Easy Chicken Alfredo Casserole is a creamy penne bake made with browned cubed chicken breast, two jars of Alfredo sauce loosened with cream cheese and milk, and a blanket of mozzarella and Parmesan. It bakes under foil first so it stays saucy, then uncovered until the cheese is bubbly. It serves 8.
How to make it: Cook the penne to al dente and brown the cubed chicken to 165°F. Stir the Alfredo, cream cheese, milk, garlic and seasoning together, fold in the pasta, chicken and half the cheese, and spread it in a 9×13-inch dish. Top with the rest of the cheese, bake covered at 350°F for 25 minutes and uncovered for 10, then rest 5 minutes.
Why You’ll Love It
- Extra creamy: cream cheese and milk stretch the jarred Alfredo into a rich sauce.
- Easy shortcuts: jarred sauce and one box of penne.
- Two cheeses: mozzarella and Parmesan in the pasta and on top.
- Feeds a crowd: a full 9×13 dish, 8 servings.
Ingredient Notes
Penne: One 16-ounce box, cooked only to al dente.
Chicken: About 3 cups of cubed chicken breast, browned in 2 tablespoons of olive oil and seasoned with salt and pepper. A little less chicken is fine.
Sauce: Two 15-ounce jars of Alfredo sauce, an 8-ounce block of cream cheese softened to room temperature, 1 cup of whole milk, 3 cloves of minced garlic, 1 teaspoon of Italian seasoning, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Cheese: Two cups of shredded mozzarella and 1 cup of grated Parmesan, each divided between the filling and the top.
Parsley: Fresh or dried, for garnish.
Ingredients
- 16 ounces penne pasta
- 2 tablespoons olive oil
- 3 cups cubed chicken breasts
- Salt and black pepper, for the chicken
- 2 jars (15 ounces each) Alfredo sauce
- 8 ounces cream cheese, softened
- 1 cup whole milk
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- Chopped fresh or dried parsley, for garnish (optional)
How to Make Easy Chicken Alfredo Casserole
1. Heat the oven. Heat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set it aside.
2. Cook the pasta. Cook the penne according to the package directions until al dente. Drain and set aside.
3. Cook the chicken. Heat the olive oil in a medium skillet over medium heat. Add the cubed chicken, season with salt and black pepper, and cook, stirring occasionally, until golden and fully cooked; the chicken should read 165°F on a food thermometer. Set aside.
4. Mix the sauce. In a large bowl, mix the Alfredo sauce, softened cream cheese, milk, garlic, Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon black pepper until well combined.
5. Add the pasta and chicken. Add the cooked penne and the chicken to the sauce and stir until well coated. Stir in 1 cup of the mozzarella and 1/2 cup of the Parmesan.
6. Fill the dish. Pour the mixture into the prepared baking dish. Top with the remaining 1 cup mozzarella and 1/2 cup Parmesan.
7. Bake covered, then uncovered. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for 10 minutes more, until the cheese is melted and bubbly and the center reaches 165°F on a food thermometer.
8. Rest and serve. Let the casserole stand for 5 minutes. Garnish with parsley if you like and serve.
How to Keep It Creamy, Not Dry
A pasta bake keeps cooking in the oven, so a few small steps make the difference between creamy and dry. Here are the common mistakes and fixes:
| Mistake | Fix |
|---|---|
| Overcooked pasta | Stop at al dente, or 1 to 2 minutes short of the package time |
| Thick, pasty sauce | Loosen the jarred Alfredo with the cream cheese and milk before the pasta goes in; add a splash more milk if it’s too thick |
| Dry top | Bake covered with foil for the first 25 minutes |
| Runny when served | Let it stand 5 minutes so the sauce thickens a little |
| Dry leftovers | Stir in a splash of broth or extra sauce before reheating |
| Guessing on the chicken | Check for 165°F with a food thermometer |
Soften the cream cheese first. Room-temperature cream cheese mixes smoothly into the sauce.
Want browned cheese? Broil the uncovered casserole for 3 to 4 minutes at the end, in a broiler-safe dish, until the cheese browns in spots.
Variations
- Cooked chicken: use 3 cups of diced rotisserie, grilled or leftover chicken and skip browning.
- Different pasta: fettuccine, spaghetti or refrigerated cheese tortellini.
- Other proteins: cooked sausage, turkey or shrimp.
- Vegetables: stir in spinach, mushrooms or bell peppers. For the broccoli version, see our chicken broccoli Alfredo pasta bake.
- Extra creamy: stir in a splash of heavy cream with the milk.
Storage & Reheating
Refrigerator: Refrigerate leftovers within 2 hours in shallow covered containers. USDA FSIS says to eat them within 3 to 4 days.
Freezer: You can freeze it for 3 to 4 months, but cream sauces don’t always keep their texture; they can separate after thawing. Thaw in the refrigerator.
Reheat: Stir in a splash of broth or extra sauce, then reheat covered to 165°F. Don’t reheat it in a slow cooker.
What to Serve With It
Serve it with homemade cheesy garlic breadsticks and a vegetable like roasted garlic-Parmesan zucchini, squash and tomatoes. More creamy chicken pastas: creamy crockpot chicken spaghetti and chicken bacon spinach penne. For another family casserole, try Ritz cracker chicken casserole.
Frequently Asked Questions
How do I keep chicken Alfredo casserole from drying out?
Cook the pasta only to al dente, loosen the sauce with cream cheese and milk, and bake covered for the first 25 minutes.
What are common mistakes when making chicken Alfredo casserole?
Overcooking the pasta, baking it uncovered the whole time, and not checking the chicken for 165°F.
Can I use rotisserie chicken?
Yes. Use about 3 cups of diced cooked chicken and skip the browning step.
Can I freeze chicken Alfredo casserole?
Yes, for 3 to 4 months, though the cream sauce may separate a little after thawing.
Can I add vegetables?
Yes. Spinach, mushrooms and bell peppers all work.
Final Notes
Brown the chicken while the pasta water heats and everything is ready to mix at once. Keep the foil on for the first bake and it stays creamy. If you make it, tell me in the comments what you served with it.
Easy Chicken Alfredo Casserole
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 16 ounces penne pasta 1 box
- 2 tablespoons olive oil
- 3 cups chicken breasts cubed; a little less than 3 cups is fine
- salt and black pepper to taste, for the chicken
- 2 jars Alfredo sauce 15 ounces each
- 8 ounces cream cheese 1 block, softened to room temperature
- 1 cup whole milk
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups mozzarella cheese shredded, divided
- 1 cup Parmesan cheese grated, divided
- fresh or dried parsley chopped, for garnish; optional
Instructions
- Heat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray and set it aside.
- Cook the penne according to the package directions until al dente. Drain and set aside.
- Heat the olive oil in a medium skillet over medium heat. Add the cubed chicken, season with salt and black pepper, and cook, stirring occasionally, until golden and fully cooked; the chicken should read 165°F on a food thermometer. Set aside.
- In a large bowl, mix the Alfredo sauce, softened cream cheese, milk, garlic, Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon black pepper until well combined.
- Add the cooked penne and the chicken to the sauce and stir until well coated. Stir in 1 cup of the mozzarella and 1/2 cup of the Parmesan.
- Pour the mixture into the prepared baking dish. Top with the remaining 1 cup mozzarella and 1/2 cup Parmesan.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for 10 minutes more, until the cheese is melted and bubbly and the center reaches 165°F on a food thermometer.
- Let the casserole stand for 5 minutes. Garnish with parsley if you like and serve.
