Cheesy Chicken Alfredo Casserole
Get ready to savor pure comfort with this Cheesy Chicken Alfredo Casserole, a creamy, cheesy twist on classic pasta bake recipes. Perfectly cooked penne pasta is coated in a rich homemade Alfredo sauce made from a luscious blend of butter, garlic, milk, heavy cream, and Parmesan cheese, creating the ultimate indulgence. Tender chunks of seasoned chicken are folded into the mix, with an irresistible blanket of golden, bubbly mozzarella layered on top, making every bite a delightful combination of flavors and textures. Ready in under an hour, this quick, family-friendly dinner recipe is ideal for busy weeknights or cozy gatherings. Garnish with fresh parsley for a hint of color and freshness, and serve alongside a crisp green salad or garlic bread for a restaurant-quality meal right at home. Perfect as a make-ahead dish, this creamy, hearty casserole will have your family coming back for seconds!
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 4 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 cups mozzarella cheese, shredded
- 3 cups cooked chicken breast, cubed or shredded
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds, until fragrant.
Sprinkle the flour into the skillet and whisk constantly for 1-2 minutes to form a roux.
Gradually pour in the milk and heavy cream, whisking to combine. Continue cooking until the sauce thickens, about 3-4 minutes.
Stir in the Parmesan cheese, salt, and black pepper. Mix until the cheese is melted and the sauce is smooth.
Add the cooked chicken and drained pasta to the sauce. Stir to coat evenly.
Transfer the mixture to the prepared baking dish and spread it out evenly.
Sprinkle the shredded mozzarella cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool for 5 minutes. Garnish with fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
5006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.5 g | 315% | |
| Saturated Fat | 133.8 g | 669% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1324 mg | 441% | |
| Sodium | 6015 mg | 262% | |
| Total Carbohydrate | 300.8 g | 109% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 28.0 g | ||
| Protein | 361.4 g | 723% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 3197 mg | 246% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 3449 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
