Description
This creamy, cheesy Chicken Alfredo Casserole combines tender chicken, pasta, and rich Alfredo sauce, all baked to golden perfection. It’s a comforting and easy dish your family will love, with an optional burst of sweetness from peas!
Ingredients
- 2 cups cooked chicken, shredded or diced
- 3 cups cooked pasta (penne, fusilli, or rigatoni work well)
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup frozen peas (optional)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
-
Preheat the Oven:
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. -
Prepare the Chicken and Pasta:
If not already cooked, prepare the chicken (by grilling, baking, or boiling) and the pasta (according to package instructions). Set aside. -
Sauté the Garlic:
Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. -
Assemble the Casserole:
In a large mixing bowl, combine the cooked chicken, pasta, sautéed garlic, Alfredo sauce, mozzarella cheese, and Parmesan cheese. If using, stir in the frozen peas. Season with salt and pepper to taste. -
Bake the Casserole:
Transfer the mixture to the prepared baking dish. Spread evenly. Bake uncovered for 20-25 minutes, or until the cheese is melted and the casserole is bubbly and golden on top. -
Serve:
Garnish with chopped fresh parsley before serving.
Notes
- If you prefer a lighter version, use a reduced-fat Alfredo sauce or substitute some of the cheese with a lighter cheese option.
- You can make this casserole ahead of time and refrigerate it before baking. Just add 5-10 extra minutes to the baking time if it’s coming from the fridge.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole, Chicken, Pasta, Dinner
- Method: Baking
- Cuisine: American, Italian