Description
Creamy, cheesy, and ridiculously good, this Chicken Alfredo Pasta Casserole turns a beloved classic into the ultimate make-ahead comfort food that’ll have everyone asking for seconds.
Ingredients
Scale
- 12 oz (340g) penne pasta
- 2 tablespoons (30ml) olive oil
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon (5g) salt, divided
- ½ teaspoon (2g) black pepper
- 4 tablespoons (56g) unsalted butter
- 4 cloves garlic, minced (about 2 tablespoons)
- 3 tablespoons (24g) all-purpose flour
- 2 cups (480ml) whole milk
- 1 cup (240ml) heavy cream
- 2 cups (200g) freshly grated Parmesan cheese, divided
- 1 cup (112g) shredded mozzarella cheese
- ½ teaspoon (2g) dried Italian herbs
- ¼ teaspoon (1g) nutmeg
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish. Cook pasta 2 minutes less than package directions for al dente, drain, toss with a little olive oil, and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with ½ teaspoon salt and ¼ teaspoon pepper. Cook chicken until golden and cooked through, about 5-6 minutes. Transfer to a plate.
- Return skillet to medium heat and add butter. Once melted, add garlic and cook for 30 seconds until fragrant. Sprinkle in flour and whisk constantly for 1-2 minutes.
- Gradually pour in milk and cream, whisking continuously to prevent lumps. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened.
- Reduce heat to low and stir in 1½ cups Parmesan cheese until melted. Add remaining salt, pepper, Italian herbs, and nutmeg. Adjust seasonings to taste.
- Combine pasta and chicken in the prepared baking dish. Pour sauce over and gently toss to coat. Top with mozzarella and remaining Parmesan cheese.
- Bake uncovered for 20-25 minutes until cheese is melted and golden. For extra browning, broil for 2-3 minutes at the end.
- Let rest for 10 minutes before serving. Garnish with fresh parsley.