Chicken Alfredo Casserole
A creamy, cheesy baked casserole combining tender chicken, pasta, and Alfredo sauce with a crunchy Parmesan-panko topping. Perfect for weeknights and make-ahead meals.
Ingredients
Casserole
- 12 oz dried penne or rigatoni
- 3 cups cooked chicken shredded or cubed
- 2 cups Alfredo sauce
- 1 cup milk
- ½ cup cream cheese softened (optional)
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- ½ tsp black pepper
- Salt to taste
- 1 cup frozen peas or 1 cup chopped steamed broccoli
Cheese & Topping
- 1 cup shredded mozzarella
- 1 cup shredded Parmesan divided
- ½ cup panko breadcrumbs
- 1 tbsp melted butter
Instructions
- Preheat oven to 375°F (190°C). Cook pasta in salted boiling water until just shy of al dente, drain and set aside.
- Sauté garlic in olive oil briefly, then add Alfredo sauce, milk, and cream cheese (if using). Stir until smooth. Add Italian seasoning, half the Parmesan, salt and pepper.
- In a large bowl, mix pasta, chicken, sauce, peas/broccoli, and half the mozzarella. Transfer to a greased 9x13-inch baking dish.
- Sprinkle remaining mozzarella and Parmesan over the top. Mix panko with melted butter and sprinkle on top. Bake uncovered for 25–30 minutes until bubbly and golden.
- Allow casserole to rest 5–10 minutes before serving so it sets and is easier to portion.
Notes
- Use rotisserie chicken to save time.
- Assemble ahead and refrigerate for up to 24 hours before baking.
- To freeze, bake, cool, wrap tightly, and freeze up to 3 months.
Nutrition
Calories: 520kcalCarbohydrates: 38gProtein: 36gFat: 25gSaturated Fat: 11gSodium: 780mgSugar: 4g
Tried this recipe?Let us know how it was!
