Pin It My sister called me one Thursday evening, frazzled after soccer practice ran late and the kids were already circling the kitchen like hungry wolves. I threw together what I had on hand: leftover rotisserie chicken, some cream, pasta, and cheese. Thirty minutes later, the whole pan was scraped clean and she texted me the next day asking for the recipe. Thats how this casserole earned its spot in our weekly rotation.
I made this for my neighbors after they had their second baby, and the mom told me later she ate it cold straight from the fridge at two in the morning. She said it tasted better than anything shed ordered postpartum, and honestly, that might be the best compliment Ive ever received. Comfort food should work at any hour, in any state of exhaustion.
Ingredients
- Penne or ziti pasta: These shapes hold onto the Alfredo sauce in their ridges and tubes, so every bite is creamy and satisfying instead of slippery.
- Cooked chicken breast: Rotisserie chicken is my secret shortcut here, already seasoned and juicy, it cuts prep time in half.
- Unsalted butter: Lets you control the salt level in the sauce, which matters when Parmesan is already salty.
- Garlic: Fresh cloves make the kitchen smell like an Italian grandmother is visiting, jarred garlic just doesnt compare.
- Heavy cream: This is what makes the sauce velvety and rich, half and half works in a pinch but wont cling the same way.
- Parmesan cheese: Freshly grated melts smoothly into the cream, pre shredded stuff has additives that make the sauce grainy.
- Salt, black pepper, and nutmeg: Nutmeg is optional but adds a quiet warmth that people notice without knowing why.
- Mozzarella cheese: The gooey, golden top layer that gets everyone reaching for seconds.
- Fresh parsley: A handful of green makes the whole dish look intentional, even on a weeknight.
Instructions
- Prep the oven and dish:
- Set your oven to 375°F and grease a 9x13 inch baking dish with butter or cooking spray. This keeps the cheesy edges from welding themselves to the pan.
- Cook the pasta:
- Boil the pasta in well salted water until its just shy of tender, it will finish cooking in the oven. Drain it and resist the urge to rinse, the starch helps the sauce stick.
- Build the Alfredo base:
- Melt butter in a large saucepan over medium heat, then add the garlic and stir for about a minute until it smells toasty. Dont let it brown or itll taste bitter.
- Create the sauce:
- Pour in the heavy cream and let it bubble gently, then whisk in the Parmesan, salt, pepper, and nutmeg until smooth. The sauce should coat the back of a spoon without being gloppy.
- Combine everything:
- Toss the cooked chicken and drained pasta into the sauce, stirring until every piece is glossy and coated. This is where it starts looking like a real meal.
- Assemble the casserole:
- Spread the pasta mixture evenly into your prepared baking dish and blanket it with shredded mozzarella. Try to cover every inch so the top bakes up golden and bubbly.
- Bake until golden:
- Slide it into the oven for 25 to 30 minutes, watching for the cheese to turn golden brown and bubble around the edges. Your kitchen will smell incredible.
- Rest and serve:
- Let the casserole sit for five minutes before serving so the sauce thickens up and doesnt run everywhere. Sprinkle parsley on top if you want it to look fancy.
Pin It One winter night, I baked this and set it on the table just as my brother walked in from shoveling snow. He stood there in his coat, steam rising off his shoulders, and said it smelled like home. We didnt say much after that, just ate and passed the salad bowl. Sometimes a warm pan of pasta says everything you need to hear.
Making It Your Own
This casserole is forgiving, so feel free to toss in steamed broccoli florets, a handful of spinach, or sautéed mushrooms if you want to add color and nutrients. I once stirred in some leftover roasted red peppers and it tasted like a completely different dish. If youre watching calories, swap the heavy cream for half and half, the sauce will be thinner but still tasty.
Storing and Reheating
Leftovers keep in the fridge for up to four days in an airtight container, and they reheat beautifully in the microwave or oven. I like to add a splash of milk or cream before reheating to loosen up the sauce, otherwise it can get a little tight. You can also freeze individual portions wrapped in foil, then bake them straight from frozen at 350°F for about 45 minutes.
Serving Suggestions
This pairs perfectly with a crisp green salad dressed in lemon vinaigrette to cut through the richness, and a glass of Chardonnay if youre feeling fancy. Garlic bread is always a crowd pleaser, though honestly, this casserole is hearty enough to stand on its own.
- Serve it straight from the baking dish for a casual family style dinner.
- Pair it with roasted asparagus or green beans for a complete meal.
- Leftovers make an excellent next day lunch that your coworkers will envy.
Pin It This casserole has pulled me through busy weeks, surprise guests, and nights when I just needed something warm and easy. I hope it does the same for you.
Recipe FAQs
- → Can I prepare this casserole ahead of time?
Yes, assemble the casserole completely, cover with foil, and refrigerate up to 24 hours. Bake directly from cold, adding 5–10 minutes to cooking time until cheese is bubbling.
- → What pasta works best for this dish?
Penne and ziti are ideal for their tubular shape that captures the creamy sauce. Rigatoni or farfalle also work well. Cook to al dente to prevent mushiness after baking.
- → How do I prevent the sauce from being too thick?
Ensure your heavy cream is properly heated to a gentle simmer before adding cheese. If needed, thin with milk or reserved pasta water. The sauce should coat a spoon smoothly.
- → Can I use frozen chicken for this casserole?
Thaw frozen chicken completely before cooking and dicing. Alternatively, use rotisserie chicken for convenience and added flavor with minimal prep.
- → What vegetables pair well with this dish?
Steamed broccoli, fresh spinach, or sautéed mushrooms blend seamlessly into the casserole. Add them in step 5 after mixing the pasta with the sauce.
- → How do I achieve a perfectly golden cheese topping?
Ensure your oven is fully preheated to 375°F. Distribute mozzarella evenly and bake for 25–30 minutes until bubbly and lightly browned. Broil for 1–2 minutes if needed for deeper color.