I’m feeling some kind of way over this chicken alfredo casserole, boos. It’s got it all! Juicy chicken, pasta, plenty of cheese, and a smooth Alfredo that puts the jarred stuff to shame. I don’t play about my Alfredo, y’all. I make my chicken alfredo casserole from scratch with a splash of sherry, and I truly believe that’s what makes the whole thing so special. Get into it.
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How to Make Chicken Alfredo Casserole
These step-by-step photos show how to make chicken alfredo casserole, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Chicken Alfredo Casserole Recipe
1. Season and sear the chicken
Cook it in hot oil until browned and cooked through, then set it aside.
2. Dice the cooked chicken
Let the chicken rest before cutting it into large, bite-sized pieces.
3. Sauté the onions and garlic in butter
Cook the onions first with a little salt until soft, then add garlic until fragrant.
4. Build the roux and deglaze the pan
Stir in the flour to form a paste, whisk in the sherry, then add the chicken stock and bring to a boil.
5. Stir the dairy and spices in the Alfredo
Add the half-and-half, salt, nutmeg, and cayenne, simmering until slightly thickened and able to coat a spoon.
6. Fold in the remaining ingredients
Remove from heat and mix in the diced chicken, pasta, Parmesan, shredded cheese, and parsley until combined.
7. Transfer the casserole to the baking dish
Top it with the remaining shredded cheese.
8. Bake your chicken alfredo casserole
Bake until the cheese is melted and bubbly, then move to the top rack and cook until the topping turns lightly golden. Garnish your baked chicken alfredo with parsley, rest briefly, and serve warm.
PRO TIP: For dishes like these, where the noodles will cook longer in the oven, I prefer to boil the noodles until “al dente” (with just a bit of bite left) by following the instructions on the box and cooking it for 1 minute less.
Full Chicken Alfredo Casserole Recipe
Chicken Alfredo Casserole Recipe
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Equipment
- 9×13 Baking Dish
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds chicken breasts
- 2 teaspoons kosher salt divided
- ½ teaspoon coarse ground black pepper
- 1 ½ teaspoons Italian seasoning
- 3 tablespoons unsalted butter
- 1 cup small diced yellow onion
- 4 garlic cloves minced
- 2 tablespoons all-purpose flour
- 3 tablespoons dry sherry or dry white wine
- ½ cup chicken stock
- 3 cups half and half
- ¼ teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper
- 8 ounces cooked rotini pasta or penne
- ½ cup grated Parmesan cheese
- 2 cups shredded Italian blend cheese
- 3 tablespoons minced Italian parsley divided
Instructions
- Preheat your oven to 375°F and place the racks in the middle and top third position. Prepare a 13×9 inch baking dish by spraying the bottom and sides with nonstick spray.
- Season chicken breasts with 1 ¼ teaspoons salt, pepper, and Italian seasoning on all sides.
- In a large nonstick pan, add oil and heat over medium heat. Add your chicken and cook for 5 minutes, until lightly browned. Flip and continue cooking until an inserted digital thermometer reads 160°F, another 5 minutes. Remove from heat and set on a cutting board. Do not burn the outside of the chicken. You may need to lower the heat to medium low and cook an additional 2 minutes to achieve this.
- To the same pan, add your butter, onions, and ¼ teaspoon salt and cook over medium heat until the onions are softened and translucent, 4-5 minutes. Add garlic, and cook for an additional 1 minute, until fragrant.
- Sprinkle the flour over the onions and stir for 1 minute until the flour is completely coated and the mixture looks pasty. Pour in the sherry (it will bubble vigorously), whisking vigorously to avoid clumps. Add in chicken stock and let come to a boil, stirring occasionally.
- Slowly stir in the half and half, the remaining ½ teaspoon salt, nutmeg, and cayenne. Let mixture come to a simmer, stirring occasionally. Cook until the mixture has reduced slightly and thickened so it coats the back of a spoon, 5 minutes.
- Meanwhile, cut the cooked chicken into a large dice. Remove the sauce from the heat and fold in cubed chicken, pasta, Parmesan, 1 cup shredded cheese, and 2 tablespoons parsley. Stir together until evenly mixed.
- Pour mixture into your prepared baking dish. Top with the remaining cheese.
- Place the pan on the middle rack and bake until the cheese is bubbly, 15-18 minutes.
- Move the dish to the top third rack and continue baking until the topping is lightly browned, 5 minutes.
- Remove from the oven, garnish with remaining 1 tablespoon parsley, let sit for 5 minutes, then serve immediately.
Notes
How to Store
- Fridge: Cover the casserole tightly with foil or plastic wrap and refrigerate for up to 4 days. It reheats like a dream, y’all.
- Freezer: Let it cool completely, then wrap the whole dish or individual portions in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm it in a 350°F oven, covered with foil, for about 20 minutes or until hot and bubbly. For single portions, microwave until heated through, adding a splash of half and half or chicken stock if it looks dry.
Nutrition
Recipe Tips
- Skip the wine if you want. Add a little more chicken stock and a splash of lemon juice instead.
- Add some greens! Stir in a cup of cooked broccoli or ¾ cup thawed spinach in step 7. This is a great way to get kids to eat their veggies.
- It should look extra saucy when everything’s mixed together. The pasta will soak up some of the sauce as it bakes, leaving you with a creamy chicken alfredo casserole.
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Serving Suggestions
- Bread: Garlic bread, cheddar rolls, or yeast rolls are perfect for soaking up that creamy alfredo sauce.
- Salads: Try a crisp Caesar, cucumber and onion, or classic harvest fall salad.
- Veggies: Serve your chicken alfredo pasta bake with coleslaw, garlic green beans, or honey-glazed carrots.
- Comfort Meal: Go all in with a side of mashed potatoes (double carbs are absolutely allowed, boos!), a basket of warm biscuits, and a tall glass of sweet tea.
Recipe Help
Yup! Follow the instructions through step 8, then let cool to room temperature. Wrap the casserole in plastic wrap and set in the refrigerator overnight. 30 minutes before cooking, remove the pan from the refrigerator and the plastic wrap. Complete cooking starting at step 9.
It probably simmered too hot or too long. To fix it, stir in a bit more chicken stock or half and half until smooth.
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