Chicken Alfredo Casserole Bake (Print Version)
Chicken, pasta, creamy Alfredo sauce, and cheese baked to bubbly perfection for a delicious, hearty dish.
# Ingredients:
→ Main Ingredients
01 -
2 cups cooked chicken, shredded or diced
02 -
3 cups cooked penne, fusilli, or rigatoni pasta
03 -
2 cups Alfredo sauce, store-bought or homemade
→ Cheeses
04 -
1 cup shredded mozzarella cheese
05 -
1/2 cup grated Parmesan cheese
→ Vegetables & Aromatics
06 -
1 cup frozen peas (optional)
07 -
2 cloves garlic, minced
→ Flavorings
08 -
1 tablespoon olive oil
09 -
Salt and freshly ground black pepper, to taste
10 -
Fresh parsley, chopped for garnish
# Steps:
01 -
Preheat oven to 350°F (175°C).
02 -
Grease a 9×13 inch baking dish using olive oil or cooking spray.
03 -
Boil pasta in a large pot of salted water according to package directions until al dente, then drain and set aside.
04 -
If chicken is uncooked, heat olive oil in a skillet over medium heat. Sauté garlic until fragrant, then add chicken and cook until no longer pink inside. Shred or dice when cooked.
05 -
In a large mixing bowl, combine cooked pasta, cooked chicken, Alfredo sauce, 1/2 cup mozzarella, Parmesan cheese, and peas if using. Stir until sauce thoroughly coats all components.
06 -
Evenly spread the mixture in the prepared baking dish. Sprinkle the remaining 1/2 cup mozzarella cheese across the top.
07 -
Bake in the preheated oven for 25-30 minutes, or until cheese is bubbly and golden brown.
08 -
Remove from oven, allow to cool for several minutes, then garnish with freshly chopped parsley before serving.
# Notes:
01 -
For best results, use freshly grated Parmesan and quality Alfredo sauce. The casserole can be prepared in advance and baked just before serving.