One-Dish Wonder: Dump-and-Bake Chicken Alfredo Casserole
This easy chicken Alfredo casserole will be your new weeknight hero! It’s my go-to for something simple and cozy.
Tender chicken, penne pasta, and velvety Alfredo come together under a layer of gooey cheese.
The best part? It tastes like I spent hours in the kitchen, but it’s an absolute breeze. Just boil, dump, and bake! It’s my guaranteed winner of a chicken dinner.
Why I Love This Chicken Alfredo Casserole
- Comfort Food Favorite: It has all the familiar flavors of chicken Alfredo with an indulgent cheesy topping.
- Quick & Easy: Leftover rotisserie chicken saves so much time. Even without it, the simple ingredients and steps make this a breeze.
- Irresistible Taste: Creamy Alfredo sauce, juicy chicken, and perfectly cooked pasta make this dish so satisfying.
Ingredients Highlights
- Penne Pasta: Ideal for capturing that creamy Alfredo sauce.
- Chicken Breasts: Freshly cooked or rotisserie chicken works perfectly.
- Red Onion & Garlic: Chopped, minced, and evenly distributed to add depth.
- Alfredo Sauce: Decadent, velvety goodness. I usually grab store-bought for a quick shortcut.
- Mozzarella Cheese: Melts into that irresistibly gooey topping.
- Milk: Just enough to keep the casserole moist and creamy.
- Cheddar Cheese: Adds bold, sharp flavor to the bubbly, golden top.
Tips for Success
This casserole always wins at family dinners, potlucks, or gatherings. Here’s how I make sure it’s a hit:
- Go Homemade: Make your own Alfredo sauce with butter, garlic, heavy cream, and Parmesan for a special touch.
- Save Time: Shredded rotisserie chicken saves so much effort.
- Boost Flavor: Add a dash of Italian seasoning to the mix.
- Be Extra Cheesy: Blend in Parmesan, Asiago, Romano, or Gruyere for a cheese-lover’s dream.
- Make It Creamy: Ricotta or cream cheese makes it extra luscious.
- Add Veggies: Broccoli, peas, mushrooms, or sun-dried tomatoes give it a nutritious kick.
- Top for Texture: Sprinkle crispy bacon bits, toasted breadcrumbs, or crushed crackers for a satisfying crunch.
How I Store It
This casserole reheats like a dream, making it perfect for meal prep or leftovers.
- To Store: Once cooled, I cover it tightly or use an airtight container. It keeps in the fridge for up to 3-4 days.
- To Freeze: I don’t usually freeze it (the texture changes), but if I must, I wrap it tightly in plastic wrap and foil. It can stay frozen for up to 2 months.
- To Reheat: For single servings, I pop it in the microwave for 1-2 minutes. Larger portions go in the oven at 350°F for 15-20 minutes.
It’s comfort food perfection every time.
Chicken Alfredo Casserole
Ingredients
- 3 boneless skinless chicken breasts, cut into bite-size pieces
- 1 small red onion chopped
- 3 garlic cloves smashed and minced
- 1 16-ounce package penne pasta
- 1 15-ounce jar Alfredo sauce (or slightly larger)
- 1 1/2 cups shredded mozzarella cheese divided
- 1/4 cup milk
- 1 cup shredded Cheddar cheese
Instructions
- Preheat the oven to 350°F.
- In a skillet over medium heat, cook the chicken pieces until they are no longer pink in the centers. Add the chopped red onion and minced garlic. Cook until the onions are softened and translucent, and the garlic is fragrant, about 2-3 minutes. Remove from heat.
- Bring a large pot of lightly salted water to a boil. Add the penne pasta to the boiling water. Cook, stirring occasionally, until tender and slightly firm, about 11 minutes. Drain the cooked pasta.
- In a large bowl, combine the cooked chicken, onion, garlic, cooked penne pasta, Alfredo sauce, 1 cup of mozzarella cheese, and milk. Stir until evenly mixed.
- Pour the mixture into a 1 1/2-quart casserole dish. Top with the remaining mozzarella and cheddar cheese.
- Bake the casserole until the cheese is melted and bubbly, about 25 minutes.
- Remove from the oven and let cool slightly before serving. Enjoy!
Nutrition
Hi, I’m Emily Hart, a 32-year-old chef with a lifelong passion for cooking that goes far beyond just a career—it’s the heart and soul of who I am. From the moment I was old enough to hold a spoon, I’ve been enchanted by the way food brings people together, how flavors can tell stories, and how a simple dish can evoke powerful emotions. The kitchen is my sanctuary, where the sizzle of pans and the aroma of fresh ingredients inspire me to create something special every day.
For me, cooking isn’t just about following recipes; it’s about experimenting, pushing boundaries, and blending culinary traditions to create something new and exciting. Whether I’m preparing an elegant five-course dinner or a comforting bowl of homemade soup, I pour my heart into every detail. I believe that food has the power to connect us all—whether through shared meals or teaching others how to find joy in cooking.
Over the years, I’ve honed my skills not only in crafting delicious meals but also in understanding what makes people feel at home when they sit down at the table. I love sharing my passion with others through cooking classes, collaborations with fellow food enthusiasts, and simply bringing people together one plate at a time. Cooking is my art form, and every dish is an opportunity to share a piece of myself with the world.
