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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  1. Preheat and prep: Heat the oven to 375°F (190°C). Lightly grease a 9x13-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.