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Chicken Alfredo Casserole Recipe | A Comforting, Cheesy Weeknight Favorite

I still remember the first time I made this Chicken Alfredo Casserole Recipe — the aroma of creamy sauce and melted cheese filled my kitchen and pulled everyone to the table! After one bite, I knew this comforting dish would be a go‑to for cozy dinners.

It’s rich, satisfying, and brings together tender chicken, al dente pasta, and creamy Alfredo sauce in every forkful. I love that even busy weeknights feel special with this recipe on the table. Let’s dive into this crowd‑pleasing classic! You can also enjoy similar refreshing drinks like Peach Lemonade alongside this meal.

Ingredients

Here’s everything you’ll need for this scrumptious casserole — with helpful tips to bring out the best flavors:

3 skinless, boneless chicken breast halves — cooked and cubed (use fresh, not frozen, for best texture)
1 (8‑ounce) package penne pasta — sturdy noodles like penne hold up beautifully in casserole form
½ (16‑ounce) jar Alfredo sauce — jarred is easy, but homemade makes it even dreamier
1 ½ cups shredded mozzarella cheese, divided — freshly shredded melts better than pre‑shredded
¼ cup milk — helps stretch the sauce and keep it creamy
1 tablespoon onion powder — adds savory depth without chopping
1 tablespoon garlic powder — classic flavor that pairs perfectly with Alfredo
1 cup shredded Cheddar cheese — a punch of sharp flavor on top

Note: Serves 6.

Variations

If you want to tweak this casserole, here are great swaps and add‑ins:

Dairy‑free option: Use dairy‑free Alfredo sauce and vegan cheeses for a creamy, plant‑based bake.
Vegetable boost: Add steamed broccoli florets or sautéed mushrooms for extra nutrition and color.
Spicy twist: Stir in a pinch of red pepper flakes or diced jalapeños for heat.
Herb‑rich: Fresh basil or parsley stirred in before baking brightens the flavors.

These alternatives let you tailor the dish to your taste and dietary needs. Pair it with a smooth Creamy Lemonade for a delightful twist.

Cooking Time

Here’s how the time breaks down:

Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour

This includes boiling pasta and baking until the cheese is melty and golden.

Equipment You Need

These tools will help your casserole come out perfectly:

Large pot: For boiling the pasta.
Casserole dish (1.5‑quart): Where everything bakes together.
Mixing bowl: To combine noodles, chicken, and sauce.
Cheese grater: Fresh grated cheese melts more smoothly.
Oven mitts: Safety first when pulling that hot dish out of the oven!

How to Make Chicken Alfredo Casserole

Here’s a simple step‑by‑step to guide you through making this tasty dish.

Prepare the Chicken

Before anything else, cook your chicken by simmering it in water until no longer pink inside. This ensures juicy, tender pieces that won’t dry out in the casserole. Cut into bite‑sized cubes once cooled.

Cook the Pasta

While the chicken cooks, boil your penne pasta in lightly salted water until it’s tender yet firm (al dente). Drain well — you don’t want soggy noodles soaking up too much sauce later.

Mix Everything Together

In a large bowl, toss together cooked pasta, chicken cubes, Alfredo sauce, half the mozzarella, milk, onion powder, and garlic powder. Stir gently until all pieces are coated.

Assemble in the Dish

Pour the mixture into your casserole dish and spread it out evenly. Sprinkle the remaining mozzarella and the Cheddar cheese on top for that irresistible cheesy crust.

Bake to Perfection

Slide the casserole into the oven and bake until the cheese is melted and bubbly — usually about 25 minutes. Let it cool slightly before serving so it sets up beautifully.

Additional Tips for Making This Recipe Better

From my kitchen to yours, here are a few personal thoughts that’ve made this dish even tastier:

I always grate the cheese myself — it melts creamier and browns more evenly.
If the sauce seems too thick, I add a splash more milk before baking — works like a charm.
Let the casserole rest for 10 minutes after baking; it slices cleaner and tastes richer.
I sometimes toss in frozen peas before baking — they thaw in the oven and add color and veggies.

These tiny tweaks helped me get the best texture and flavor every time!

How to Serve Chicken Alfredo Casserole

This dish shines when paired with simple sides. A crisp green salad and garlic bread make perfect companions. For a vibrant look, sprinkle chopped parsley or basil on top before serving. A wedge of lemon on the side adds a fresh pop of brightness that cuts through the rich sauce.

Place generous scoops on warm plates so the creamy sauce stays luscious — your family or guests will appreciate the extra effort!

Nutritional Information

Here’s a snapshot of the key nutrition facts per serving:

Calories: Around 468 per serving — hearty and satisfying.
Protein: About 31g to keep you full and fueled.
Carbohydrates: Roughly 32g for energy.
Fat: Around 24g from rich cheese and creamy sauce.

These figures are estimates and can vary based on your exact ingredients.

Make Ahead and Storage

Here’s how to keep this casserole tasting great even after cooking:

Storing in the Fridge:
After baking and cooling, cover the casserole with foil or plastic wrap. It stays fresh in the fridge for up to 3–4 days — perfect for leftovers.

Freezing:
You can freeze portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating:
Warm individual servings in the microwave or the whole dish in a 350°F oven until heated through. A splash of milk before reheating stops it from drying out.

Why You’ll Love This Recipe

Here’s what makes this Chicken Alfredo Casserole a keeper in my house:

Easy to Make: Simple steps with no fancy techniques. Even beginners can nail it.
Family Favorite: Cheesiness + creamy sauce = smiles around the dinner table.
Adaptable: Add veggies or spices to suit your taste.
Great Leftovers: Tastes just as good the next day — ideal for meal prep.
Comfort Food Classic: It’s rich, creamy, and fills the house with amazing aromas.

Ben Carraoli