This Chicken Alfredo Casserole recipe is the ultimate comfort food, perfect for a cozy night in or a family gathering. It’s rich, creamy, cheesy, and utterly satisfying – everything you want in a classic casserole. We’ll walk you through every step, ensuring your dish is a resounding success. Get ready for a flavor explosion!
What Makes This Chicken Alfredo Casserole Recipe Special?
This recipe goes beyond your average Alfredo casserole. We've focused on creating a truly decadent experience by using high-quality ingredients and techniques that elevate the flavors. We'll be using fresh herbs, premium Parmesan cheese, and a homemade Alfredo sauce (although a high-quality store-bought version works in a pinch!). The result? A casserole that’s unbelievably creamy and flavorful.
Ingredients You'll Need:
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For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cooked and shredded (or rotisserie chicken)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- Salt and pepper to taste
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For the Alfredo Sauce:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup freshly grated Parmesan cheese (for extra richness)
- Salt and pepper to taste
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For the Casserole:
- 1 lb fettuccine pasta, cooked al dente
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions:
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Prepare the Chicken: Heat olive oil in a skillet over medium heat. Add shredded chicken and sauté for 2-3 minutes, or until heated through. Season with garlic powder, oregano, salt, and pepper. Set aside.
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Make the Alfredo Sauce: In a medium saucepan, melt butter over medium-low heat. Add minced garlic and cook for about 30 seconds, until fragrant. Pour in heavy cream and bring to a simmer. Reduce heat to low and stir in 1/2 cup Parmesan cheese until melted and smooth. Season with salt and pepper. Stir in the extra 1/4 cup of freshly grated Parmesan for extra richness and creaminess.
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Assemble the Casserole: Preheat your oven to 375°F (190°C). In a large bowl, combine cooked pasta, Alfredo sauce, shredded chicken, and 2 cups of mozzarella cheese. Mix well to combine.
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Bake: Pour the mixture into a greased 9x13 inch baking dish. Sprinkle the remaining Parmesan cheese over the top. Bake for 20-25 minutes, or until bubbly and golden brown.
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Garnish & Serve: Let the casserole rest for a few minutes before garnishing with fresh parsley (optional) and serving.
Frequently Asked Questions (FAQ)
Can I use pre-cooked rotisserie chicken?
Absolutely! Using rotisserie chicken is a fantastic time-saver. Just shred it and add it to the casserole.
What kind of pasta is best for this casserole?
Fettuccine is traditional, but you can also use other long pasta shapes like linguine or spaghetti. Avoid using short pasta shapes as they may not distribute as evenly in the casserole.
Can I make this casserole ahead of time?
Yes! You can assemble the casserole up to a day ahead of time and store it, covered, in the refrigerator. Just add about 10-15 minutes to the baking time when you’re ready to bake it.
How do I make the Alfredo sauce creamier?
For an extra-creamy Alfredo sauce, you can add a tablespoon or two of cream cheese along with the Parmesan cheese.
What can I substitute for heavy cream?
You can substitute half-and-half for heavy cream, but the sauce will be slightly less rich. You could also try using a combination of milk and cream cheese for a lighter version.
Can I freeze this casserole?
Yes, you can freeze this casserole before or after baking. If freezing before baking, assemble the casserole as instructed and wrap tightly in foil and then place in a freezer bag. Bake from frozen, adding about 30-40 minutes to the baking time. If freezing after baking, allow it to cool completely before wrapping tightly in foil and placing in a freezer-safe container or bag.
This Chicken Alfredo Casserole is a guaranteed crowd-pleaser. Enjoy!
