Chicken Alfredo Casserole Recipe
Chicken Alfredo casserole made with rotini pasta, tender chicken, and a homemade creamy Alfredo sauce, baked until bubbly with melted cheese.
Servings: 8 servings
Calories: 520kcal
Equipment
- 9x13 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 13x9 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
Calories: 520kcal | Carbohydrates: 32g | Protein: 34g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 924mg | Potassium: 583mg | Fiber: 2g | Sugar: 6g | Vitamin A: 680IU | Vitamin C: 6mg | Calcium: 238mg | Iron: 1mg