This is comfort food with a capital C. Cheesy Chicken Alfredo Casserole is creamy, rich, and packed with gooey cheese, tender pasta, and chunks of seasoned chicken—all baked into one bubbly, golden dish.
It’s everything you love about Alfredo pasta, but in a baked version that feeds a crowd and leaves plenty of leftovers. The sauce gets extra thick and cheesy in the oven, and every bite is loaded with flavor.
This is the kind of recipe you pull out on cozy nights, for family dinners, or when you just want something that feels a little indulgent without being hard to make.
Why This Chicken Alfredo Bake Is Always a Win
It checks all the boxes—creamy, cheesy, filling—and it comes together with simple ingredients and no stress.
- Family-friendly – Kids love it, adults love it, and it reheats great
- Make-ahead friendly – Assemble earlier in the day and bake when ready
- Crowd-pleasing – Perfect for potlucks, holidays, or Sunday dinner
- Customizable – Use different cheeses, swap in broccoli, or go spicy
- Uses leftovers – Great way to use cooked chicken or rotisserie meat
This one always disappears fast.
What Goes Into This Cheesy Alfredo Casserole
Here’s what you’ll need to build it—and a few extras if you want to change it up.
- Pasta – Penne, rotini, or rigatoni hold the sauce well
- Cooked Chicken – Shredded or diced, rotisserie works great
- Alfredo Sauce – Homemade or your favorite jarred version
- Mozzarella Cheese – Melty and stretchy
- Parmesan Cheese – Salty, sharp, and classic in Alfredo
- Cream Cheese – Adds extra richness and a velvety texture
- Garlic – Fresh or powdered
- Italian Seasoning – Simple flavor boost
- Salt & Pepper – To taste
Optional upgrades:
- Frozen broccoli – Toss it in with the pasta before baking
- Crushed red pepper flakes – For a little heat
- Bread crumbs – For a crispy topping
- Fresh parsley – For a pop of green at the end
Step-by-Step: How to Make This Alfredo Casserole
You can prep this in advance or bake it right away—it’s that flexible.
- Preheat the oven – Set it to 375°F and grease a 9×13 casserole dish.
- Cook the pasta – Boil until just al dente. Drain and set aside.
- Make the sauce – In a saucepan, combine Alfredo sauce, cream cheese, garlic, and seasoning. Heat until smooth. Stir in shredded chicken.
- Mix and assemble – Combine pasta, sauce, and some mozzarella. Pour into the baking dish and top with more cheese (and breadcrumbs, if using).
- Bake until bubbly – Cover with foil and bake for 20 minutes. Remove foil and bake 10–15 more until golden and hot throughout.
- Serve warm – Let it rest 5–10 minutes before scooping.
What to Serve with Chicken Alfredo Casserole
This casserole is rich, so pair it with something fresh, crunchy, or light to round out the meal.
| Side Dish | Why It Works |
|---|---|
| Garlic Bread | Crunchy and perfect for swiping through the sauce |
| Caesar Salad | Crisp, tangy, and a great flavor contrast |
| Roasted Broccoli | Adds depth and breaks up the creaminess |
| Caprese Salad | Fresh tomato and mozzarella lighten things up |
| Lemon Green Beans | Zippy and quick to make |
| Arugula Salad with Balsamic | Peppery and acidic to cut through the richness |
| Grilled Zucchini | Mild and smoky, easy to prep alongside |
Pick one or two and dinner feels balanced and complete.
How to Keep It Fresh: Storing and Reheating Tips
This dish stores beautifully and can be frozen for later—here’s how.
How to Store It
Let it cool completely, then cover tightly or transfer to containers. Refrigerate for up to 4 days.
How to Reheat It
- Oven: Bake covered at 350°F for 20–25 minutes
- Microwave: Heat individual portions on medium in 45-second bursts
- Add moisture: A splash of milk or broth helps refresh the sauce
Can You Freeze It?
Yes! Freeze in a disposable pan (unbaked or baked). Let thaw in the fridge overnight, then reheat covered until hot.
Frequently Asked Alfredo Casserole Questions
Do I have to use jarred sauce?
Nope! Homemade Alfredo works great. Use heavy cream, garlic, butter, and Parmesan if you want to make your own.
Can I use uncooked chicken?
It’s safer and easier to use cooked chicken here. If using raw, cut small and make sure it reaches 165°F.
Can I add vegetables?
Absolutely. Broccoli, spinach, mushrooms, or peas all work well—just stir them in with the pasta before baking.
What pasta shape is best?
Short cuts like penne or rotini hold sauce better and don’t dry out as easily.
Can I make this ahead of time?
Yes! Assemble it fully, cover tightly, and refrigerate up to 24 hours before baking.
Cheesy Chicken Alfredo Casserole
Equipment
- saucepan For heating the Alfredo sauce
- Casserole Dish For baking the assembled dish
Ingredients
- 12 oz pasta penne, rotini, or rigatoni
- 2 cups cooked chicken shredded or diced
- 2 cups Alfredo sauce jarred or homemade
- 4 oz cream cheese cubed
- 1 cup shredded mozzarella
- 1/2 cup Parmesan cheese grated
- 1 teaspoon Italian seasoning
- 2 cloves garlic minced
- salt and pepper to taste
- optional toppings bread crumbs, parsley
Instructions
- Preheat oven to 375°F. Lightly grease a 9×13 baking dish.
- Cook pasta until al dente. Drain and set aside.
- In a saucepan, heat Alfredo sauce with cream cheese, garlic, Italian seasoning, salt, and pepper. Stir until smooth.
- Stir in shredded chicken. Add pasta and toss to coat.
- Transfer to baking dish. Top with mozzarella, Parmesan, and optional bread crumbs.
- Cover with foil and bake for 20 minutes. Uncover and bake another 10–15 minutes until bubbly and golden.
- Let rest 5–10 minutes. Garnish with parsley and serve warm.
Notes
- Use leftover or rotisserie chicken for quicker prep.
- Add broccoli or spinach for a veggie boost.
- Reheat with a splash of milk to loosen up the sauce.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.