Chicken Alfredo casserole transforms the beloved creamy pasta dish into a convenient, crowd-pleasing bake. This recipe delivers all the flavor of traditional Alfredo—tender chicken, perfectly cooked pasta, and a rich Parmesan sauce—with the added indulgence of melted mozzarella. Unlike jarred sauces, this version uses a scratch-made Alfredo, ensuring a smoother, more flavorful result that holds up beautifully in the oven.
Why this recipe works: The key is building the sauce with a stable béchamel base instead of relying on reducing heavy cream. This prevents separation and greasiness during baking. Pounding the chicken ensures even cooking, while a touch of nutmeg brightens the creamy sauce. A final broil creates a bubbly, golden-brown cheese topping that’s irresistible.
Ingredients & Preparation
This recipe serves 8 people and requires about 20 minutes of prep time with a 45-50 minute baking period. Here’s what you’ll need:
- 1 pound dried penne pasta
- 2 medium boneless, skinless chicken breasts (1 to 1 1/4 pounds total)
- 1 teaspoon coarsely chopped fresh thyme leaves (6 sprigs)
- 2 teaspoons kosher salt, divided, plus more as needed
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, plus more for the baking dish
- 5 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups whole or 2% milk
- 1 cup heavy cream
- 1 small pinch freshly grated nutmeg
- 5 ounces Parmesan cheese, finely grated (about 1 cup freshly grated or 1 1/4 cups store-bought grated)
- 6 ounces shredded whole milk low-moisture mozzarella (about 1 1/2 cups), divided
- Coarsely chopped fresh thyme or parsley leaves, for garnish (optional)
Making the Casserole: Step-by-Step
- Cook the Pasta: Boil penne in salted water until al dente. Drain and set aside.
- Prepare the Chicken: Pound chicken breasts to an even 1/2-inch thickness, season with thyme, salt, and pepper. Sear in a skillet until cooked through, then chop into bite-size pieces.
- Make the Alfredo Sauce: In the same skillet, melt butter, sauté garlic, and whisk in flour. Gradually pour in milk and cream, stirring until thickened. Season with salt and nutmeg. Remove from heat and melt in Parmesan cheese until smooth.
- Assemble and Bake: Toss pasta with sauce. Layer half of the pasta mixture into a buttered baking dish, followed by chicken and mozzarella. Repeat layers. Bake uncovered at 375°F until bubbly (10-20 minutes), then broil until golden brown (3-4 minutes). Let cool briefly before serving.
Storage & Serving Suggestions
Leftovers can be refrigerated for up to 4 days and reheated in a 350°F oven. Serve with a side of steamed vegetables or a simple salad for a complete meal.
This Chicken Alfredo Casserole is a guaranteed hit for family dinners or casual gatherings. Its comforting flavors and easy preparation make it a go-to recipe for those craving a satisfying, homemade meal.
