Description

A creamy and comforting baked chicken Alfredo casserole with tender chicken, pasta, and a rich Alfredo sauce, all baked together with a cheesy topping.

Ingredients

2 cups cooked chicken, shredded or cubed
8 oz penne or rotini pasta
2 tablespoons butter
2 cloves garlic, minced
2 cups heavy cream
1 cup whole milk
1 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
1/2 cup breadcrumbs (optional, for topping)
1 tablespoon olive oil (optional, for breadcrumbs)

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Instructions

Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Cook the pasta according to package instructions, then drain and set aside.
In a large skillet, melt butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
Stir in the heavy cream and milk, bringing the mixture to a simmer. Cook for 3-4 minutes, stirring occasionally, until it thickens slightly.
Reduce the heat and add the Parmesan cheese, mozzarella cheese, basil, oregano, salt, and pepper. Stir until the cheese melts and the sauce is smooth.
Add the cooked chicken and pasta to the sauce, tossing to coat evenly.
Transfer the mixture into the prepared baking dish and spread it out evenly.
If using breadcrumbs, mix them with olive oil and sprinkle over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, until the top is golden and bubbly. If using breadcrumbs, they should be crispy and golden brown.
Remove from the oven and let sit for 5 minutes before serving.

Notes

This dish can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat in the oven before serving.
If you prefer a lighter version, you can substitute the heavy cream with half-and-half or use reduced-fat cheese.
For extra flavor, try adding sautéed mushrooms or spinach to the casserole.