Creamy Baked Chicken Alfredo

The sound of bubbling cheese is what hooked me on this casserole. I was running late on a Tuesday, already overwhelmed by the week, and I needed something that would stretch leftovers into a meal worth sitting down for. I had cooked chicken in the fridge, a box of pasta in the pantry, and a tub of heavy cream I kept forgetting to use. What came out of the oven that night wasn't just dinner, it was proof that comfort doesn't have to be complicated.

I made this for a friend who had just moved into a new apartment with nothing but a microwave and a dream. She came over exhausted from unpacking, and I handed her a plate of this casserole still steaming from the oven. She took one bite and sighed in a way that told me she hadn't eaten a real meal in days. We sat on her half-assembled couch, eating straight from mismatched bowls, and she said it tasted like someone cared. That's what this dish does, it shows up when you need it to.

Ingredients

• Penne or ziti pasta: These tube shapes hold onto the creamy sauce beautifully, and cooking them just to al dente means they won't turn mushy in the oven.
• Cooked chicken breast: Rotisserie chicken is my go-to shortcut here, it's already seasoned and saves you from dirtying another pan.
• Unsalted butter: This forms the base of your sauce and gives you control over the salt level, especially since Parmesan can be salty on its own.
• Garlic: Fresh minced garlic blooms in the butter and fills your kitchen with that unmistakable savory warmth.
• Heavy cream: The richness comes from this, and it thickens beautifully without needing flour or fuss.
• Parmesan cheese: Freshly grated melts smoother and tastes sharper than the pre-shredded stuff, it's worth the extra two minutes.
• Salt, black pepper, and nutmeg: Just a pinch of nutmeg deepens the flavor in a way that feels subtle but somehow essential.
• Mozzarella cheese: This is your golden, gooey topping, the reason everyone reaches for seconds.
• Fresh parsley: A sprinkle at the end adds color and a hint of freshness that balances all that richness.

Instructions

Get the oven ready:

Preheat to 375°F and grease your baking dish so nothing sticks later. This step is easy to forget, but it matters.

Cook the pasta:

Boil it in salted water until just al dente, then drain it well. It'll keep cooking in the oven, so underdoing it slightly is the move.

Build the sauce:

Melt butter in a saucepan over medium heat, then add the garlic and let it sizzle for about a minute until it smells like heaven. Pour in the cream, bring it to a gentle simmer, and stir in the Parmesan, salt, pepper, and nutmeg until smooth.

Combine everything:

Toss the cooked chicken and drained pasta into the sauce, stirring until every piece is coated in that creamy goodness. It should look indulgent and a little messy.

Assemble the casserole:

Pour the mixture into your prepared dish and spread it out evenly. Scatter the mozzarella on top in an even layer.

Bake until golden:

Slide it into the oven and bake for 25 to 30 minutes, until the cheese is bubbling and turning golden brown around the edges. Let it rest for five minutes before serving so it sets just enough to scoop cleanly.

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The first time I brought this to a potluck, I watched a kid who swore he hated pasta take three helpings. His mom gave me a look that was half amazed, half annoyed, like I'd just made her weeknight dinners harder. But that's the thing about this casserole, it doesn't try to be fancy, it just delivers exactly what people crave. I left that night with an empty dish and a bunch of texts asking for the recipe.

Making It Your Own

This casserole is incredibly forgiving and loves a little improvisation. Toss in steamed broccoli or spinach if you want some green on the plate, or sauté mushrooms with the garlic for an earthy depth. I've even stirred in a handful of sun-dried tomatoes when I wanted a bit of tang to cut through the cream. If you're watching calories, swap the heavy cream for half-and-half, it won't be quite as luscious but it still tastes comforting and rich. You can also use any short pasta you have on hand, rigatoni and fusilli both work beautifully.

Timing and Make-Ahead Magic

One of my favorite things about this dish is how well it waits for you. You can assemble the whole casserole in the morning, cover it tightly, and refrigerate it until dinner. Just add an extra five to ten minutes to the baking time if it's going in cold. I've also frozen it before baking, wrapped in foil and tucked into a freezer bag, then baked it straight from frozen at the same temperature for about 50 minutes covered, then 15 uncovered. It's a lifesaver on nights when cooking from scratch feels impossible.

Serving and Pairing Ideas

This casserole is rich and filling, so I like to serve it with something crisp and bright to balance it out. A simple green salad with lemon vinaigrette or roasted asparagus works perfectly. Garlic bread is always a hit, even though it's carbs on carbs, nobody seems to mind. If you're pouring wine, a buttery Chardonnay complements the cream beautifully, or go with a light Pinot Grigio if you want something a bit sharper.

• Let it cool slightly before serving so the sauce thickens and each portion holds its shape.
• Garnish with fresh parsley or a crack of black pepper right before bringing it to the table.
• Leftovers reheat surprisingly well in the oven covered with foil, keeping everything creamy and avoiding that microwave rubberiness.

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This casserole has become my answer to so many moments, the nights when I'm too tired to think, the times I need to feed a crowd without breaking a sweat, the evenings when I just want something warm and familiar. It's not trying to impress anyone, and maybe that's exactly why it does.

Recipe FAQ

→ Can I make this ahead of time?

Yes, assemble the casserole completely, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours. Add 5-10 minutes to baking time when cooking from cold.

→ What pasta works best?

Penne and ziti are ideal due to their tube shape, which holds the creamy sauce well. Rigatoni or farfalle are excellent alternatives if you prefer different shapes.

→ How do I prevent the sauce from breaking?

Keep the heat at medium and avoid boiling the cream vigorously. Add the Parmesan slowly while stirring constantly, and ensure the sauce is smooth before combining with pasta.

→ Can I use fresh garlic instead of minced?

Absolutely. Use 4-5 fresh garlic cloves, minced finely, for a more robust flavor. Sauté until fragrant, about one minute, before adding the cream.

→ What vegetables pair well with this dish?

Steamed broccoli, fresh spinach, roasted mushrooms, or sun-dried tomatoes work wonderfully. Fold them into the pasta mixture before baking or serve alongside.

→ Can I freeze leftovers?

Yes, store cooled portions in airtight containers for up to three months. Reheat gently in a 325°F oven with a splash of cream to restore creaminess.