Creamy Baked Chicken Alfredo

My sister called one Tuesday night asking what she could make with leftover chicken and a box of pasta. I talked her through this casserole while folding laundry, and she texted me a photo an hour later with the caption, Why have I been ordering takeout? Sometimes the best recipes aren't the fancy ones, they're the ones you can walk someone through over the phone while the kids are asking for help with homework.

I made this the first time my in-laws stayed with us for a long weekend. I needed something that could feed a crowd without me hovering over the stove all evening. My father-in-law, who usually just nods politely at dinner, asked for seconds and then scraped the dish clean with a piece of bread. That's when I knew it was a keeper.

Ingredients

• Penne or ziti pasta (12 oz): Go for something with ridges or tubes so the sauce clings to every bite, and cook it just shy of tender since it finishes in the oven.
• Cooked chicken breast (2 cups, diced or shredded): Rotisserie chicken is your best friend here, it's already seasoned and saves you 20 minutes.
• Unsalted butter (2 tbsp): This is the base of your sauce, and using unsalted lets you control the seasoning without it getting too salty.
• Garlic (3 cloves, minced): Fresh garlic makes all the difference, the jarred stuff just doesn't have the same warmth.
• Heavy cream (2 cups): This is what makes the sauce silky and rich, if you want it lighter, half-and-half works but it won't be quite as luscious.
• Parmesan cheese (1 cup, freshly grated): Buy the block and grate it yourself, the pre-shredded kind has anti-caking agents that make the sauce grainy.
• Salt (1/2 tsp), black pepper (1/4 tsp), nutmeg (1/4 tsp, optional): The nutmeg is subtle but it adds a warmth you can't quite name, don't skip it if you have it.
• Mozzarella cheese (2 cups, shredded): This melts into a golden, bubbly top that everyone fights over.
• Fresh parsley (2 tbsp, chopped, optional): A little green at the end makes it look like you tried, even on a weeknight.

Instructions

Get the oven ready:

Preheat to 375°F and grease a 9x13-inch baking dish with butter or a quick spray. You don't want anything sticking after all that bubbling cheese.

Cook the pasta:

Boil it in well-salted water until it's just al dente, a little firmer than you'd normally eat it. It'll soften more in the oven, so pull it a minute early.

Start the Alfredo sauce:

Melt butter in a large saucepan over medium heat, then toss in the garlic and let it sizzle for about a minute until your kitchen smells amazing. Don't let it brown or it'll taste bitter.

Build the cream sauce:

Pour in the heavy cream and bring it to a gentle simmer, then stir in the Parmesan, salt, pepper, and nutmeg. Keep stirring until it's smooth and glossy, it only takes a couple of minutes.

Combine everything:

Add the cooked chicken and drained pasta right into the sauce and toss until every piece is coated. It should look creamy and generous.

Assemble the casserole:

Dump the whole mixture into your prepared baking dish and spread it out evenly, then blanket the top with shredded mozzarella. Don't be shy with the cheese.

Bake until golden:

Slide it into the oven for 25 to 30 minutes, until the cheese is bubbling and turning golden brown in spots. Your kitchen will smell like an Italian restaurant.

Rest and serve:

Let it sit for 5 minutes so the sauce thickens up a bit and you don't burn your mouth. Sprinkle with parsley if you want it to look pretty.

Save

One night I added a bag of frozen broccoli I needed to use up, and my pickiest eater didn't even notice. She just kept going back for more of the crispy cheese bits from the edges. Sometimes the wins are small, but they count.

Making It Your Own

This casserole is forgiving, so if you want to sneak in some vegetables, go for it. I've stirred in steamed broccoli, wilted spinach, and sautéed mushrooms, and they all disappeared under that blanket of cheese. You can also swap the chicken for cooked shrimp or even leave the protein out entirely if you want a vegetarian version. The sauce is rich enough to carry the dish on its own.

What to Serve Alongside

I usually put out a simple green salad with a lemony vinaigrette to cut through all that cream. Garlic bread is great if you want to go full comfort mode, but honestly, the casserole is filling enough on its own. A glass of Chardonnay is nice if you're feeling fancy, but a cold sparkling water with lemon works just as well on a Tuesday.

Storing and Reheating

Leftovers keep in the fridge for up to four days, and they reheat beautifully in the microwave or oven. I actually think it tastes better the next day once all the flavors have melded together. If you're reheating in the oven, cover it with foil so the top doesn't dry out, and add a splash of milk or cream if it looks a little thick.

• You can freeze individual portions in airtight containers for up to two months.
• Thaw in the fridge overnight before reheating for the best texture.
• If you're in a hurry, the microwave works fine, just stir halfway through so it heats evenly.

Save

This is the kind of meal that makes everyone quiet for the first few bites, and that's always a good sign. Keep it in your back pocket for nights when you need something easy, filling, and guaranteed to disappear.

Recipe FAQs

→ Can I use a rotisserie chicken instead of cooking chicken breast?

Yes, rotisserie chicken is an excellent time-saving substitute. Simply shred or dice the meat to reach about 2 cups, and use it directly in the casserole without additional cooking.

→ What pasta shapes work best for this casserole?

Penne and ziti are ideal because their tubular shapes hold the creamy sauce well. You can also use rigatoni or any short, sturdy pasta that won't get mushy during baking.

→ How do I prevent the sauce from becoming grainy?

Add the Parmesan cheese slowly while stirring constantly, and maintain a gentle simmer rather than a rolling boil. The lower temperature prevents the cheese proteins from seizing and clumping.

→ Can I make this casserole ahead and freeze it?

Yes, you can assemble the entire casserole, cover it tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, adding 10-15 minutes to the cooking time.

→ What vegetables pair well with this dish?

Steamed broccoli, fresh spinach, or sautéed mushrooms blend beautifully into the creamy sauce. Stir them in before baking, or serve alongside with a crisp green salad for balance.

→ How do I achieve a golden, bubbling cheese topping?

Use freshly shredded mozzarella rather than pre-shredded cheese, which contains anti-caking agents. Distribute evenly across the top and bake at 375°F for 25-30 minutes until the edges turn deep golden brown.