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Creamy Chicken Alfredo Bake Casserole Recipe

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3.9 from 8 reviews

  • Author: Sara
  • Total Time: 35 minutes
  • Yield: 12 servings

Description

This creamy chicken Alfredo bake casserole combines tender shredded chicken, penne pasta, and a rich, homemade Alfredo sauce made with butter, cream cheese, and Parmesan cheese. Baked to bubbly perfection and topped with melted mozzarella, this comforting dish is perfect for family dinners or gatherings, offering a delightful blend of creamy textures and cheesy goodness.

Ingredients

For the Sauce:

  • 1/2 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 tablespoon garlic powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 1 & 1/2 cups whole milk
  • 1/2 cup unsalted chicken stock
  • 1/2 cup heavy cream
  • 8 ounces cream cheese, softened and diced
  • 1/2 cup grated Parmesan cheese

For Assembly:

  • 16 ounces penne pasta, cooked and well drained
  • 3 cups cooked shredded chicken
  • 3 cups shredded mozzarella cheese
  • Fresh chopped parsley (optional, for garnish)

Instructions

  1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F. Spray a 9×13-inch baking dish with cooking spray and set aside to prepare for assembly.
  2. Make the Sauce: In a Dutch oven or large pot, melt 1/2 cup of unsalted butter over medium heat. Whisk in 1/4 cup all-purpose flour, 1 tablespoon garlic powder, 1 teaspoon black pepper, and 1/2 teaspoon kosher salt until combined. Cook the mixture for 1 minute, stirring occasionally to form a roux.
  3. Add Liquids to the Roux: Gradually whisk in 1 & 1/2 cups whole milk to the roux to avoid lumps, followed by 1/2 cup unsalted chicken stock and 1/2 cup heavy cream. Continue whisking until the mixture is smooth and well combined.
  4. Incorporate Cream Cheese: Add 8 ounces of softened, diced cream cheese to the pot and stir until it has fully melted and the sauce is creamy.
  5. Add Parmesan Cheese: Stir in 1/2 cup grated Parmesan cheese until fully incorporated, then remove the pot from heat.
  6. Combine Pasta and Chicken: Add 16 ounces of cooked and drained penne pasta along with 3 cups of cooked shredded chicken to the sauce. Stir thoroughly to coat the pasta and chicken evenly with the creamy Alfredo sauce.
  7. Assemble the Casserole: Pour half of the pasta and chicken mixture into the prepared baking dish. Sprinkle half of the 3 cups shredded mozzarella cheese over the top. Add the remaining pasta mixture and then top with the remaining mozzarella cheese.
  8. Bake the Casserole: Place the baking dish uncovered into the preheated oven and bake for 20 minutes until the casserole is bubbly around the edges.
  9. Broil for a Golden Finish: After baking, turn the oven broiler on high. Broil the casserole for a few minutes until the top is golden brown and bubbly. Keep a close eye on it to prevent burning.
  10. Serve: Remove from the oven and garnish with fresh chopped parsley if desired. Serve immediately to enjoy the creamy, cheesy goodness.

Notes

  • For best results, cook the pasta al dente before mixing with the sauce to prevent mushiness after baking.
  • You can substitute cooked rotisserie chicken to save time.
  • If you prefer a lighter version, use reduced-fat milk and cheese, but the sauce may be less creamy.
  • Make sure to watch the casserole closely during broiling to avoid burning the cheese topping.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: Italian-American

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