Creamy Chicken Alfredo Baked Pasta

My neighbor knocked on my door one Tuesday holding an empty casserole dish and asked if I had the recipe. I'd brought it to her family the week before when her kitchen was being remodeled, and apparently her kids had been asking for it ever since. That's when I realized this creamy, bubbling pan of pasta wasn't just dinner anymore—it had become the thing people remembered. The smell of garlic and cream baking under a blanket of golden mozzarella has a way of sticking with you long after the plates are cleared.

I started making this casserole during the coldest stretch of January a few years back. My kids were restless from being inside too long, and I needed something that would keep them at the table instead of scattered around the house with screens. The first night I served it, everyone went quiet for the first five minutes—just forks scraping plates and the occasional hum of approval. That silence told me everything I needed to know.

Ingredients

• Penne or ziti pasta: These tubular shapes grab onto the Alfredo sauce in a way that flat noodles just can't, and they hold up perfectly during baking without turning mushy.
• Cooked chicken breast: I usually dice leftover roast chicken or grab a rotisserie bird from the store—it saves time and adds a slightly smoky flavor that pairs beautifully with the cream.
• Unsalted butter: This is your flavor base, and using unsalted lets you control the seasoning without the sauce becoming too salty once the Parmesan melts in.
• Garlic: Fresh minced garlic blooms in the butter and perfumes the whole sauce—don't skip this step or use the jarred stuff, it really does matter.
• Heavy cream: The richness here is non-negotiable if you want that silky, luxurious sauce that coats everything and doesn't break in the oven.
• Freshly grated Parmesan cheese: Pre-shredded Parmesan has anti-caking agents that can make your sauce grainy, so grate it yourself from a block for the smoothest results.
• Salt, black pepper, and nutmeg: The nutmeg is optional but adds a subtle warmth that makes people ask what the secret ingredient is—they never guess it.
• Shredded mozzarella cheese: This melts into a gooey, golden blanket on top and gives you those irresistible cheese pulls when you scoop out servings.
• Fresh parsley: A handful of chopped parsley at the end brightens the whole dish and makes it look like you really fussed over presentation.

Instructions

Get the oven ready:

Preheat your oven to 375°F and grease a 9x13-inch baking dish with a little butter or cooking spray. This keeps the cheesy edges from sticking and makes cleanup so much easier.

Cook the pasta just shy of done:

Boil your pasta in well-salted water until it's al dente—it should still have a slight bite because it will continue cooking in the oven. Drain it well and set it aside while you make the sauce.

Build the Alfredo base:

Melt the butter in a large saucepan over medium heat, then toss in the minced garlic and stir for about a minute until it smells amazing and just starts to turn golden. Be careful not to let it brown or it will taste bitter.

Create the creamy sauce:

Pour in the heavy cream and bring it to a gentle simmer, then stir in the Parmesan, salt, pepper, and nutmeg if you're using it. Keep stirring until the cheese melts completely and the sauce is smooth and glossy.

Combine everything:

Add the cooked chicken and drained pasta right into the sauce and toss everything together until every piece is coated. The pasta should be swimming in that creamy goodness.

Assemble the casserole:

Pour the whole mixture into your prepared baking dish and spread it out evenly, then scatter the shredded mozzarella over the top in an even layer. Don't be shy with the cheese—it's what makes the top irresistible.

Bake until bubbly and golden:

Slide the dish into the oven and bake for 25 to 30 minutes, until the cheese on top is melted, bubbling around the edges, and turning golden brown in spots. Let it rest for about 5 minutes before serving so the sauce can settle and thicken just a bit more, then sprinkle with parsley if you like.

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The best part about this dish isn't just how it tastes—it's how it brings people back to the table. My teenager, who usually eats standing up over the sink, actually sat down for seconds the first time I made this. We ended up talking about her day, her friends, the little things that usually get lost in the rush. Sometimes a good casserole is just the excuse everyone needs to slow down and be in the same room for a while.

Making It Your Own

I've thrown handfuls of steamed broccoli into this casserole more times than I can count, and it always disappears without complaint. Sautéed mushrooms add an earthy richness, and baby spinach wilts right into the sauce if you stir it in at the end. If you want a little kick, a pinch of red pepper flakes in the sauce wakes everything up without overwhelming the creamy base. Sometimes I'll use a mix of mozzarella and provolone on top for a sharper, more complex flavor that makes people ask what's different.

Storing and Reheating

This casserole keeps beautifully in the fridge for up to four days, covered tightly with foil or in an airtight container. When you reheat it, add a splash of milk or cream and warm it gently in the oven at 350°F, covered, so it doesn't dry out. I've also frozen individual portions in sealed containers, and they thaw and reheat perfectly for those nights when cooking from scratch just isn't happening. The sauce might look a little separated when it's cold, but it comes back together beautifully once it's heated through.

Serving Suggestions

I almost always serve this with a simple green salad dressed in lemon vinaigrette—the brightness cuts through the richness and makes the meal feel more balanced. Garlic bread is an obvious partner, but honestly, you don't need it because the casserole is already so satisfying. A crisp white wine like Chardonnay or Pinot Grigio is perfect if you're pouring for adults, and the kids are happy with sparkling water and a wedge of lemon.

• Add a handful of torn basil right before serving for a fresh herbal note.
• Swap in half and half instead of heavy cream if you want to lighten it up without losing too much richness.
• Use rotisserie chicken to cut your prep time in half and add a subtle roasted flavor.

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This casserole has become my answer to busy weeks, surprise guests, and those nights when I just want something warm and comforting without a lot of fuss. It's the kind of recipe that makes you look like you have it all together, even when you absolutely don't.

Recipe FAQs

→ Can I use store-bought rotisserie chicken?

Yes, rotisserie chicken is an excellent shortcut. Simply shred or dice about 2 cups and add it directly to your sauce. This saves significant prep time without compromising flavor.

→ What pasta shapes work best?

Penne and ziti are ideal because their tubular shape holds the creamy sauce beautifully. Rigatoni or fusilli also work well. Avoid thin pasta like angel hair, which can become mushy.

→ How do I prevent the sauce from breaking?

Keep heat at medium and avoid boiling the cream vigorously. Add cheese gradually while stirring constantly. If the sauce seems too thick, whisk in a splash of pasta water to loosen it.

→ Can I make this lighter?

Substitute half-and-half or whole milk for heavy cream to reduce fat content. You can also use part-skim mozzarella and reduce the cheese topping slightly without sacrificing creaminess.

→ What vegetables pair well with this dish?

Steamed broccoli, fresh spinach, or sautéed mushrooms add wonderful texture and nutrition. Fold them into the sauce mixture before baking, or layer them in the dish before adding the pasta mixture.

→ How long can I store leftovers?

Store covered in the refrigerator for up to 3 days. Reheat gently in a 325°F oven for about 15-20 minutes, adding a splash of cream or milk to restore creaminess if needed.