There’s something about that rich, velvety texture of a classic pasta bake that just hits the spot—and my Creamy Chicken Alfredo Casserole Recipe nails it every time. It’s the kind of dish that wraps you up in comfort, with layers of cheesy goodness and tender chicken that make dinner feel like a warm hug.
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Why You'll Love This Recipe
I adore this casserole because it’s one of those versatile dishes that works just as well for a casual weeknight or a cozy weekend get-together. The balance of creamy Alfredo sauce, tender chicken, and just the right amount of crisp-topped cheese is super satisfying.
- Effortlessly Comforting: This casserole comes together with simple ingredients but delivers big, creamy flavors that remind me of my favorite Italian restaurant.
- Family-Friendly: Even the pickiest eaters at my table love it because the flavors are rich but not overwhelming, and the cheesy topping adds a welcome crunch.
- Good for Leftovers: It reheats like a dream, keeping all that creamy goodness intact without drying out, which means you’ll enjoy it even more the next day.
- Customizable: Whether you want to swap in gluten-free pasta or jazz it up with some extra veggies, this dish is a fantastic blank canvas.
Ingredients & Why They Work
Each ingredient in this Creamy Chicken Alfredo Casserole Recipe has a purpose. From the buttery richness of the sauce to the fresh pop of broccoli, everything blends seamlessly for that perfect bake. When shopping, look for fresh chicken breasts and good-quality half and half—the sauce will thank you.
- Broccoli florets: Adds a green crunch and a little veggie boost that cuts through the richness.
- Chicken breast: Lean protein that’s easy to cook and blends wonderfully with the creamy sauce.
- Olive oil: For searing the chicken, giving it a nice golden crust that adds flavor and texture.
- Pasta shells: Their shape holds sauce perfectly—any medium pasta shape works, but shells trap more sauce in every bite.
- Mozzarella cheese: Melts beautifully on top for that signature stretchy, golden finish.
- Butter: The base of your Alfredo sauce, essential for that rich, silky texture.
- Garlic: Brings a subtle aromatic punch without overpowering the dish.
- All-purpose flour: Thickens the sauce to just the right consistency.
- Half and half: Creamy but not too heavy, balancing richness and lightness.
- Parmesan cheese: Adds savory depth and sharpness in the sauce.
- Romano cheese: Gives a nutty, sharper flavor contrast that rounds out the sauce.
- Ritz crackers (optional): A crunchy topping that adds a lovely texture contrast when baked.
Make It Your Way
I love customizing this casserole depending on my mood or what’s in the fridge. Sometimes I throw in sautéed mushrooms or swap out the broccoli for asparagus. Feel free to experiment—you’ll find it’s forgiving and so welcoming to tweaks.
- Variation: Once, I added sun-dried tomatoes and it gave a tangy twist that balanced the creamy sauce beautifully. It was a hit!
- Dietary tweak: Use gluten-free pasta and flour to keep it celiac-friendly without losing any of that saucy charm.
- Seasonal change: In the fall, I like adding roasted butternut squash cubes alongside the broccoli for extra color and sweetness.
Step-by-Step: How I Make Creamy Chicken Alfredo Casserole Recipe
Step 1: Searing the Chicken to Golden Perfection
Start by butterflying the chicken breast, slicing it thinner so it cooks evenly. I always pat the chicken dry with paper towels—this helps it brown beautifully rather than steam. Season with salt and pepper, heat olive oil in a skillet, and sear on medium-high until golden on each side (about 4-5 minutes). The key is to keep an eye so your oil doesn’t smoke or burn the chicken. Let it rest for a bit, which keeps it juicy before dicing into bite-sized pieces.
Step 2: Cooking Pasta and Broccoli Together
While the chicken is resting, bring a large pot of water to a boil. Add a good pinch of salt and toss in your pasta. Here’s my pro tip: add the broccoli florets during the last 4 minutes of the pasta cooking time. This method saves time and keeps the broccoli tender but still bright green. Then, drain everything together to keep all those flavors mingling.
Step 3: Crafting the Creamy Alfredo Sauce
Melt butter in the same skillet you used for the chicken to keep in those flavors. Add minced garlic and gently heat it for about a minute—don’t let it brown or burn. Sprinkle in the flour and whisk continuously for another minute to cook the raw taste out of it. Gradually pour in the half and half, whisking as it heats up and thickens. Lower the heat and stir in the Parmesan and Romano cheeses until silky smooth. This is where your sauce gets that dreamy, comforting texture.
Step 4: Assembling Your Casserole
Combine your cooked pasta and broccoli with the sauce, then fold in your juicy diced chicken. Transfer this mix to a greased 9 x 13 casserole dish, and blanket the top with shredded mozzarella. If you want a little crunch, sprinkle crushed Ritz crackers on top right before baking.
Step 5: Baking Until Gold and Bubbly
Bake uncovered at 350°F for about 10 minutes until the cheese melts and starts to bubble. If you added the cracker topping, pop it back in the oven for an extra 5 minutes for a golden, crispy finish. The hardest part? Letting it rest 5-10 minutes so the sauce thickens and the flavors settle without burning your mouth!
Top Tip
After years of making this dish, I’ve learned a few things that really make a difference between good and memorable—and I want you to have the best results too!
- Rest the Chicken: Always let it rest after cooking to lock in those juices. Skipping this step results in dry chicken, which can drag down the whole dish.
- Don’t Overcook Pasta: Aim for al dente. The pasta will absorb sauce as the casserole bakes, so softer pasta leads to mushy bites.
- Use Freshly Grated Cheese: Pre-shredded cheese has anti-caking agents that make it less smooth in sauces. Freshly grated Parmesan and Romano melt beautifully and give better flavor.
- Add Cracker or Breadcrumb Topping: This little crunch on top contrasts the smooth sauce perfectly and makes each bite exciting.
How to Serve Creamy Chicken Alfredo Casserole Recipe
Garnishes
I love throwing a sprinkle of freshly chopped parsley or basil on top right before serving. It brings a pop of color and fresh herbal brightness that cuts through the richness. A tiny grating of extra Parmesan never hurts either!
Side Dishes
For sides, I usually keep it simple with a crisp, tangy green salad dressed in lemon vinaigrette or some roasted garlic green beans. Either one gives a nice fresh bite to balance the cheesy bake.
Creative Ways to Present
Once, I layered the casserole in individual ramekins for a pretty table presentation on a dinner party night. It made everyone feel special and portion control was a breeze. You could also serve it with crusty garlic bread or a drizzle of extra Alfredo sauce for an indulgent twist.
Make Ahead and Storage
Storing Leftovers
I let leftovers cool to room temperature, then store them in an airtight container in the fridge. It keeps well for 3-4 days and tastes even better the next day after the flavors meld.
Freezing
I’ve successfully frozen this casserole before baking. Just assemble it, cover tightly with foil, and freeze for up to 2 months. When ready, bake straight from frozen—add extra baking time until hot and bubbly.
Reheating
To reheat, I cover the casserole or leftovers with foil and warm it gently in a 350°F oven to keep the sauce creamy and avoid drying out. Microwave reheating works too—just add a splash of milk and cover loosely to keep it moist.
Frequently Asked Questions:
You can, but making your own sauce is worth the extra effort because it tastes fresher and you can control the consistency and seasoning. Store-bought versions tend to be saltier and may not bake as well.
Medium pasta shells are great because they hold the sauce inside, but penne or rigatoni work well too. Avoid very small pasta like elbows since they don’t trap sauce as nicely.
Absolutely! You can assemble it a few hours or even a day before baking. Just cover it tightly with foil and store it in the fridge until ready to pop in the oven. This is perfect for busy weeknights or entertaining.
To lighten it up, try using half-and-half or even whole milk instead of heavy cream, and go easy on the cheese topping. Adding more steamed veggies like spinach or zucchini also stretches the dish and adds nutrition.
Final Thoughts
This Creamy Chicken Alfredo Casserole Recipe is like a trusty dinner buddy. It’s straightforward, comforting, and endlessly adaptable. Every time I make it, it receives compliments and requests for seconds—so I hope it brings that same joy to your table. Give it a try and make this cozy meal your own—it’s definitely worth it!
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Delicious Recipe
- Prep Time: 15 minutes
- Rest Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This Chicken Alfredo Bake is a comforting and creamy casserole featuring tender chicken, al dente pasta shells, fresh broccoli, and a rich Alfredo sauce made from butter, garlic, and a blend of Parmesan and Romano cheeses. Topped with melted mozzarella and an optional crunchy Ritz cracker topping, this dish is perfect for a satisfying family dinner.
Ingredients
Main Ingredients
- 2 cups broccoli florets
- 1 large chicken breast, or 2 cups cooked/diced chicken
- Salt and pepper, to taste
- 3 tablespoons olive oil
- ¾ lb. medium pasta shells
- 2 cups shredded mozzarella cheese
Alfredo Sauce
- 7 tablespoons salted butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3.5 cups half and half
- ¾ cup shredded Parmesan cheese
- ½ cup shredded Romano cheese
Optional Topping
- ½ cup Ritz crackers, crushed
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Cook the Chicken: Butterfly the chicken breast and cut along the seam to create two thinner slices. Pat dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the chicken slices until golden brown on each side, about 4-5 minutes per side. Remove from heat and let rest for 5-10 minutes before dicing into bite-sized pieces.
- Boil the Pasta and Broccoli: Bring 4 to 6 quarts of water to a boil, add ½ tablespoon salt, then add pasta shells. Cook for 8 minutes until al dente. Add broccoli florets during the last 4 minutes of cooking. Drain pasta and broccoli together thoroughly.
- Prepare Alfredo Sauce: In a large skillet over medium heat, melt the salted butter. Add the minced garlic and cook for 1 minute until fragrant. Whisk in the flour and cook for an additional minute to form a roux. Gradually whisk in the half and half and bring to a gentle simmer. Reduce heat to low and stir for 1-2 minutes until slightly thickened. Gradually add Parmesan and Romano cheeses while whisking continuously until the sauce is smooth and combined. Remove from heat.
- Assemble the Casserole: Add the cooked pasta to the Alfredo sauce and stir to coat evenly. Fold in the diced chicken and steamed broccoli. Transfer the mixture into a lightly greased 9 x 13 casserole dish. Evenly sprinkle shredded mozzarella cheese on top.
- Bake: Bake the casserole uncovered for 10 minutes or until the cheese melts. If using the optional Ritz cracker topping, sprinkle crushed crackers over the cheese and bake for an additional 5 minutes until golden and crispy.
- Rest Before Serving: Allow the casserole to sit for 5-10 minutes after baking to let the pasta absorb the sauce and the dish to cool slightly for better serving texture.
Notes
- Frozen broccoli can be used instead of fresh. No need to boil; just thaw and pat dry before adding to the casserole.
- If Romano cheese is unavailable, you may substitute with all Parmesan cheese.
- This Alfredo sauce works well with up to 1 pound of pasta if you prefer a saucier bake. Extra sauce helps keep the dish moist, especially if you plan to save leftovers.
- Resting the casserole after baking helps enhance flavor and texture as the pasta absorbs more sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 21 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 105 mg
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