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Chicken Alfredo Pasta Casserole

This creamy, dreamy casserole takes everything you love about chicken alfredo and turns it into an easy make-ahead meal that'll have your family asking for seconds. It's comfort food at its finest, and you probably already have most of the ingredients in your pantry. Plus, it reheats beautifully for those crazy weeknight dinners!
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 pound penne pasta
  • 3 cups cooked chicken diced (rotisserie chicken works great!)
  • 2 cups heavy cream
  • 1 cup whole milk
  • 4 tablespoons butter
  • 4 cloves garlic minced
  • 2 cups shredded mozzarella cheese divided
  • 1 cup grated Parmesan cheese divided
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley for garnish optional

Method
 

  1. Preheat your oven to 350°F and grease a 9x13-inch baking dish. Cook pasta according to package directions until al dente, then drain and set aside.
  2. In a large skillet over medium heat, melt butter and sauté garlic for about 1 minute until fragrant. Add heavy cream and milk, bringing to a gentle simmer.
  3. Stir in 1½ cups mozzarella and ¾ cup Parmesan cheese until melted and smooth. Add Italian seasoning, salt, and pepper.
  4. In a large bowl, combine cooked pasta, diced chicken, and alfredo sauce. Mix until everything is well coated.
  5. Pour the mixture into your prepared baking dish and top with remaining mozzarella and Parmesan cheese.
  6. Bake for 25-30 minutes until bubbly and golden brown on top. Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.