Description
A comforting, cheesy casserole made with tender chicken, creamy Alfredo sauce, and perfectly cooked pasta, baked until golden and bubbly. Ideal for weeknight dinners or family gatherings.
Ingredients
Scale
- 2 cups cooked chicken, shredded (rotisserie works great)
- 8 ounces fettuccine or penne pasta
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Cook pasta until al dente, drain, and set aside.
- Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute.
- Stir in heavy cream, Italian seasoning, salt, and pepper. Simmer for 5 minutes until slightly thickened.
- Add pasta and chicken to skillet, stir to combine, then mix in Parmesan until melted.
- Transfer mixture to greased 9×13-inch casserole dish and top with mozzarella.
- Bake for 25-30 minutes until top is bubbly and golden.
- Garnish with parsley before serving.
Notes
Avoid overcooking pasta as it continues to cook in the oven. Use freshly grated cheese for the best melting results. This casserole can be made ahead and refrigerated before baking, or frozen for later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
Keywords: chicken Alfredo, casserole, creamy pasta, baked chicken pasta