Description
This indulgent Chicken Alfredo Casserole is the ultimate weeknight comfort food, bringing restaurant-quality creaminess to your kitchen table with minimal effort. By combining succulent shredded chicken, tender pasta, and a decadent, velvety sauce enriched with heavy cream and aged Parmesan, this oven-baked masterpiece ensures every bite is rich, moist, and perfectly seasoned. It is an ideal solution for busy evenings, promising a consistent, crowd-pleasing result that turns a simple dinner into a special occasion for the whole family.
Ingredients
2 cups shredded chicken
12 ounces pasta (penne or fettuccine)
2 cups Alfredo sauce
2 cups mozzarella cheese, shredded
1 cup heavy cream
1/2 cup Parmesan cheese, grated
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and black pepper to taste
Non-stick cooking spray
Instructions
Preheat your oven to 375F (190C) and lightly coat a 9×13 inch baking dish with non-stick cooking spray.
Boil a large pot of salted water and cook the pasta according to package instructions until al dente, then drain.
In a large mixing bowl, combine the cooked pasta, shredded chicken, Alfredo sauce, heavy cream, minced garlic, Italian seasoning, salt, and pepper.
Transfer the mixture into the prepared baking dish and spread it evenly.
Top with the shredded mozzarella and Parmesan cheese.
Bake for 20-25 minutes, or until the cheese is bubbling and golden brown.
Remove from the oven and let rest for 5 minutes before serving.
Notes
Use rotisserie chicken to significantly reduce prep time. For a lighter version, substitute heavy cream with half-and-half. Ensure you use freshly shredded mozzarella as it melts much smoother than pre-bagged versions containing anti-caking agents.
- Prep Time: 10
- Cook Time: 25
- Category: Chicken Recipes
- Method: Baking
- Cuisine: Italian-American