Looking for a dish that combines the creamy comfort of Alfredo sauce with the convenience of a casserole? This Chicken Alfredo Casserole is your answer!
With tender chicken, perfectly cooked pasta, fresh broccoli, and a homemade Alfredo sauce that’s absolutely dreamy, this casserole takes comfort food to the next level.
π³ Recipe Scorecard
Chicken Alfredo Casserole Recipe
Ingredients
| Ingredients | Amount |
|---|---|
| Skinless, boneless chicken thighs, cut into chunks | 1Β½ pounds |
| Low-sodium chicken broth | 2Β½ cups |
| Garlic cloves | 6 total (4 crushed, 2 chopped) |
| Lemon zest | 3 wide strips |
| Lemon juice | 1 tablespoon |
| Rosemary sprigs | 2 sprigs |
| Bay leaves | 2 leaves |
| Penne pasta | 1 pound |
| Broccoli florets | 6 cups (about 1 pound) |
| Unsalted butter | 4 tablespoons, plus more for greasing |
| All-purpose flour | 4 tablespoons |
| Heavy cream | 2 cups |
| Grated Parmesan cheese | 1ΒΌ cups (divided) |
| Shredded low-moisture mozzarella | 2 cups |
| Fresh parsley, chopped | ΒΌ cup |
| Kosher salt | For pasta water and to taste |
| Black pepper | To taste |
Equipment Needed
- 11-by-14-inch baking dish (or 4-quart baking dish)
- Dutch oven or large pot
- Large pot for pasta
- Fine-mesh sieve
- Whisk
- Colander
- Measuring cups and spoons
Step-by-Step Instructions
Preparation (10 minutes)
- Preheat oven to 400ΛF
- Butter your baking dish generously
- Cut chicken thighs into large chunks
- Bring a large pot of salted water to boil for pasta
Cook the Chicken (25-30 minutes)
- In a Dutch oven combine:
- Chicken chunks
- Chicken broth
- Crushed garlic
- Lemon zest
- Rosemary sprigs
- Bay leaves
- Bring to a simmer over medium-low heat
- Cook partially covered for 20-22 minutes until tender
- Strain and reserve 2 cups of cooking liquid
- Let chicken cool slightly, then shred into small pieces
- Wipe Dutch oven clean for sauce
Cook Pasta and Broccoli (10-12 minutes)
- Cook penne in boiling salted water until just al dente
- Add broccoli florets in the last 2 minutes
- Drain and rinse with cold water
- Let drain thoroughly while making the sauce
Make the Alfredo Sauce (10-15 minutes)
- Melt butter in a cleaned Dutch oven over medium heat
- Add chopped garlic and cook for 30 seconds until sizzling
- Sprinkle in flour and cook 1-2 minutes, stirring constantly
- Whisk in reserved cooking liquid and heavy cream
- Season with salt and pepper
- Simmer until thickened, 3-4 minutes
- Remove from heat
- Stir in 1 cup Parmesan, parsley, and lemon juice
Assembly and Baking (30 minutes)
- Combine sauce with chicken, pasta, and broccoli
- Transfer to prepared baking dish
- Top with remaining Parmesan and mozzarella
- Bake 25 minutes until golden and bubbly
- Rest 5 minutes before serving
Pro Tips for Success
- Pasta Perfection: Cook the pasta just until al dente – it will continue cooking in the oven
- Chicken Choice: Thighs are recommended for their flavor and tenderness, but breasts can be substituted
- Sauce Consistency: If sauce seems too thick, thin with a little pasta water
- Make Ahead: Can be assembled up to 24 hours in advance and refrigerated
- Reheating: Cover with foil if the top browns too quickly
Storage and Reheating
- Store leftovers in an airtight container for up to 4 days
- Reheat individual portions in the microwave
- Whole casserole can be reheated at 350Β°F, covered with foil
Frequently Asked Questions
Q: Can I use rotisserie chicken?
A: Yes! Skip the chicken cooking step and use about 4 cups of shredded rotisserie chicken. Use store-bought chicken broth for the sauce.
Q: Can I freeze this casserole?
A: Yes, freeze before baking. Thaw overnight in the refrigerator and add 10-15 minutes to the baking time.
Q: Can I use different pasta shapes?
A: Yes! Any medium-sized pasta works well. Try rigatoni, ziti, or fusilli.
Q: Can I skip the broccoli?
A: Yes, or substitute with other vegetables like peas, asparagus, or spinach.
π Chicken Alfredo Casserole
π Ingredients
- 1Β½ lbs boneless skinless chicken thighs, cut into chunks
- 1 lb penne pasta
- 6 cups broccoli florets (about 1 lb)
- 2Β½ cups low-sodium chicken broth
- 2 cups heavy cream
- 1ΒΌ cups grated Parmesan cheese, divided
- 2 cups shredded mozzarella cheese
- 4 tablespoons unsalted butter, plus more for greasing
- 4 tablespoons all-purpose flour
- 6 cloves garlic (4 crushed, 2 chopped)
- 3 strips lemon zest
- 1 tablespoon lemon juice
- 2 sprigs fresh rosemary
- 2 bay leaves
- ΒΌ cup fresh parsley, chopped
- Kosher salt and black pepper to taste
π©βπ³ Instructions
π Storage & Tips
Storage: Refrigerate in airtight container up to 4 days. Freeze before baking up to 3 months.
Reheating: Microwave individual portions. Whole casserole at 350Β°F covered with foil. If frozen, thaw overnight and add 10-15 minutes to baking time.
Pro Tips: Cook pasta al dente (it cooks more in oven). Chicken thighs are best but breasts work too. If sauce is too thick, thin with pasta water. Cover with foil if top browns too quickly.
Variations: Use rotisserie chicken (skip step 2, use 4 cups shredded chicken and store-bought broth). Try rigatoni, ziti, or fusilli pasta. Substitute broccoli with peas, asparagus, or spinach.
Make-Ahead: Assemble up to 24 hours ahead and refrigerate before baking.
Source: RecipeCookHub.com
Wrap-Up
This Chicken Alfredo Casserole is the perfect blend of comfort and elegance. Whether you’re feeding a family or hosting guests, this dish is sure to impress while being surprisingly easy to prepare. The homemade sauce makes all the difference, creating a restaurant-quality meal right in your own kitchen!