Cheesy Baked Chicken Alfredo Pasta Casserole – Comforting, Creamy, and Easy

This is the kind of dish you make when you want something cozy, creamy, and guaranteed to please. Tender pasta, juicy chicken, and a rich Alfredo sauce come together under a bubbly, golden cheese crust. It’s simple enough for a weeknight but special enough for guests.

The best part? It reheats like a dream and tastes just as good the next day. If you love cheesy, creamy pasta, this casserole will be a regular on your table.

Print Recipe

Cheesy Baked Chicken Alfredo Pasta Casserole - Comforting, Creamy, and Easy

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Servings: 6 servings

Ingredients

• 12 ounces short pasta (penne, rotini, or rigatoni)
• 2 cups cooked chicken, diced or shredded (rotisserie works great)
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk (or 1 cup milk + 1 cup heavy cream for extra richness)
• 1 cup low-sodium chicken broth
• 3–4 cloves garlic, minced
• 1 cup freshly grated Parmesan cheese, divided
• 2 cups shredded mozzarella cheese, divided
• 1 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley (optional, for garnish)
• Olive oil for greasing the baking dish

Instructions

• Preheat and prep: Heat the oven to 375°F (190°C).Lightly grease a 9x13-inch baking dish with olive oil.
• Cook the pasta: Boil in salted water until just shy of al dente, 1–2 minutes less than package directions. Drain and set aside.
• Make the roux: In a large skillet or pot, melt butter over medium heat. Stir in flour and cook 1–2 minutes, stirring, until lightly golden and nutty.
• Build the sauce: Add garlic; cook 30 seconds.Whisk in milk and chicken broth gradually, smoothing out any lumps. Simmer 3–5 minutes until thick enough to coat a spoon.
• Add cheese and season: Off heat, stir in 3/4 cup Parmesan and 1 cup mozzarella until melted. Season with Italian seasoning, red pepper flakes (if using), salt, and pepper.
• Combine: Add cooked pasta and chicken to the sauce.Toss until everything is evenly coated.
• Assemble: Pour into the baking dish. Top with remaining mozzarella and Parmesan for a thick, cheesy layer.
• Bake: Bake 18–22 minutes, until bubbly and lightly golden. For extra color, broil 1–2 minutes at the end, watching closely.
• Finish: Rest for 5–10 minutes to set.Garnish with parsley. Serve warm.

What Makes This Recipe So Good

• Ultra-creamy texture: A silky Alfredo sauce coats every noodle and piece of chicken.
• Melty, golden top: A mix of mozzarella and Parmesan gives you that perfect cheesy crust.
• Great for meal prep: Makes generous portions and reheats beautifully.
• Flexible and forgiving: Swap proteins, add veggies, or use your favorite pasta shape.
• Family-friendly: Mild flavors kids love, with easy ways to add a little heat for adults.

What You’ll Need

• 12 ounces short pasta (penne, rotini, or rigatoni)
• 2 cups cooked chicken, diced or shredded (rotisserie works great)
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk (or 1 cup milk + 1 cup heavy cream for extra richness)
• 1 cup low-sodium chicken broth
• 3–4 cloves garlic, minced
• 1 cup freshly grated Parmesan cheese, divided
• 2 cups shredded mozzarella cheese, divided
• 1 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley (optional, for garnish)
• Olive oil for greasing the baking dish

Instructions

1. Preheat and prep: Heat the oven to 375°F (190°C).

   Lightly grease a 9×13-inch baking dish with olive oil.

2. Cook the pasta: Boil in salted water until just shy of al dente, 1–2 minutes less than package directions. Drain and set aside.
3. Make the roux: In a large skillet or pot, melt butter over medium heat. Stir in flour and cook 1–2 minutes, stirring, until lightly golden and nutty.
4. Build the sauce: Add garlic; cook 30 seconds.

   Whisk in milk and chicken broth gradually, smoothing out any lumps. Simmer 3–5 minutes until thick enough to coat a spoon.

5. Add cheese and season: Off heat, stir in 3/4 cup Parmesan and 1 cup mozzarella until melted. Season with Italian seasoning, red pepper flakes (if using), salt, and pepper.
6. Combine: Add cooked pasta and chicken to the sauce.

   Toss until everything is evenly coated.

7. Assemble: Pour into the baking dish. Top with remaining mozzarella and Parmesan for a thick, cheesy layer.
8. Bake: Bake 18–22 minutes, until bubbly and lightly golden. For extra color, broil 1–2 minutes at the end, watching closely.
9. Finish: Rest for 5–10 minutes to set.

   Garnish with parsley. Serve warm.

Keeping It Fresh

• Storage: Cover and refrigerate for up to 4 days.
• Reheating: Warm individual portions in the microwave with a splash of milk or broth to loosen the sauce. For the oven, cover with foil and bake at 350°F (175°C) until heated through.
• Freezing: Assemble but don’t bake.

  Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge, then bake as directed, adding 5–10 extra minutes if needed.

Health Benefits

• Protein-rich: Chicken boosts satiety and supports muscle health.
• Calcium and vitamin D: Dairy provides nutrients for bones and teeth.
• Customizable balance: Add veggies like broccoli or spinach for fiber, vitamins, and color.
• Smarter swaps: Use part-skim mozzarella, lighter milk, or whole-grain pasta for a more balanced plate.

Common Mistakes to Avoid

• Overcooking the pasta: It will bake further; keep it slightly under to avoid mushy noodles.
• Skipping fresh-grated cheese: Pre-shredded cheese often has anti-caking agents and won’t melt as smoothly.
• Boiling the sauce too hard: Gentle simmering prevents curdling and keeps the sauce velvety.
• Under-seasoning: Taste the sauce before assembling and adjust salt and pepper.
• Dry chicken: Use moist, cooked chicken (rotisserie is ideal) and coat well with sauce before baking.

Variations You Can Try

• Veggie boost: Stir in steamed broccoli, peas, sautéed mushrooms, or spinach.
• Protein swap: Use cooked turkey, Italian sausage, or shrimp (add shrimp just before baking).
• Lighter version: Use 2% milk, part-skim mozzarella, and whole-wheat pasta; add extra veggies.
• Spicy kick: Add more red pepper flakes, a pinch of cayenne, or drizzle with hot honey before serving.
• Herb forward: Stir in fresh basil or thyme, or finish with a squeeze of lemon for brightness.
• Gluten-free: Use gluten-free pasta and a 1:1 gluten-free flour blend for the roux.

FAQ

Can I use jarred Alfredo sauce?

Yes. Use about 24–28 ounces of your favorite jarred sauce.

Warm it with a splash of broth, then combine with pasta and chicken. You may need less added salt.

Do I have to cook the chicken first?

Yes. This recipe assumes pre-cooked chicken.

Rotisserie chicken is quick and flavorful, but leftover grilled or baked chicken works well too.

What pasta shape works best?

Short, ridged shapes like penne, rotini, or rigatoni hold sauce and bake evenly. Avoid delicate shapes that may break down.

How do I keep the sauce from getting grainy?

Use gentle heat, add cheese off the heat, and whisk until smooth. Freshly grated cheese melts better and prevents graininess.

Can I make it ahead?

Absolutely.

Assemble up to a day in advance, cover, and refrigerate. Bake straight from the fridge, adding 5–10 minutes as needed.

How can I make it more flavorful?

Season the sauce well, add extra garlic, finish with fresh herbs, and consider a squeeze of lemon or a pinch of nutmeg for depth.

In Conclusion

Cheesy Baked Chicken Alfredo Pasta Casserole is the definition of simple comfort. It’s creamy, cheesy, and always crowd-pleasing, with plenty of ways to make it your own.

Keep this recipe on hand for weeknights, potlucks, or any time you want a cozy, satisfying meal with minimal fuss. Serve with a green salad and garlic bread, and dinner is done.