Why You’ll Love Chicken Alfredo Casserole Recipe

It transforms classic chicken Alfredo into an easy bake that’s perfect for feeding a crowd or prepping ahead.
The blend of mozzarella and cheddar gives both gooey melt and sharp flavour contrast.
With simple ingredients and straightforward steps, it’s ideal for a weeknight dinner with minimal fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 skinless, boneless chicken breast halves
1 (8-ounce) package penne pasta
½ (16-ounce) jar Alfredo sauce
1 ¼ cups milk
1½ cups shredded mozzarella cheese, divided
1 cup shredded cheddar cheese
1 tablespoon onion powder
1 tablespoon garlic powder
Salt and pepper, to taste

Directions

Preheat the oven to 350 °F (175 °C).
Cook the penne pasta in a large pot of salted boiling water until al dente; drain and set aside.
Meanwhile, season the chicken breasts with salt, pepper, onion powder, and garlic powder; cook them in a skillet with a little oil over medium heat until cooked through. Slice or chop into bite-size pieces.
In a large mixing bowl, combine the cooked pasta, chicken pieces, Alfredo sauce, milk, and half of the mozzarella cheese; stir until evenly coated.
Transfer the mixture to a greased 9×13‑inch baking dish. Sprinkle the remaining mozzarella and all of the cheddar cheese evenly over the top.
Bake in the preheated oven for about 20–25 minutes, or until the cheese is melted and the casserole is heated through. If you like a golden top, switch to the broiler for the last 1–2 minutes.
Remove from oven and let it rest for a few minutes before serving.

Servings and timing

Serves: 6 servings
Total time: Approximately 35–40 minutes (10–15 minutes prep including cooking pasta and chicken, then 20–25 minutes bake time)

Variations

Swap penne for fusilli, rigatoni or farfalle for a fun shape appeal.
Add steamed broccoli florets or roasted mushrooms for extra vegetables and texture.
Use grilled leftover chicken or rotisserie chicken for quicker prep.
For a lighter version, use low-fat Alfredo sauce or part-skim mozzarella and reduced-fat cheddar.
Sprinkle breadcrumbs mixed with Parmesan cheese on top before baking for a crunchy crust.
Add a pinch of red pepper flakes or paprika for a mild kick of heat.

Storage/Reheating

To store: Cover leftover casserole and refrigerate in an airtight container for up to 3–4 days.
To reheat: Place a portion in an oven-safe dish, cover with foil, and bake at 350 °F (175 °C) until warmed through (about 15–20 minutes). Alternatively, microwave individual servings until hot, stirring halfway through.
Tip: If the pasta has absorbed extra sauce and seems dry when reheating, stir in a small splash of milk or cream before heating to restore creaminess.

FAQs

1. Can I use rotisserie chicken instead of cooking fresh chicken breasts?

Yes — using shredded rotisserie chicken is a great time-saving option. Just skip the cooking step and stir it in with the pasta and sauce.

2. What kind of Alfredo sauce works best?

A good quality jarred Alfredo sauce will work well. You could also make a homemade Alfredo sauce if you prefer, but the store-bought version keeps things simple.

3. Can I freeze the casserole?

Yes — you can freeze this dish. Assemble the casserole but don’t bake it, then cover tightly and freeze. When ready to eat, thaw in the fridge overnight and bake as directed, adding a few extra minutes as needed.

4. Can I make it ahead of time?

Absolutely. You can assemble the casserole a few hours ahead (or even the night before), refrigerate it covered, then bake when ready to serve.

5. My top cheese browned or burned before the casserole was heated through — how can I avoid that?

You can cover the dish loosely with foil for most of the bake time, then remove the foil for the last 5 minutes to let the cheese brown. Or bake the casserole until hot, then switch to broil for the last 1–2 minutes to get the golden top.

6. Can I use a different pasta shape?

Yes — any short pasta shape like rigatoni, fusilli, shells or farfalle will work. Just ensure it’s cooked al dente before mixing.

7. Is there a vegetarian version of this dish?

Yes — you can omit the chicken and add extra vegetables (like broccoli, peas, spinach) or use a plant-based chicken substitute to make it vegetarian.

8. How can I make the dish more flavourful?

Try adding minced garlic when cooking the chicken, stirring in fresh herbs like parsley or basil before baking, or using a blend of cheeses like Parmesan in addition to mozzarella and cheddar.

9. What if I don’t have cheddar cheese?

You can substitute with Monterey Jack, Colby, or even a mild Gouda. The cheddar adds a bit of sharpness, but the dish will still be delicious with other cheeses.

10. Does this casserole reheat well for leftovers?

Yes — this is one of those dishes that reheats nicely. The texture may change a little (pasta absorbs more sauce), so you may want to add a little extra milk or sauce when reheating to keep it creamy.

Conclusion

This Chicken Alfredo Casserole is a straightforward, comforting meal that brings together creamy sauce, tender chicken, pasta and melted cheese — a perfect one-dish dinner for busy weeknights or casual family meals. You can keep it simple as written or customize with veggies, different cheeses or proteins. With great flavour and easy prep, it could become one of your go-to casserole recipes.

Chicken Alfredo Casserole

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This Chicken Alfredo Casserole is a creamy, cheesy baked dish made with rotisserie chicken, penne pasta, Alfredo sauce, and mozzarella. It’s a comforting, family-friendly dinner perfect for busy weeknights.

Author: Emily
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Yield: 8 servings
Category: Dinner
Method: Baking
Cuisine: American
Diet: Halal

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
Bring a large pot of lightly salted water to a boil. Cook penne in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and set aside.
Mix Alfredo sauce, sour cream, ricotta cheese, chopped bacon, chicken, 1 1/2 cups mozzarella cheese, and Italian seasoning together in a large bowl. Season with salt and pepper.
Stir cooked penne pasta into the sauce mixture until evenly combined. Transfer mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup mozzarella cheese on top.
Bake in the preheated oven until cheese is melted and casserole is heated through, about 30 minutes.

Notes

Use leftover or store-bought rotisserie chicken for convenience.
Feel free to add vegetables like spinach or broccoli for extra nutrition.
This dish can be assembled ahead of time and baked when ready to serve.

Nutrition

Serving Size: 1 serving
Calories: 621
Sugar: 3g
Sodium: 925mg
Fat: 35g
Saturated Fat: 17g
Unsaturated Fat: 14g
Trans Fat: 1g
Carbohydrates: 44g
Fiber: 2g
Protein: 32g
Cholesterol: 119mg