Pin It My neighbor knocked on my door one Tuesday night holding an empty casserole dish and asked if I had anything easy that would feed her kids and freeze well. I was halfway through assembling this exact casserole, so I slid half into a foil pan and sent it home with her. She texted me two hours later asking for the recipe, and now she makes it every other week. Sometimes the best recipes are the ones you can share without thinking twice.
I started making this the winter my son decided he only liked three foods, and somehow creamy baked pasta made the list. I would prep it during his nap, slide it in the oven before dinner, and watch him actually eat without negotiations. On colder evenings, the smell of bubbling cheese and garlic would fill the whole house before anyone even sat down. It became our unofficial comfort meal whenever someone needed a pick me up or we just wanted something warm and uncomplicated.
Ingredients
- Penne or ziti pasta: These tube shapes grab onto the Alfredo sauce and hold up under the weight of cheese without turning mushy in the oven.
- Cooked chicken breast: Rotisserie chicken is your best friend here, already seasoned and ready to shred, saving you a whole step on busy nights.
- Unsalted butter: Controls the salt level in your sauce and adds a silky richness that olive oil just cannot match.
- Garlic: Fresh cloves sautéed in butter create a fragrant base that bottled garlic simply will not replicate.
- Heavy cream: This is what makes the sauce cling to every piece of pasta and stay creamy even after baking instead of breaking apart.
- Parmesan cheese: Freshly grated melts smoothly into the cream, while pre shredded versions often contain anti caking agents that make the sauce grainy.
- Salt, black pepper, and nutmeg: The nutmeg is optional but adds a subtle warmth that makes people ask what the secret ingredient is.
- Mozzarella cheese: Shred it yourself from a block for the stretchiest, gooiest top layer that gets those golden brown spots.
- Fresh parsley: A small handful chopped over the top makes it look intentional and adds a pop of color against all that creamy beige.
Instructions
- Prep Your Oven and Dish:
- Set your oven to 375°F and grease a 9x13 inch baking dish with butter or nonstick spray. This step takes ten seconds but prevents a stuck on cheese disaster later.
- Boil the Pasta:
- Cook your pasta in well salted water until it still has a slight bite, about a minute less than the package says. It will finish cooking in the oven, and you do not want it turning to mush.
- Build the Sauce:
- Melt butter in a large saucepan over medium heat, then add the garlic and let it sizzle for about a minute until your kitchen smells amazing. Pour in the heavy cream and bring it to a gentle simmer, watching for small bubbles around the edges, then stir in the Parmesan, salt, pepper, and nutmeg until everything melts into a smooth, glossy sauce.
- Combine Everything:
- Toss the drained pasta and cooked chicken into the sauce, stirring until every piece is coated. The pasta should look almost too saucy because it will soak up some liquid as it bakes.
- Assemble and Top:
- Pour the whole mixture into your prepared baking dish, spreading it out evenly, then scatter the mozzarella across the top in an even layer. Do not skip greasing the dish or you will be soaking it overnight.
- Bake Until Golden:
- Slide the casserole into the oven and bake for 25 to 30 minutes, until the cheese is bubbling around the edges and turning golden brown in spots. Let it sit for five minutes before serving so the sauce can thicken up and not run all over the plates.
Pin It One Sunday I added a bag of steamed broccoli into the mix because I felt guilty about serving plain pasta and cheese. My daughter, who usually picks out vegetables, ate two helpings without a single complaint. It turns out that burying veggies in Alfredo sauce is a perfectly valid parenting strategy, and now I sneak in spinach or mushrooms whenever I have them on hand.
Make It Your Own
This casserole is incredibly forgiving, so feel free to toss in whatever vegetables you have sitting in the crisper drawer. I have added steamed broccoli, sautéed mushrooms, baby spinach, and even roasted red peppers, and every version turned out delicious. If you want a lighter option, swap half the heavy cream for half and half, though the sauce will be a bit thinner and less rich. You can also use turkey instead of chicken, or skip the meat entirely and load it up with veggies for a vegetarian version that still feels hearty.
Storing and Reheating
Leftovers keep in the fridge for up to four days in an airtight container, and they actually taste better the next day once the flavors have had time to blend. Reheat individual portions in the microwave with a splash of milk to loosen the sauce, or warm the whole dish covered with foil in a 350°F oven for about twenty minutes. If you want to freeze it, assemble the casserole but do not bake it, wrap it tightly in plastic wrap and foil, and freeze for up to three months, then thaw overnight in the fridge and bake as directed.
Serving Suggestions
I usually serve this with a simple green salad dressed in lemon vinaigrette to cut through all that creamy richness, and sometimes garlic bread if I am feeling indulgent. A crisp white wine like Chardonnay or Pinot Grigio pairs beautifully, though honestly a cold glass of sparkling water with lemon works just as well. This casserole is rich enough to be the star of the meal, so keep the sides light and fresh.
- Toss together a quick Caesar salad or arugula with shaved Parmesan and a squeeze of lemon.
- Warm up some crusty bread or garlic knots for soaking up any extra sauce on the plate.
- Pour a glass of Chardonnay or keep it simple with iced tea if you are serving kids.
Pin It This casserole has become the dish I bring to potlucks, make for new neighbors, and pull out when I need dinner on the table without thinking too hard. It is the kind of recipe that feels like a hug in a baking dish, and I hope it becomes one of your easy favorites too.
Recipe FAQs
- → Can I use a rotisserie chicken for this dish?
Yes, rotisserie chicken is an excellent time-saving option. Simply shred or dice about 2 cups of meat, which typically yields the right amount for this casserole.
- → How can I make this lighter?
Substitute half-and-half for the heavy cream to reduce fat content while maintaining the creamy texture. You can also add steamed vegetables like broccoli or spinach.
- → What pasta works best?
Penne or ziti are traditional choices, but any medium-sized pasta that holds sauce well works. Cook to al dente to prevent mushiness when baked.
- → How long can I store leftovers?
Cover and refrigerate for up to 3 days. Reheat gently in a 350°F oven for 15-20 minutes, adding a splash of cream if needed to restore moisture.
- → What wine pairs well with this dish?
A crisp Chardonnay complements the creamy sauce beautifully. The acidity cuts through the richness and cleanses the palate between bites.
- → Can I prepare this ahead?
Absolutely. Assemble the casserole, cover with plastic wrap, and refrigerate up to 24 hours. Add 5-10 minutes to baking time if cooking from cold.