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Chicken Alfredo Casserole with creamy Alfredo sauce and melted cheese
Abigail Morgan

Chicken Alfredo Casserole Recipe

This chicken Alfredo casserole is a creamy baked pasta dish made with tender chicken, rich Alfredo sauce, pasta, and melted cheese. It’s a comforting, family-friendly dinner that’s easy to prepare and perfect for busy weeknights or meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups cooked chicken, shredded or diced
  • 12 oz pasta (penne, rotini, or rigatoni)
  • 2 cups Alfredo sauce
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 tbsp fresh parsley, chopped

Equipment

  • 9x13-inch baking dish
  • large pot
  • mixing bowl
  • colander
  • spoon or spatula

Method
 

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. Cook pasta in salted water until just al dente, then drain well.
  3. In a large bowl, mix cooked pasta, chicken, Alfredo sauce, garlic powder, black pepper, and half of the cheeses.
  4. Transfer mixture into the prepared baking dish and spread evenly.
  5. Top with remaining mozzarella and Parmesan cheese.
  6. Bake for 25–30 minutes until bubbly and golden on top.
  7. Let rest for 5 minutes, garnish with parsley, and serve warm.

Nutrition

Calories: 520kcalCarbohydrates: 38gProtein: 34gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 110mgSodium: 780mgPotassium: 410mgFiber: 2gSugar: 3gVitamin A: 520IUVitamin C: 2mgCalcium: 280mgIron: 2.1mg

Notes

Use rotisserie chicken for convenience and extra flavor. Cook pasta just until al dente to avoid it becoming too soft after baking. For a lighter version, substitute half-and-half or a lighter Alfredo sauce. Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.

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