Chicken Alfredo Casserole

5 from 2 votes

Creamy Chicken Alfredo Casserole: quick, easy, and delicious with tender pasta, seasoned chicken, and no canned soups—perfect comfort food!

Prep Time20

Cook Time30

Course: Main

Cuisine: American

Keyword: casserole, pasta

Servings:

Calories: 713kcal

Ingredients

12 oz Penne pasta
1 lb Chicken cooked, diced
3 tbsp Butter unsalted
2 tbsp Garlic minced
2 tbsp Flour
2 cup Milk
1 cup Heavy cream
1/4 tsp Nutmeg
1 cup Parmesan cheese grated, divided
2 cup Mozzarella cheese
Parsley chooped, garnish
Salt and pepper to taste

Instructions

Preheat oven to 375°F. Coat a 9x13" baking dish with non-stick spray or butter.
Cook pasta al dente according to package instructions. Drain and set aside.
12 oz Penne pasta
Melt butter in a large skillet over medium heat. Add minced garlic and cook until fragrant (30 seconds). Whisk in flour and cook for 1 minute.
3 tbsp Butter, 2 tbsp Garlic, 2 tbsp Flour
Gradually whisk in milk, cream, and nutmeg. Cook until thickened. Stir in ½ cup parmesan and ½ cup mozzarella. Add salt and pepper to taste.
2 cup Milk, 1 cup Heavy cream, 1/4 tsp Nutmeg, 1 cup Parmesan cheese, 2 cup Mozzarella cheese, Salt and pepper
In a large bowl, mix cooked pasta, diced chicken, and sauce until evenly coated.
1 lb Chicken
Pour mixture into the prepared baking dish. Top with remaining cheese.
Bake uncovered for 20-30 minutes until bubbly. Optional: Broil for 1-2 minutes to brown the top.
Let rest for 5 minutes. Garnish with chopped parsley and serve.

Notes

Cool the casserole completely, then store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F or microwave until warmed through.

Nutrition