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Chicken Alfredo Casserole – Creamy and Cheesy

Chicken Alfredo Casserole combines chicken, penne, Alfredo sauce, and cheese.Mix the cooked chicken and pasta with the creamy sauce and seasonings.Top with cheese and bake until melted, hot, and bubbly.
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Prep Time 20 minutes
Course Main Course, Casserole
Cuisine Italian-American Inspired

Ingredients
  

  • 3 boneless skinless chicken breast halves
  • 8 ounces penne pasta
  • 8 ounces Alfredo sauce
  • 1 1/2 cups shredded mozzarella cheese divided
  • 1/4 cup milk
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 cup shredded cheddar cheese

Instructions
 

  • Preheat the oven to 350°F (175°C). Lightly grease a 1 1/2-quart casserole dish.
  • Place the chicken breasts in a saucepan or pot and cover them with water. Bring to a boil, then reduce the heat and gently simmer until the chicken is completely cooked. The thickest portion should reach 165°F (74°C).
  • Transfer the cooked chicken to a clean cutting board. Allow it to cool slightly, then cut it into bite-sized pieces.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add the penne and cook according to the package directions until al dente. Drain thoroughly.
  • In a large mixing bowl, combine the cooked penne, chicken, Alfredo sauce, half of the mozzarella, milk, onion powder, and garlic powder.
  • Stir until the pasta and chicken are evenly coated with the creamy sauce and cheese.
  • Transfer the mixture to the prepared casserole dish and spread it into an even layer.
  • Sprinkle the remaining mozzarella over the Chicken Alfredo Casserole, followed by the shredded cheddar cheese.
  • Bake uncovered for approximately 25 minutes, or until the sauce is bubbling around the edges and the cheese has completely melted.
  • Allow the casserole to rest for about 5 minutes before serving. This gives the creamy sauce a little time to settle and makes the casserole easier to portion.

Notes

You can substitute another short pasta such as rigatoni, ziti, rotini, or fusilli for the penne.
If using leftover cooked chicken, skip the chicken simmering step and add approximately 2–3 cups of chopped or shredded chicken directly to the pasta mixture.
For a vegetable chicken Alfredo casserole, fold steamed broccoli into the mixture before transferring it to the baking dish.