Pin it My neighbor showed up one Thursday evening with a foil-covered dish, still warm from her oven. She'd made too much, she said, and thought we might like some dinner. One forkful of that creamy, cheesy chicken pasta and I was sold. I asked for the recipe the next morning, and it's been my go-to ever since for nights when I need something hearty without much fuss.
I made this the first time my sister brought her new boyfriend over for dinner. He was quiet at first, but after his second helping, he loosened up and started telling stories. My sister later joked that the casserole did more for their relationship than any fancy date night. Now it's what I make whenever someone needs to feel welcome at my table.
Ingredients
- Penne or ziti pasta (12 oz): I like penne because the ridges catch the sauce, but ziti works just as well. Cook it a minute shy of the package directions since it'll finish in the oven.
- Cooked chicken breast (2 cups): Rotisserie chicken is my secret shortcut. Pull the meat off while it's still a little warm and it shreds beautifully.
- Unsalted butter (2 tbsp): This starts the sauce and keeps you in control of the salt level.
- Garlic (3 cloves, minced): Fresh garlic makes all the difference. Don't let it brown or it'll turn bitter.
- Heavy cream (2 cups): This is what makes the sauce silky and rich. Half-and-half works if you want it lighter, but the texture won't be quite as luscious.
- Parmesan cheese (1 cup, freshly grated): Grate it yourself from a block. The pre-shredded stuff has anti-caking agents that make the sauce grainy.
- Salt, black pepper, nutmeg (1/2 tsp, 1/4 tsp, 1/4 tsp): The nutmeg is optional but adds a subtle warmth that people can't quite place.
- Mozzarella cheese (2 cups, shredded): This melts into a golden, bubbly top that everyone fights over.
- Fresh parsley (2 tbsp, chopped): A little green at the end makes it look like you really tried.
Instructions
- Get the oven ready:
- Preheat to 375°F and grease a 9x13-inch baking dish with butter or cooking spray. This keeps the edges from sticking and makes cleanup easier.
- Cook the pasta:
- Boil it in salted water until just al dente, then drain. It'll keep cooking in the oven, so don't let it get soft now.
- Build the sauce:
- Melt the butter in a large saucepan over medium heat, then add the garlic and let it sizzle for about a minute. Pour in the cream, bring it to a gentle simmer, and stir in the Parmesan, salt, pepper, and nutmeg until smooth.
- Combine everything:
- Toss the chicken and pasta into the sauce and stir until every piece is coated. The sauce should cling to the pasta like a soft blanket.
- Assemble the casserole:
- Pour the mixture into your prepared dish and spread it evenly. Scatter the mozzarella over the top in an even layer.
- Bake until golden:
- Slide it into the oven for 25 to 30 minutes, until the cheese is bubbling and starting to brown. Let it rest for 5 minutes before serving so the sauce thickens up a bit.
Pin it One winter night, the power went out halfway through baking this. I covered the dish with foil and finished it on the grill outside, holding a flashlight while my husband adjusted the heat. It came out smoky and delicious, and we ate it by candlelight. Now every time I make it, I remember that quiet, ridiculous evening and smile.
Ways to Make It Your Own
I've stirred in steamed broccoli florets, sautéed mushrooms, and even a handful of fresh spinach before baking. My kids barely notice the vegetables when they're smothered in cheese. You could also swap the chicken for cooked shrimp or leave it out entirely for a vegetarian version. A pinch of red pepper flakes gives it a gentle kick if you like a little heat.
Storing and Reheating
This keeps in the fridge for up to four days in an airtight container. I reheat single portions in the microwave with a splash of milk to loosen the sauce. For a crowd, cover it with foil and warm it in a 350°F oven for about 20 minutes. It also freezes beautifully, just let it cool completely first and wrap it tightly.
Serving Suggestions
I always serve this with a simple green salad dressed in lemon vinaigrette. The brightness cuts through the richness and makes the whole meal feel balanced. Garlic bread is nice if you're feeding a hungry group, and a crisp white wine like Chardonnay or Pinot Grigio rounds it out.
- Top with extra Parmesan and cracked black pepper right before serving.
- Let it cool for a full 10 minutes if you want clean slices instead of a saucy scoop.
- Make a double batch and freeze one for a night when cooking feels impossible.
Pin it This casserole has earned a permanent spot in my weekly rotation, and I hope it does the same for you. It's the kind of dish that turns a regular weeknight into something worth gathering around.
Recipe FAQs
- → Can I use frozen chicken for this casserole?
Yes, use pre-cooked frozen chicken or substitute rotisserie chicken for convenience. Ensure it's thawed and drained before adding to the sauce.
- → How do I prevent the Alfredo sauce from breaking?
Keep the heat at medium and avoid boiling the cream. Add cheese gradually while stirring constantly. If the sauce breaks, whisk in a splash of cream or milk to smooth it out.
- → Can I make this ahead of time?
Yes, assemble the casserole in the baking dish, cover with plastic wrap, and refrigerate up to 24 hours. Bake as directed, adding 5-10 minutes to the baking time if starting from cold.
- → What vegetables pair well with this dish?
Fold in steamed broccoli, fresh spinach, sautéed mushrooms, or sun-dried tomatoes before baking. Add them to the pasta mixture in step 5.
- → How can I make a lighter version?
Substitute half-and-half or whole milk for heavy cream, use part-skim mozzarella, and reduce the butter to 1 tablespoon. The flavor will be lighter but still creamy and delicious.
- → What's the best way to reheat leftovers?
Cover with foil and reheat in a 350°F oven for 15-20 minutes until warmed through. Add a splash of milk or cream to restore creaminess if needed.