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Chicken Alfredo Casserole with Penne

Chicken Alfredo Casserole with Penne is a creamy, cheesy baked comfort dinner with tender chicken pieces tucked into penne and a homemade Alfredo sauce. Pasta is parboiled just al dente, then baked until the mozzarella and Parmesan top turns bubbly and golden.
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Prep Time 25 minutes
Cook Time 30 minutes
rest 5 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Casserole Base
  • 3 cup penne pasta
  • 2 lb boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Alfredo Sauce
  • 4 tbsp unsalted butter
  • 5 garlic
  • 2 cup heavy cream
  • 1 cup whole milk
  • 1.5 cup freshly grated Parmesan cheese
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp nutmeg
Topping
  • 1.5 cup shredded mozzarella cheese
  • 0.5 cup shredded Parmesan cheese
  • 1 fresh parsley, chopped

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish and set it aside.
Cook pasta
  1. Cook the penne in a large pot of salted boiling water until just al dente, about 1–2 minutes less than package directions. Drain and set aside.
Season and cook chicken
  1. Season the chicken pieces with garlic powder, Italian seasoning, salt, and black pepper. Rub to coat evenly.
  2. Heat the olive oil in a large skillet over medium-high heat and add the chicken. Cook for 5–6 minutes, stirring occasionally, until golden on the outside and cooked through, then set aside.
Make Alfredo sauce
  1. In the same skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
  2. Pour in the heavy cream and whole milk, stirring to combine. Bring to a gentle simmer and cook for 3–4 minutes, stirring frequently.
  3. Remove from heat and stir in the Parmesan cheese, salt, black pepper, and nutmeg until smooth and creamy. Stop stirring once the sauce looks glossy.
Assemble and bake
  1. In a large mixing bowl, combine the drained penne, cooked chicken, and Alfredo sauce. Toss well until everything is evenly coated.
  2. Transfer the mixture to the prepared baking dish and spread it out evenly. Press lightly so the pasta sits in a single layer.
  3. Sprinkle the shredded mozzarella and shredded Parmesan evenly over the top. Cover the surface completely for consistent browning.
  4. Bake uncovered for 22–25 minutes at 375°F (190°C). The cheese should be fully melted, bubbly, and golden in spots.
Rest and serve
  1. Let the casserole rest for 5 minutes. This helps the sauce thicken slightly before serving.
  2. Garnish with fresh parsley and serve hot. Add parsley right before cutting for the best color.

Notes

For the creamiest bake, keep the Alfredo at a gentle simmer (not a hard boil) while cooking so it stays smooth. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven at 350°F (175°C) until warmed through. Freezing is not recommended because cream-based sauces can separate when thawed. If you want a lighter option, use half-and-half for part of the cream and milk.