Chicken Alfredo Casserole

This chicken Alfredo casserole is creamy, cheesy, and baked to golden perfection. Packed with shredded chicken, tender pasta, and rich Alfredo sauce, it’s a family-friendly dinner that’s simple to prep and easy to love. Perfect for weeknights, potlucks, or make-ahead meals.

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Course: Casserole

Cuisine: American

Prep Time: 20

Cook Time: 30

Chilling: 10

Total Time: 1

Servings: Servings

Calories: 560kcal

Author: Chloe White

Cost: $15

Equipment

1 9x13" casserole dish Glass or ceramic preferred
1 Large mixing bowl For combining ingredients
1 Saucepan If making homemade Alfredo
1 Cheese grater For fresh mozzarella or parmesan

Ingredients

12 oz fettuccine pasta Or penne cooked al dente
2 cups cooked chicken Shredded rotisserie or homemade
2 cups Alfredo sauce Jarred or homemade
1 cup mozzarella cheese Shredded
½ cup Parmesan cheese Grated
2 cups broccoli florets Steamed or roasted optional
2 tbsp cream cheese Optional for extra creaminess
Salt & pepper To taste
1 tsp garlic powder Optional
Fresh parsley For garnish

Instructions

Preheat your oven to 350°F and grease a 9x13" baking dish.
In a large bowl, mix cooked pasta, shredded chicken, Alfredo sauce, cream cheese (if using), broccoli, and half of the shredded cheese.
Season with garlic powder, salt, and pepper to taste.
Pour the mixture into the greased dish and spread evenly.
Top with remaining mozzarella and Parmesan cheese.
Bake uncovered for 25–30 minutes until bubbly and golden.
Optional: Broil for 2–3 minutes for a crispier top.
Remove from oven and let rest for 10 minutes before serving.
Garnish with chopped fresh parsley.

Notes

Make it gluten-free by using gluten-free pasta and Alfredo sauce.

This casserole can be made ahead and refrigerated for up to 24 hours before baking.

Freeze after assembly for up to 2 months. Thaw overnight before baking.

Pairs well with garlic bread or a crisp side salad.

Nutrition