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Chicken Alfredo Casserole

Creamy Chicken Alfredo Casserole is a perfectly indulgent meal that’s still easy enough to make for dinner on busy weeknights! Penne pasta is smothered in a homemade roasted garlic Alfredo sauce and topped with cheese and a crispy breadcrumb topping. This comfort food classic is a family favorite that’s perfect for potlucks or for feeding the entire family!

If your family loves pasta like mine does, then you probably know and love Fettucine Alfredo! I knew making a casserole version would be just as good as the original, if not better! Serve it with some garlic bread and a fresh salad for a complete meal.


Because I include my homemade alfredo sauce for this recipe, the process may sound a bit long and detailed. I promise it comes together quite quickly and easily!

You can use any kind of cooked chicken. I used a rotisserie chicken, but you could use leftover chicken from the slow cooker or grilled chicken.

I use penne pasta as it holds up really well in casseroles, but you can use your favorite kind of short pasta like rigatoni or farfalle.

If you want to save even more time, use a 15-ounce jar of alfredo sauce from the grocery store (see recipe notes if you choose this option!)

Ingredients for Alfredo Chicken Casserole Bake

To make this cheesy casserole, you’ll need the following ingredients:


8 ounces penne pasta

3 cups diced or shredded, cooked chicken

1 cup frozen peas

1 cup shredded Italian cheese blend

Creamy Alfredo Sauce

1 head roasted garlic, mashed

Olive oil for drizzling

4 tablespoons unsalted butter

16 ounces heavy cream, divided (you’ll use ¼ cup to thicken)

1 ¼ cups Parmesan cheese

Salt to taste

½ teaspoon ground black pepper

3 ounces cream cheese, room temperature

2 tablespoons sour cream

OR 15-ounce jar Alfredo Sauce

Alfredo Sauce Thickener (omit if using jarred sauce)

1 tablespoon all-purpose flour

¼ cup heavy cream


2 tablespoons unsalted butter

½ cup plain Panko breadcrumbs

¼ cup shredded Italian cheese blend

½ teaspoon Italian seasoning

How to Make Chicken Alfredo Casserole

First, cook your pasta according to the package directions for al dente pasta. Drain and set it aside.

While the pasta cooks, roast your garlic. Follow the detailed directions in this post. Basically, you need to remove the outer skin, cut the tops off of the whole clove of garlic to expose the individual cloves, then drizzle olive oil onto the garlic and massage it into the cloves. Wrap it in foil and roast at 400 degrees for about 30 minutes. I love to roast multiple heads of garlic at a time, that way I have some for just eating and the others for recipes.

Set the garlic aside to cool and reduce the oven temperature to 350 degrees F. Prepare an 8×8 baking dish by spraying it with nonstick cooking spray.

Remove the garlic cloves from their skin by squeezing them into a small bowl. Use a fork to mash them.

Alfredo Sauce

In a small saucepan, melt the butter on low to medium heat. Add 1 ¾ cups heavy cream and the roasted garlic. Heat to very warm, but DO NOT BOIL.

Mix in the Parmesan cheese, salt and pepper, cream cheese, and sour cream, whisking constantly until all the cheese melts.

In a small bowl, stir together the tablespoon of flour and ¼ cup heavy cream to use as a thickener for the sauce. Add this cream mixture to the saucepan, stirring and heating until the sauce thickens.

Recipe Note: If you use jarred sauce, heat the sauce in a pan over medium-low heat, then add the cream cheese and sour cream. Heat and stir until the cream cheese completely melts. Then continue the recipe as directed.


Place the cooked pasta, chicken, peas, and one cup of Italian Blend Cheese into a large bowl.

Pour the Alfredo sauce over the contents of the bowl and mix everything together. Transfer this alfredo mixture into the casserole dish.


Put the butter into a microwaveable bowl and set it for 30 seconds to 1 minute, until the butter completely melts. Stir in breadcrumbs, Italian seasoning, and cheese, then mix until well combined.

Sprinkle topping over the top of the alfredo casserole.

Bake for 30 minutes until cheese is melted and golden brown and the casserole bubbles.

Recipe Variations

Veggies: I used peas in this recipe, but feel free to use spinach, broccoli, mushrooms, or bell peppers as desired. I love a good Chicken Alfredo Broccoli Casserole!

Cheese: Italian Cheese Blend has five types of cheese. You can sub half of it for pure mozzarella cheese if you prefer. I like to shred my own cheese rather than using the pre-shredded type.

Meat: You could sub cooked sausage, ground beef, or even cooked and chopped bacon for the chicken in this recipe. Or go without to make this vegetarian.


How do you store Chicken Alfredo Casserole?

Store leftovers tightly covered with aluminum foil, or transfer them to an airtight container. Keep leftovers in the fridge for 3-4 days.

Can you freeze Chicken Alfredo Casserole?

Yes, although the creamy sauce texture tends to break when reheated. You may need to stir in some fresh cheese and cream when you reheat it.

Once your casserole cools completely, wrap the dish with plastic wrap, and then again with foil. Keep it in the freezer for up to 3 months!

Can I make this pasta dish in advance?

This casserole can be made in advance and reheated. Store it in the refrigerator for up to 3 days, tightly covered. Reheat in a 350-degree oven for about 45 minutes or until warm throughout.

How should I reheat leftover Alfredo Casserole?

The best way to reheat this is in a 350-degree oven until warmed throughout. You can reheat individual portions in the microwave if desired.

More Delicious Pasta Recipes

If pasta is your comfort food dish, then I’ve got just the recipes you need! Make one of these next time:

Chicken Mozzarella Pasta

Pepperoni Pizza Pasta

Lasagna Pasta Skewers

Chicken Parmesan Spinach Pasta Bake

Sausage Alfredo Rigatoni

Casseroles for Everyone!

I love whipping up a good ol’ casserole to feed the family. If you’re looking for some new recipes, try one of these:

Turkey Noodle Casserole– use up your Thanksgiving leftovers, or sub chicken for the turkey.

Taco Casserole– make this for a fun twist on Taco Tuesday.

20-Minute Chili Casserole– this one’s quick and easy, but oh-so-tasty!

Mexican Breakfast Casserole– who doesn’t love breakfast for dinner?

Chicken and Broccoli Casserole– simple and delicious comfort food!



Keep an eye out for more of my easy recipes each week!


Chicken Alfredo Casserole

Creamy Chicken Alfredo Casserole is an easy meal for a busy weeknights. Penne pasta in homemade garlic Alfredo sauce topped with cheese and a crispy breadcrumb topping will become a family favorite!
Course Dinners
Cuisine Italian
Keyword Chicken Alfredo Casserole
Prep Time 10 minutes minutes
Cook Time 1 hour hour 10 minutes minutes
Total Time 1 hour hour 20 minutes minutes
Servings 4 servings
Calories 1371kcal
Author Lynne Feifer



8 ounces penne pasta or your favorite pasta 3 cups diced or shredded cooked chicken I use a rotisserie chicken1 cup frozen peas1 cup shredded Italian cheese blend

Alfredo Sauce

1 head roasted garlic mashed, directions belowolive oil for drizzling4 tablespoons unsalted butter16 ounces heavy cream divided – 1 3/4 for sauce and remaining 1/4 cup for thickener.1 ¼ cup Parmesan cheese freshly gratedsalt to taste½ teaspoon ground black pepper3 ounces cream cheese room temperature and cut into small squares2 tablespoons sour cream

Alfredo Sauce Thickener

1 tablespoon all-purpose flour¼ cup heavy cream the remainder of the 16 ounces


2 tablespoons butter½ cup plain Panko bread crumbs¼ cup shredded Italian cheese blend½ teaspoon Italian seasoning


To roast the garlic

Preheat the oven to 400 °F. To roast the whole head of garlic, peel off the outer skin, leaving the skin on the individual cloves. Cut 1/4 to 1/2-inch off the tops off of the cloves with a sharp knife so that you can see the individual cloves. Place the head of garlic on a square piece of tin foil and drizzle with olive oil. With clean fingers, massage the olive oil into the tops of the garlic cloves. Wrap aluminum foil around the head of garlic so that it is completely encased. Place the wrapped head of garlic on a baking sheet and bake for 30 minutes, or until cloves are tender when lightly squeezed. Set aside to cool enough to be handled.
Reduce oven temperature to 350°F. Prepare an 8 X 8-inch baking dish by spraying it with cooking spray.
Remove the cloves of garlic by gently squeezing them from the skins and place into a small bowl. With a fork, mash the cloves.


Cook the pasta to al dente according to the package directions. Drain and set aside.

Alfredo Sauce

In a small saucepan, on low to medium heat, melt the butter. Add 1 ¾ cups heavy cream  and roasted garlic, and heat to very warm, but DO NOT boil.
Mix the Parmesan cheese, salt and pepper, cream cheese, and sour cream whisking constantly until all of the cheese has melted.
To thicken the sauce, mix 1 tablespoon of flour with the remaining heavy cream (1/4 cup)in a small bowl. Add the cream/flour mixture to the saucepan, stirring and heating until mixture thickens.


In a large bowl, place the cooked pasta, chicken, peas, cup of Italian cheese,
Pour the Alfredo sauce over the bowl, and mix everything together. Pour into the prepared baking dish.

Panko Topping

Put butter in a medium microwaveable bowl and microwave for 30 seconds to 1 minute, until completely melted. Add in breadcrumbs, Italian seasoning, and cheese, and mix until well combined. Sprinkle over the baking dish
Bake for 30 minutes until bubbly.


You can even save more time by using a 15 ounce jar of Alfredo sauce. If you choose this option, heat the sauce in a pan over medium-low heat, and add the cream cheese and sour cream. Cook until cream cheese has completely melted, stirring often. Then pour sauce over contents in bowl, and bake as directed.


Serving: 1serving | Calories: 1371kcal | Carbohydrates: 64g | Protein: 63g | Fat: 97g | Saturated Fat: 54g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 322mg | Sodium: 857mg | Potassium: 698mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3304IU | Vitamin C: 18mg | Calcium: 622mg | Iron: 4mg

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