Description
This comforting chicken alfredo casserole is a perfect weeknight solution, combining tender shredded chicken with perfectly al dente pasta in a rich, creamy sauce. It is topped with a blend of mozzarella and aged parmesan cheese, then baked until golden and bubbly. Designed for busy households, this restaurant-quality dish is easy to assemble and guaranteed to be a crowd-pleaser for the whole family.
Ingredients
2 cups shredded rotisserie chicken
12 ounces penne or fettuccine pasta
2 cups Alfredo sauce
2 cups shredded mozzarella cheese
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish
Instructions
Preheat your oven to 375F (190C) and lightly grease a 9×13 inch baking dish.
Cook the pasta in boiling salted water according to package directions until al dente, then drain.
In a large bowl, combine the cooked pasta, shredded chicken, Alfredo sauce, heavy cream, minced garlic, and Italian seasoning.
Season the mixture with salt and pepper to taste.
Transfer the mixture to the prepared baking dish and spread it out evenly.
Top with the shredded mozzarella and grated Parmesan cheese.
Bake for 25 minutes or until the cheese is melted and bubbling with a golden crust.
Remove from the oven, garnish with fresh parsley, and serve warm.
Notes
For the best melting results, shred your mozzarella from a block instead of using pre-shredded bagged cheese. This casserole can be assembled ahead of time and kept in the refrigerator for up to 24 hours before baking. Store leftovers in an airtight container for up to 3 days and reheat in the oven or microwave.
- Prep Time: 10
- Cook Time: 25
- Category: Chicken Recipes
- Method: Baked Casserole
- Cuisine: Italian-American