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Baked Chicken Alfredo Casserole

Baked chicken Alfredo casserole combines penne, browned chicken, and a smooth cream-and-Parmesan sauce in a 9x13-inch baking dish. It bakes until bubbling around the edges with a golden mozzarella and Parmesan topping.
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Prep Time 15 minutes
Cook Time 45 minutes
resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 4 qt water
  • 1 tbsp kosher salt divided
  • 0.5 tsp kosher salt divided
  • 1 lb penne
  • 1.5 lb chicken breasts boneless, skinless, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 0.5 tsp black pepper
  • 4 tbsp butter unsalted
  • 3 cloves garlic minced
  • 2 cups heavy cream
  • 0.5 cup pasta cooking water reserved
  • 1.5 cups Parmesan grated, divided
  • 2 cups mozzarella shredded

Equipment

  • 1 9x13-inch baking dish
  • 1 8-quart pot
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish.
  3. Bring the 4 quarts water to a boil in an 8-quart pot.
  4. Add 1 tablespoon kosher salt and the penne, and cook until 2 minutes shy of the package’s al dente time.
  5. Reserve 1/2 cup pasta cooking water, then drain the pasta.
  6. Heat the olive oil in a 12-inch skillet over medium-high heat.
  7. Season the chicken with the remaining 1/2 teaspoon salt and the black pepper.
  8. Cook the chicken for 6 to 8 minutes, stirring occasionally, until browned and it reaches 165°F.
  9. Transfer the chicken to a plate.
  10. Melt the butter in the same skillet over medium heat.
  11. Add the garlic and cook for 30 seconds.
  12. Stir in the heavy cream and simmer gently for 3 to 4 minutes.
  13. Remove the skillet from the heat and whisk in the reserved pasta water and 1 cup Parmesan until smooth.
  14. Return the pasta to the pot, add the chicken and sauce, and stir to coat.
  15. Transfer the mixture to the prepared baking dish.
  16. Top with the mozzarella and remaining 1/2 cup Parmesan.
  17. Bake uncovered for 20 to 25 minutes, until the sauce is bubbling around the edges and the top is golden.
  18. Let the casserole rest for 10 minutes before serving.

Notes

For a smooth sauce, whisk in the reserved pasta water and Parmesan off the heat. Refrigerate leftovers for 3 to 4 days; freezer: yes, for up to 2 months. Gluten-free penne can be used as a gluten-free swap.