Chicken Alfredo Casserole

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Looking for a delicious and easy chicken recipe? Look no further than this chicken Alfredo casserole! This delectable dish is sure to be a hit with the whole family. Made with tender chicken, a creamy homemade Alfredo sauce, and pasta, this dish is sure to please the whole family.

white casserole dish of pasta with browned cheese on top

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Chicken Alfredo Casserole
Ingredients
Kitchen Tools You May Need
How to Make Chicken Alfredo Casserole
Frequently Asked Questions
More Chicken Casserole Recipes
Chicken Alfredo Casserole

Chicken Alfredo Casserole

This recipe is the perfect meal for your family! It has simple steps, a delicious flavor, and is ideal for stretching your budget. Using pasta as a filler really amps up the number of servings you can get out of a meal, and still remains satisfying for everyone at your table.

Made with a homemade sauce, this is one of those meals you can feel good about feeding your family. Use whole wheat pasta, and it's even better! Of course, in a pinch, you can grab a jar of your favorite ready-made sauce, but as easy as this is to make, there is no need!

Serve this delicious casserole at your next get-together or potluck and watch it disappear in minutes. It’s sure to be a new favorite among your friends and family, and an excellent way to use up that leftover rotisserie chicken from last night's dinner!

If you want another recipe with that creamy flavor but without the chicken, you might like this creamy mushroom casserole instead. Super easy and absolutely delicious! Or, if you want to spice it up a bit, consider this Cajun chicken alfredo option!

rounded rectangular baking dish of pasta on top of black wire cooling rack

Ingredients

2 tablespoons olive oil
1 pound boneless skinless chicken breasts (500 g)
1 teaspoon salt
½ teaspoon black pepper
4 garlic cloves
1 tablespoon whole grain mustard
2 cups chicken stock
1 cup heavy cream
1 cup milk
7 ounces dry bow-tie pasta (200 g)
6 tablespoons all-purpose flour
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese

Kitchen Tools You May Need

white casserole dish of pasta on wire cooling rack

How to Make Chicken Alfredo Casserole

Start by preheating the oven to 400°F/200°C. Then, spray your baking dish with non-stick spray. You can use any size from a 9"x9" pan up to the classic 9"x13". The size needed really depends upon the size of your pasta, but should easily fit into a smaller 9"x9" pan.

Cut the chicken breasts into chunks (1" or less), and then heat the olive oil in a medium skillet over medium heat. Once the pan is hot, add in the chicken and cook it for 8 to 10 minutes. Stir the chicken occasionally making sure all sides get cooked and lightly browned.

red spoon stirring raw chicken pieces in black skillet

Now, to the chicken in the skillet, you will add salt, black pepper, minced garlic, and whole grain mustard. Stir this together to coat the chicken with seasoning.

Next, mix in the flour so it coats the chicken, and cook this for another 1-minute.

flour on top of chicken in skillet on top of hot plate

Pour in the chicken stock, heavy cream, and milk. Stir this together well, making sure it doesn't clump, and then cook, stirring regularly, for another 4 to 5 minutes. It should begin to thicken at this point.

cream being poured over top of cooked chicken in skillet

Now, stir in the grated Parmesan cheese. Once this is done, remove the sauce and chicken from the stovetop and set it aside.

Cook the pasta as directed on the package, but only for ½ the cooking time. It should be soft, but not al dente yet. It will finish cooking in the sauce in the oven.

Now, pour the drained pasta into the sauce and chicken mixture and stir it together to combine.

Pour this into the baking dish, then top with the shredded mozzarella.

hand spreading shredded cheese on top of casserole

Bake for 15 minutes until the cheese has melted and begun to brown slightly on top.

white and blue bowl of chicken cordon bleu casserole on marble table

Frequently Asked Questions

Can I Use Chicken Thighs Alfredo casserole?

Yes, you can use chicken thighs for this recipe. Chicken thighs are a great option because they are usually less expensive than chicken breasts. They also tend to be more moist and flavorful.

If you decide to use chicken thighs, be sure to trim off any excess fat before cooking. This will help to keep the casserole from being too greasy. Also, keep in mind that cooking time for chicken breast and chicken thighs may be different and you want to make sure that the chicken is cooked through.

Can I Use Rotisserie Chicken in Chicken Alfredo Casserole?

Yes, you can use rotisserie chicken in this recipe. Rotisserie chicken is a great option because it’s already cooked. This will save you time when you’re preparing the casserole. It is also a great way to use leftover chicken you might have in the refrigerator. Just be sure to shred or chop the chicken into bite-sized pieces before adding it to the skillet with the remaining ingredients to create the sauce for the pasta.

What Vegetables Can I Add to Chicken Alfredo?

This casserole is delicious as is, but you can also add in some vegetables to bulk it up. Some great options include broccoli, asparagus, green beans, peas, mushrooms, or zucchini.

Just be sure to cook the vegetables before adding them to the casserole. This will help to ensure that they are cooked through when the casserole is finished. It will also help to prevent additional liquid in the sauce because by cooking the veggies first, they have already released their extra water.

Can I Freeze Chicken Alfredo Casserole?

Yes, this casserole can be frozen. Just be sure to wrap it tightly in plastic wrap or aluminum foil. This will help to prevent freezer burn. When you’re ready to eat it, thaw it in the refrigerator overnight and then bake it according to the recipe instructions.

If you are freezing this chicken alfredo casserole as leftovers, you will want to make sure it is cooled completely. Then, you can portion it into individual servings and freeze them. This will make it easy to grab a single serving for a quick meal. When you’re ready to eat it, just pop it in the microwave and enjoy.

white bowl with blue rim filled with chicken cordon bleu casserole on table with tan napkin

More Chicken Casserole Recipes

If you have more chicken in your refrigerator to use, look no further than our list of recipes that feature chicken! Chicken is the low-cost and healthier protein most of us keep on hand at all times, and the recipes below bring tons of flavor to your menu while still keeping the cost low. Make sure that you bookmark these recipes, print out the recipes, or just pin them to Pinterest to make them soon.

Yield: 8

Chicken Alfredo Casserole

This chicken alfredo casserole is loaded with tender chunks of chicken, al dente pasta, and a creamy homemade sauce that is sure to become a family favorite pasta night recipe!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

1 pound boneless skinless chicken breasts, cut into 1" chunks (500 g)
1 teaspoon salt
½ teaspoon black pepper
4 garlic cloves, minced
1 tablespoon whole grain mustard
2 cups chicken stock
1 cup heavy cream
1 cup milk
7 ounces dry bow-tie pasta (200 g)
6 tablespoons all-purpose flour
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese

Instructions

Preheat the oven to 400°F/200°C and then spray your baking dish with non-stick spray on the bottom and sides. Set this aside.
In a medium skillet, heat the olive oil over medium heat. Add the chicken to the skillet, then cook, stirring regularly, for 8 to 10 minutes, or until the chicken is cooked through and no longer pink.
Add salt, black pepper, minced garlic, and mustard to the chicken and stir together.
Then add in the flour, and stir well coating the chicken lightly with the flour. Cook for 1 minute.
Now, add in the chicken stock, heavy cream, and milk, stirring together. Cook the mixture, stirring regularly for 4 to 5 minutes, until it has begun to thicken.
Add in the Parmesan and stir to combine then remove the sauce from the heat source and set it aside.
Now, cook the pasta for ½ the time indicated on the package (3 to 5 minutes depending upon the size of the pasta). Drain the pasta and pour it into the sauce and chicken mixture.
Toss this together well, then pour it into the baking dish.
Sprinkle the top with the shredded mozzarella, then bake for 15 minutes until golden brown on top and the cheese has melted.