Chicken Alfredo Casserole

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This is baked pasta at its simplest and most satisfying: tender pieces of chicken and rigatoni tossed in a rich, creamy alfredo sauce, topped with a generous layer of cheese, and baked until the top turns golden and bubbly. It’s the kind of dish that goes straight from oven to table, no extra plating required, and it feeds a crowd without much fuss.

What makes this one work is the balance between the sauce and the bake. The alfredo stays creamy underneath while the cheese on top crisps up into golden, slightly browned patches. A scatter of fresh parsley at the end cuts through the richness and makes the whole dish look like it took more effort than it did. It’s an easy make-ahead option too: assemble it earlier in the day, then bake it right before you’re ready to eat.

Ingredients

For the pasta and chicken:

• 450 g / 1 lb rigatoni or penne pasta
• 700 g / 1.5 lbs boneless, skinless chicken breast, cut into bite-sized chunks
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried Italian herbs (or a mix of oregano and basil)

For the alfredo sauce:

• 60 g / 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 30 g / ¼ cup all-purpose flour
• 480 ml / 2 cups whole milk
• 240 ml / 1 cup heavy cream
• 100 g / 1 cup grated Parmesan cheese
• Salt and pepper, to taste

For the topping:

• 200 g / 2 cups shredded mozzarella cheese
• 50 g / ½ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Chicken Alfredo Casserole

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook the pasta until just al dente, about 1 to 2 minutes less than the package instructions, since it will finish cooking in the oven.
3. Drain and set aside.

Step 2: Cook the Chicken

1. Preheat your oven to 190°C / 375°F.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Season the chicken chunks with salt, pepper, and dried Italian herbs.
4. Add the chicken to the skillet and cook for 6 to 8 minutes, turning occasionally, until golden on the outside and cooked through.
5. Remove the chicken from the skillet and set aside.

Step 3: Start the Alfredo Sauce

1. In the same skillet, melt the butter over medium heat.
2. Add the minced garlic and cook for 30 seconds, until fragrant, being careful not to let it brown.
3. Sprinkle in the flour and whisk constantly for 1 minute to cook out the raw flour taste.

Step 4: Finish the Sauce

1. Slowly pour in the milk while whisking, followed by the heavy cream.
2. Simmer for 3 to 4 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
3. Remove from the heat and stir in the Parmesan cheese until melted and smooth.
4. Season with salt and pepper to taste.

Step 5: Combine Everything

1. In a large mixing bowl, combine the cooked pasta, cooked chicken, and alfredo sauce.
2. Toss gently until the pasta and chicken are evenly coated in sauce.

Step 6: Assemble the Casserole

1. Lightly grease a 23 x 33 cm / 9 x 13-inch baking dish.
2. Pour the pasta mixture into the dish and spread it into an even layer.
3. Sprinkle the shredded mozzarella and Parmesan evenly over the top.

Step 7: Bake

1. Bake, uncovered, for 20 to 25 minutes, until the cheese is melted and golden brown in spots.
2. If the top isn’t browning enough by the end of baking, switch the oven to broil for 1 to 2 minutes, watching closely so it doesn’t burn.

Step 8: Garnish and Serve

1. Remove the casserole from the oven and let it sit for 5 minutes before serving.
2. Scatter the chopped parsley evenly over the top.
3. Serve warm, straight from the baking dish.

Things to Remember

• Undercook the pasta slightly before baking; it will keep absorbing sauce and soften further in the oven, so starting al dente prevents mushy pasta later.
• Cut the chicken into evenly sized chunks so every piece cooks through at the same time, rather than having some pieces dry out while others are still undercooked.
• Whisk constantly while adding the milk and cream to the flour mixture to keep the sauce smooth instead of lumpy.
• Take the sauce off the heat before adding the Parmesan; melting cheese into a sauce that’s still on direct heat can cause it to turn grainy.
• Watch the broiler closely if you use it at the end. Cheese can go from golden to burnt in under a minute.
• Let the casserole rest for a few minutes after baking so the sauce settles and doesn’t run all over the plate when served.
• Add the parsley just before serving so it stays fresh and green rather than wilting from the heat of the dish.