Can I use leftover or rotisserie chicken for this casserole?

Absolutely! Using leftover or rotisserie chicken is a fantastic shortcut that saves time and adds flavor. Just dice it up and fold it in where you’d add the cooked chicken breasts.

What can I substitute for cream cheese in this recipe?

If you don’t have cream cheese on hand, ricotta or mascarpone cheese can work as substitutes though the sauce might be a little less thick. Greek yogurt mixed with cream can also be an option for a tangier twist.

Can I make this recipe dairy-free?

You can make a dairy-free version by swapping Alfredo sauce for a vegan white sauce, using dairy-free cream cheese alternatives, and plant-based milk like almond or oat milk. Choose dairy-free cheese shreds to maintain that cheesy flavor.

Creamy Chicken Alfredo Casserole

Description

This Chicken Alfredo Casserole is a comforting, creamy baked pasta dish featuring tender chicken, rich Alfredo sauce, and gooey melted cheese. Perfect for a family dinner or potluck, it combines penne pasta with a flavorful garlic and Italian seasoned sauce, topped with mozzarella and parmesan cheese for a golden, bubbly finish.

Ingredients

Scale

Pasta and Chicken

16 ounce box penne pasta
3 cups cubed chicken breasts
2 Tablespoons olive oil
Salt and pepper, to taste

Sauce

2 (15 ounce) jars Alfredo sauce
8 ounce block cream cheese, softened to room temperature
1 cup whole milk
3 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper

Cheese Toppings

2 cups shredded mozzarella cheese (divided use)
1 cup grated parmesan cheese (divided use)

Garnish

Chopped fresh parsley or dried parsley (optional)

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Instructions

Preheat and prepare dish. Preheat your oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
Cook pasta. Cook the penne pasta according to the package instructions until al dente. Drain thoroughly and set aside.
Cook chicken. Heat olive oil in a medium skillet over medium heat. Add the cubed chicken breasts, season with salt and pepper to taste, and cook until the chicken is golden and fully cooked through, stirring occasionally. Remove from heat and set aside.
Make Alfredo sauce mixture. In a large bowl, combine the Alfredo sauce, softened cream cheese, whole milk, minced garlic, Italian seasoning, salt, and black pepper. Stir until the mixture is smooth and well combined.
Combine pasta and chicken with sauce. Add the cooked pasta and chicken to the sauce mixture, stirring until everything is evenly coated.
Add cheese to mixture. Stir in 1 cup shredded mozzarella cheese and ½ cup grated parmesan cheese into the pasta mixture.
Assemble casserole. Pour the entire mixture into the prepared baking dish. Evenly top with the remaining 1 cup mozzarella cheese and ½ cup parmesan cheese.
Bake covered. Cover the dish with foil and bake for 25 minutes in the preheated oven.
Bake uncovered. Remove the foil and continue baking for an additional 10 minutes, until the cheese on top is melted, golden, and bubbly.
Garnish and serve. Optionally, sprinkle with chopped fresh or dried parsley before serving. Serve hot and enjoy!

Notes

You can substitute cooked rotisserie chicken to save time.
Use low-fat cream cheese and milk for a lighter version.
Fresh garlic can be replaced with 1 teaspoon garlic powder if needed.
Make sure to not overcook the pasta as it will continue cooking in the oven.
Leftovers store well in the refrigerator for up to 3 days and reheat nicely.

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 4 g
Sodium: 780 mg
Fat: 28 g
Saturated Fat: 15 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 32 g
Cholesterol: 110 mg