There are certain dishes that carry more than just flavor—they carry stories. This Chicken Alfredo Casserole is one of those recipes that always brings me back to the small, bustling kitchen in Mama Lou’s house. It smells of warmth, comfort, and all the little moments that turn a meal into a memory.
Mama Lou used to say, “If you want them to stay at the table longer, add more cheese.” And she wasn’t wrong.
This casserole is everything my sister Ouma and I needed after long school days—the creamy sauce, the stretchy cheese, and tender chicken, baked together in one bubbly dish. We’d sit at the counter, stealing forkfuls while Mama Lou pretended not to see.
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Why You’ll Love This Chicken Alfredo Casserole
Let’s be real—weeknights are chaos. Between work, laundry, and helping with homework, dinner can feel like a chore. That’s where this recipe comes in. It’s easy, hearty, and tastes like you’ve been cooking all day (even if you whipped it up in 30 minutes flat).
- Only 8 ingredients
- Ready in under an hour
- Cheesy, creamy, kid-approved
- Perfect for leftovers (if there are any!)
Ingredients & Quantities
| Ingredient | Quantity |
|---|---|
| Skinless, boneless chicken breast halves | 3 |
| Penne pasta | 1 (8 oz) package |
| Alfredo sauce | ½ (16 oz) jar |
| Shredded mozzarella cheese | 1 ½ cups, divided |
| Milk | ¼ cup |
| Onion powder | 1 tablespoon |
| Garlic powder | 1 tablespoon |
| Shredded Cheddar cheese | 1 cup |
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 490 |
| Protein | 31g |
| Fat | 24g |
| Carbohydrates | 35g |
| Sugar | 3g |
| Sodium | 680mg |
Steps to Make Chicken Alfredo Casserole
- Cook the chicken: Bring a pot of water to a boil. Add the chicken breasts and simmer until fully cooked, about 20 minutes. Remove, shred, and set aside.
- Boil the pasta: In the same pot, cook the penne pasta until al dente. Drain and return to the pot.
- Mix the sauce: Stir in the Alfredo sauce, milk, onion powder, garlic powder, and 1 cup of mozzarella into the pasta. Add the shredded chicken and mix well.
- Assemble: Pour the mixture into a greased casserole dish. Sprinkle remaining mozzarella and the Cheddar cheese on top.
- Bake: Place in a preheated 350°F (175°C) oven for about 20 minutes, or until the top is golden and bubbly.
Ouma always insisted on broiling the top for the last 2 minutes—”Just until it sings,” she’d say.
Chef Sofia’s Tips from the Heart
- If your sauce feels too thick, add a splash more milk before baking.
- Want extra flavor? Add a handful of sautéed mushrooms or spinach.
- Make it ahead: Assemble and refrigerate the night before. Bake when ready.
For me, this dish is more than just a recipe. It’s a slice of my childhood, a nod to the women who taught me how love can live in food. Even now, as I watch my own kids scrape the edges of the dish for more cheesy bits, I hear Mama Lou’s laughter echo in my kitchen. And I know—this casserole is home.
Serving Ideas That Make It Special
There’s something about a casserole that invites you to gather. Whether it’s a weekday dinner or a quiet Sunday lunch, this Chicken Alfredo Casserole shines brightest when surrounded by the people you love. Mama Lou always said, “The table doesn’t need to be fancy, just full.”
Here are some easy and delicious ways to serve it:
- With a green salad: Toss together romaine, cherry tomatoes, red onion, and a light vinaigrette for balance.
- Garlic bread or focaccia: You’ll want something to soak up that creamy sauce.
- Steamed broccoli or green beans: A simple, crisp veggie side to round out the plate.
Ouma always made a point to tuck in a pickle or two on the side—“for crunch and color,” she’d grin.
Perfect Drink Pairings
This creamy, cheesy casserole pairs beautifully with drinks that cut through the richness or echo its comforting notes.
- White wine: A chilled glass of Chardonnay or Pinot Grigio brings a fresh contrast.
- Sparkling water with lemon: Simple, refreshing, and family-friendly.
- Apple cider: If you want something with a cozy twist, warm or cold cider plays well with the savory flavors.
Leftovers, Storage & Reheating Tips
If you’re lucky enough to have leftovers, this dish stores and reheats like a dream.
- To store: Cover the casserole dish tightly with foil or transfer to an airtight container. It keeps in the fridge for up to 4 days.
- To reheat: Oven is best—cover with foil and bake at 325°F for 15–20 minutes. Microwave also works; just add a splash of milk to keep it creamy.
- To freeze: Freeze the fully assembled (but unbaked) casserole for up to 2 months. Bake straight from frozen, adding 10–15 minutes to the cook time.
Mama Lou would pack leftovers into little containers for neighbors. “Feed someone when they least expect it,” she’d whisper.
Make It Your Own
Part of what makes this recipe a staple in my home is how easy it is to customize. Here are a few tweaks I’ve tried over the years—some mine, some passed down:
- Add vegetables: Peas, mushrooms, or spinach mix in beautifully.
- Change up the cheese: Swap mozzarella for provolone or add a sprinkle of Parmesan on top.
- Spice it up: A pinch of red pepper flakes gives it a gentle heat.
We once had a version with roasted garlic and sun-dried tomatoes—it was a hit at Ouma’s book club, even with the ladies who “didn’t eat pasta.”
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Chicken Alfredo Casserole That Feeds the Soul
A creamy, cheesy, and comforting Chicken Alfredo Casserole that’s quick to prepare and perfect for weeknight dinners. This family favorite blends tender chicken, penne pasta, and two kinds of cheese in a rich Alfredo sauce, all baked to golden perfection.
- Total Time: 1 hour
- Yield: 6 servings 1x
Ingredients
Main Ingredients
- 3 skinless, boneless chicken breast halves
- 1 (8 ounce) package penne pasta
- ½ (16 ounce) jar Alfredo sauce
- ¼ cup milk
Cheeses
- 1 ½ cups shredded mozzarella cheese, divided
- 1 cup shredded Cheddar cheese
Seasonings
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
Instructions
- Cook the chicken: Bring a pot of water to a boil. Add the chicken breasts and simmer until fully cooked, about 20 minutes. Remove, shred, and set aside.
- Boil the pasta: In the same pot, cook the penne pasta until al dente. Drain and return to the pot.
- Mix the sauce: Stir in the Alfredo sauce, milk, onion powder, garlic powder, and 1 cup of mozzarella into the pasta. Add the shredded chicken and mix well.
- Assemble: Pour the mixture into a greased casserole dish. Sprinkle remaining mozzarella and the Cheddar cheese on top.
- Bake: Place in a preheated 350°F (175°C) oven for about 20 minutes, or until the top is golden and bubbly.
Notes
- If the sauce is too thick, add more milk before baking.
- Enhance the flavor with sautéed mushrooms or spinach.
- Prepare in advance by assembling the casserole and refrigerating overnight.
- Broil the top for 2 minutes at the end for extra crispiness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main-course
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 3g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 95mg
A Comfort That Lasts Beyond the Plate
This Chicken Alfredo Casserole has carried me through life’s seasons—new jobs, babies, moving boxes, and quiet Tuesday nights. It’s warm, it’s filling, and most of all, it’s a reminder that home isn’t just where you live. It’s where you cook, where you sit, and where you remember the ones who stirred the pot before you.
And if casseroles have a love language, this one speaks it fluently.
“This will bring them back to the table,” Mama Lou would always promise. She was right. It still does.
Looking for more cozy, oven-baked comfort? I’ve gathered some of our most-loved chicken casseroles here—each one packed with the same heart and flavor: See more family-favorite chicken casserole recipes.
