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Chicken Alfredo Casserole Recipe
Ben Carraoli

Chicken Alfredo Casserole Recipe

I still remember the first time I made this Chicken Alfredo Casserole — 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.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.