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Chicken Alfredo Casserole Recipe

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3.9 from 2 reviews

  • Author: Sara
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Assemble Casserole: Pour the mixture into the prepared baking dish, spreading evenly. Sprinkle the remaining shredded cheese over the top.
  9. 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.
  10. Brown the Top: Move the casserole to the top third rack and continue baking for 5 minutes, until the cheese topping is lightly browned.
  11. 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

Find it online: https://sarabaking.com/chicken-alfredo-casserole-recipe/