A simplified, dump-and-bake take on the Olive Garden classic. Combining jarred Alfredo sauce, pasta, and chicken, this recipe streamlines prep while delivering rich flavors. It’s ideal for busy households.
Chicken Alfredo Casserole Recipe
🕒 Prep Time: 20 mins
🍳 Cook Time: 30 mins
🍽️ Serves: 6
Ingredients
For the casserole:
- 12 oz (340g) penne or rotini pasta
- 2 tablespoons olive oil
- 2 cups cooked chicken breast, shredded or diced (rotisserie works great!)
- 2 cups broccoli florets (optional, for a veggie boost)
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese (optional for extra richness)
For the Alfredo sauce:
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk (or half-and-half for extra creaminess)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
1. Prep Pasta & Broccoli
- Cook pasta according to package directions until al dente.
- In the last 2 minutes of boiling, toss in the broccoli florets to lightly cook them with the pasta.
- Drain and set aside.
2. Make Alfredo Sauce
- In a medium saucepan over medium heat, melt butter.
- Whisk in flour and cook for 1 minute until golden and bubbly.
- Slowly whisk in milk and cream. Stir constantly to avoid lumps.
- Bring to a gentle simmer and cook until thickened, about 4–5 minutes.
- Stir in Parmesan cheese, salt, and pepper to taste. Remove from heat.
3. Combine Everything
- In a large mixing bowl, toss together pasta, broccoli, chicken, garlic, Italian seasoning, red pepper flakes (if using), and 1 cup of the Alfredo sauce.
- Add half of the mozzarella and the cheddar cheese, mix until combined.
- Pour in remaining Alfredo sauce and gently mix to coat everything.
4. Assemble the Casserole
- Preheat oven to 375°F (190°C).
- Lightly grease a 9x13" baking dish.
- Pour the pasta mixture into the dish.
- Top with remaining mozzarella and a sprinkle of Parmesan.
5. Bake
- Bake uncovered for 25–30 minutes, or until bubbly and golden on top.
- If desired, broil for an additional 2–3 minutes to get a crisp cheesy crust.
6. Serve
- Let it rest for 5–10 minutes before serving.
- Garnish with fresh parsley and extra Parmesan if desired.
You can also;
- Add mushrooms or spinach for extra veggies.
- Swap chicken for grilled shrimp for a twist.
- Want it spicier? Add a dash of hot sauce or more red pepper flakes.
- Make it ahead: assemble the casserole and refrigerate (unbaked) for up to 24 hours.
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