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Chicken Alfredo Casserole

The combination of tender chicken, velvety Alfredo sauce, and a generous layer of melted cheese creates an irresistible harmony that’s both classic and crowd-pleasing.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chicken shredded or diced
  • 12 oz pasta penne, rotini, or fusilli
  • 3 cups Alfredo sauce store-bought or homemade – recipe below
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 tablespoon butter
  • 1 cup fresh spinach optional
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)
  • 4 tablespoons butter
  • 2 cloves garlic minced
  • 1 ½ cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Cook pasta according to package directions until al dente; drain and set aside.
  3. In a large bowl, mix the cooked chicken, Alfredo sauce, mozzarella, Parmesan, garlic powder, salt, and pepper.
  4. If using spinach, sauté it briefly in butter until wilted, then add to the mixture.
  5. Add the cooked pasta to the bowl and gently stir until fully coated.
  6. Transfer the mixture to a greased baking dish and smooth the top.
  7. Sprinkle an extra handful of mozzarella or Parmesan on top, if desired.
  8. Bake for 20–25 minutes, or until bubbly and golden on top.
  9. Remove from oven and let rest for 5 minutes before serving.
  10. Garnish with fresh parsley and enjoy!
Homemade Alfredo Sauce
    Method
    1. In a saucepan over medium heat, melt the butter.
    2. Add minced garlic and cook for 1 minute until fragrant.
    3. Pour in the heavy cream and bring to a gentle simmer.
    4. Add Parmesan cheese and stir until melted and smooth.
    5. Season with salt and pepper to taste.
    6. Use immediately or store covered in the fridge for up to 3 days.

    Notes

    Chef’s Tips
    • Use rotisserie chicken to save time.
    • Add steamed broccoli or mushrooms for extra veggies.
    • For a richer flavour, mix in ¼ cup of cream cheese before baking.
    • Make ahead: assemble the casserole and refrigerate up to 24 hours before baking.