauce for extra nutrition and texture. Just adjust cooking times to avoid overcooking delicate veggies.
How spicy is the cayenne pepper in this recipe?
The cayenne is subtle and just gives a gentle warmth in the background. You can omit or reduce it if you prefer a milder dish, but it really helps enhance the overall flavor balance.
What cheese works best for the topping?
The shredded Italian blend is perfect because it melts well and contains a mix of cheeses that create a flavorful, bubbly crust. You could also use mozzarella combined with Parmesan for a similar effect.
Final Thoughts
This Chicken Alfredo Casserole Recipe is a surefire way to brighten up any dinner, impress loved ones, and enjoy the comforting flavors of a classic Italian-inspired meal. It’s creamy, cheesy, and satisfying in all the right ways. Once you try it, it might just become your new favorite go-to casserole!
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Chicken Alfredo Casserole Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
Description
This creamy Chicken Alfredo Casserole combines tender chicken breasts, rotini pasta, and a rich homemade Alfredo sauce baked to bubbly perfection. Infused with Italian seasonings, garlic, and a touch of nutmeg and cayenne, this comforting dish is topped with a melty blend of Parmesan and Italian cheeses, making it an ideal hearty family meal ready in just over an hour.
Ingredients
Chicken and Seasoning
- 1 tablespoon olive oil
- 1 ½ pounds chicken breasts
- 2 teaspoons kosher salt (divided)
- ½ teaspoon coarse ground black pepper
- 1 ½ teaspoons Italian seasoning
Sauce
- 3 tablespoons unsalted butter
- 1 cup small diced yellow onion
- 4 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 3 tablespoons dry sherry (or dry white wine)
- ½ cup chicken stock
- 3 cups half and half
- ¼ teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper
Pasta and Cheese
- 8 ounces cooked rotini pasta (or penne)
- ½ cup grated Parmesan cheese
- 2 cups shredded Italian blend cheese
- 3 tablespoons minced Italian parsley (divided)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and position the racks in the middle and top third positions. Spray a 13×9 inch baking dish with nonstick spray to prevent sticking.
- Season Chicken: Pat the chicken breasts dry and season all sides with 1 ¼ teaspoons of kosher salt, the black pepper, and Italian seasoning evenly.
- Cook Chicken: Heat olive oil in a large nonstick pan over medium heat. Add the chicken breasts and cook for about 5 minutes until lightly browned, then flip and cook an additional 5 minutes or until an inserted digital thermometer reads 160°F. To avoid burning, reduce heat to medium-low and cook 2 minutes more if needed. Remove chicken from pan and set aside on a cutting board.
- Sauté Onions and Garlic: Using the same pan, add butter, diced onions, and ¼ teaspoon salt. Cook over medium heat until the onions are softened and translucent, about 4-5 minutes. Add minced garlic and cook for 1 more minute until fragrant.
- Make Roux and Add Liquids: Sprinkle the flour over the onion mixture, stirring constantly for 1 minute until coated and somewhat pasty. Pour in the dry sherry and whisk vigorously to prevent lumps. Add chicken stock and bring the mixture to a boil while stirring occasionally.
- Add Dairy and Seasonings: Gradually stir in the half and half, remaining ½ teaspoon salt, nutmeg, and cayenne pepper. Let the mixture simmer, stirring occasionally, until it thickens slightly and coats the back of a spoon, about 5 minutes.
- Combine Chicken and Pasta: Dice the cooked chicken into large cubes. Remove sauce from heat and fold in the chicken, cooked pasta, Parmesan cheese, 1 cup of the shredded Italian blend cheese, and 2 tablespoons of the parsley. Mix thoroughly to combine everything evenly.
- Assemble Casserole: Pour the mixture into the prepared baking dish, spreading evenly. Sprinkle the remaining shredded cheese over the top.
- Bake Mid-Rack: Place the dish on the middle oven rack and bake for 15-18 minutes, or until the cheese is bubbly and melted.
- Brown the Top: Move the casserole to the top third rack and continue baking for 5 minutes, until the cheese topping is lightly browned.
- Serve: Remove from the oven, garnish with the remaining 1 tablespoon of parsley. Let the casserole sit for 5 minutes before serving to allow flavors to settle and the sauce to thicken slightly.
Notes
- Use a digital meat thermometer to ensure the chicken is cooked to a safe internal temperature of 160°F for juicy results.
- If dry sherry is unavailable, substitute with dry white wine or an equal amount of extra chicken stock.
- Cook pasta slightly less than al dente if making ahead to prevent it from becoming mushy after baking.
- For gluten-free option, use a gluten-free flour blend in place of all-purpose flour and gluten-free pasta.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
