Save to Pinterest There's something about the smell of butter and garlic hitting a hot pan that makes me pause whatever I'm doing. One weeknight, I had leftover rotisserie chicken sitting in the fridge and a box of penne, and I thought, why not turn this into something that feels like a celebration? That casserole baked for half an hour, and by the time it came out golden and bubbling, my kitchen smelled like an Italian grandmother's dream. It became the dish I make whenever I need comfort in a bite.
I served this to my partner's family for the first time on a cold November evening, and I watched their eyes light up when they took that first forkful. Someone asked for the recipe before dessert even arrived, which felt like the highest compliment. Now it's the dish people specifically request, and I never say no to an excuse to make it again.
Ingredients
- Penne or rigatoni pasta (340 g / 12 oz): The short, sturdy shapes trap the Alfredo sauce in every bite instead of letting it slide off like it does with spaghetti.
- Cooked chicken breast (450 g / 1 lb), diced or shredded: Rotisserie chicken is your secret weapon for flavor without the extra cooking step.
- Unsalted butter (60 g / 4 tbsp): This is the foundation of your sauce, so quality matters more than you'd think.
- Garlic (4 cloves), minced: Don't skip the mincing step or use jarred; fresh garlic blooms into something aromatic that transforms the whole dish.
- All-purpose flour (30 g / 1/4 cup): This thickens the sauce and keeps it silky instead of soupy.
- Whole milk (480 ml / 2 cups): Use the full-fat version if you have it; the sauce will feel noticeably richer.
- Heavy cream (240 ml / 1 cup): This is what makes it genuinely creamy and luxurious, not just thick.
- Freshly grated Parmesan cheese (90 g / 1 cup): Pre-grated cheese has anti-caking agents that make the sauce grainy; grate your own block.
- Shredded mozzarella cheese (120 g / 1 cup for sauce, plus 60 g / 1/2 cup for topping): Mozzarella melts smoothly and stretches beautifully when it bakes.
- Salt and black pepper (1/2 tsp each): Taste as you go; the cheese will add saltiness, so you might need less than you expect.
- Ground nutmeg (1/4 tsp, optional): A whisper of nutmeg is traditional in Alfredo and adds a warmth that diners can't quite name but absolutely taste.
- Fresh parsley (2 tbsp, chopped): A handful of green at the end brightens everything and makes it feel intentional.
Instructions
- Get everything ready:
- Preheat your oven to 190°C (375°F) and lightly grease your baking dish while it warms. Having your ingredients measured and chicken prepared before you start the sauce means you won't be rushing through the creamy part.
- Cook the pasta:
- Boil salted water in a large pot, add your pasta, and drain it when it still has a little resistance to the bite. That al dente texture will soften slightly as the casserole bakes, so don't cook it all the way.
- Build your roux:
- Melt butter over medium heat, add minced garlic, and let it smell incredible for about a minute. Whisk in flour immediately and keep stirring for another minute so it cooks out but doesn't brown.
- Create the Alfredo base:
- Slowly pour in the milk and cream while whisking constantly to avoid lumps. Keep whisking until the sauce thickens enough to coat the back of a spoon, which usually takes three to four minutes.
- Finish the sauce:
- Remove from heat and stir in the Parmesan and mozzarella until they've completely melted into a smooth, glossy sauce. Season with salt, pepper, and nutmeg if you're using it.
- Bring it all together:
- Add the cooked chicken and drained pasta to the sauce and fold everything gently until every strand and piece is coated. This is when you taste and adjust seasoning if needed.
- Into the dish:
- Pour the mixture into your prepared baking dish and spread it evenly. Sprinkle the remaining mozzarella and Parmesan over the top so it gets golden and a little crispy.
- The final bake:
- Bake uncovered for 25 to 30 minutes until the top is golden brown and the edges are bubbling. A slightly darker top means you've got that textural contrast that makes each forkful interesting.
Save to Pinterest The first time someone brought this dish to a potluck, I watched it disappear in minutes while other dishes sat mostly untouched. That moment taught me that simple, honest food made with care beats complicated dishes that sound impressive. Now I understand why this casserole has been showing up on family tables for generations.
Timing and Make-Ahead Options
You can assemble the entire casserole up to 24 hours before baking; just cover it with foil and refrigerate. When you're ready, bake it straight from the fridge, adding about five minutes to the cooking time. I've also frozen assembled casseroles for up to three months, which makes weeknight dinners feel like you're pulling off something magical.
Variations and Additions
The beauty of this casserole is how forgiving it is with additions. Sautéed mushrooms add earthiness, steamed broccoli brings color and nutrition, and sun-dried tomatoes give you a tangy note that plays beautifully against the cream. I've also stirred in roasted red peppers, caramelized onions, and even crispy bacon pieces, and every version feels like its own complete dish.
Serving and Storage
Let the baked casserole rest for five minutes before serving so the sauce sets slightly and isn't molten when it hits the plate. A crisp green salad and a glass of Chardonnay transform this from comfort food into something you'd serve at a dinner party. Leftovers keep for three to four days in the refrigerator and reheat beautifully covered with foil at 160°C until warmed through.
- A squeeze of fresh lemon juice over your plate brightens the richness right before you eat.
- If the casserole seems too thick after baking, a splash of pasta water or milk stirred in loosens it up instantly.
- Fresh herbs like basil or thyme stirred into the sauce before baking add subtle sophistication that feels unplanned.
Save to Pinterest This casserole has become my answer to almost every occasion where people need feeding and comfort in the same dish. Every time I make it, I'm reminded that the most memorable meals aren't complicated; they're just made with attention and genuine care.
Recipe Questions & Answers
- → What type of pasta works best?
Short, sturdy pasta like penne or rigatoni hold the sauce well and maintain their shape after baking.
- → Can I use leftover chicken?
Yes, cooked chicken breast, diced or shredded, integrates easily and keeps the dish tender.
- → How do I achieve a creamy sauce?
Start by making a roux with butter and flour, then slowly whisk in milk and cream until thickened before adding cheeses.
- → What baking dish size is ideal?
A 9x13 inch (22x33 cm) baking dish provides enough depth to hold all ingredients and cook evenly.
- → Can I add vegetables?
Absolutely, sautéed mushrooms, broccoli, or sun-dried tomatoes can enhance flavor and texture.
- → How long should it rest after baking?
Letting the dish rest for about 5 minutes helps the layers set, making serving easier.